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1)  dry cutting
干切
1.
The results show that wet cutting is more efficient than dry cutting for small diameter saw blades,but its life is shorter than that of dry cutting.
试验在干切和湿切两种工作条件下采用Φ105mm的小尺寸金刚石锯片,进行薄瓷砖的锯切,结果表明,对于小尺寸锯片,加水切割其效率高于不加水切割,而寿命较不加水锯切时低。
2.
The results showed that,for small diameter saw blades,wet cutting is more efficient than dry cutting,but the life span of the saw blade is shorter than in dry cutting.
试验采用φ105 mm小尺寸金刚石锯片在干切和湿切两种工作条件下锯切瓷砖,结果表明,对于小尺寸锯片,加水切割的切割效率高于不加水切割,而寿命较不加水切割时低。
2)  beef slice
干切牛肉
1.
Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;
干切牛肉冷冻干燥中高速率升华条件的动态研究
2.
Dynamic simulation and optimization for desorption drying process during freeze drying of cooked beef slice
干切牛肉冷冻干燥中解析干燥过程的动态模拟及优化
3)  Dry-Cutting
干切削
1.
Wear research of TiAlN and diamond film coated tools in the dry-cutting
氮铝钛和金刚石涂层刀具干切削磨损性能的研究
2.
In order to research the transmutation of the Dry-Cutting of camshaft,we firstly use CAD model of the UGNX4.
针对凸轮轴干切削加工中的变形问题,利用UGNX4。
3.
This cutting tool is tested in dry-cutting area, and its cutting properties are studied to machine silicon-aluminum alloy and quenched steel.
本文采用DC反应磁控溅射法在硬质合金(YT15)上沉积氮化碳超硬涂层,将其应用于干切削领域,通过对硅铝合金和淬火钢的干式切削试验,研究氮化碳涂层刀具的切削加工性能。
4)  dry cutting
干切削
1.
Research on the Surface Roughness of Hard-cutting Materials by Dry Cutting;
难加工材料干切削表面粗糙度试验研究
5)  Dry cutting
干式切削
1.
Studying on The machining technology of high speed dry cutting;
高速干式切削加工技术研究
2.
Dry cutting technology and its coolingmethod;
干式切削技术及其冷却方式
3.
Study on dry cutting GH761 with high-power CO_2 lasers;
利用CO_2高能激光辅助干式切削GH761试验研究
6)  Cheddar cheese
切达干酪
1.
Study on the method of accelerating Cheddar cheese ripening;
切达干酪加速成熟方法及其研究现状
2.
Taking the processing of Cheddar cheese as an example, this paper reviews the utilization and development of machinery equipments associated with the treatment of raw milk, coagulation of milk and curd treatment, removal of whey, cheddaring and salting of curds, hoop and press, package and storage.
在简要说明我国发展干酪生产必要性的基础上,以切达干酪加工生产为例,从原奶的预处理、凝块的形成和加工、乳清排放以及质构化和盐化、灌装和压榨、包装和储存等5个方面详细介绍了国内外硬质干酪产品加工设备类型和使用情况,以期推动我国干酪加工设备的国产化进程。
3.
The processing of Cheddar cheese was studied in this paper.
以鲜牛乳为原料,通过单因素实验和正交实验对切达干酪的加工工艺进行了初步研究,分析了凝乳酶添加量、发酵酸度、氯化钙添加量对切达干酪品质出品率的影响。
补充资料:干切咸肉
干切咸肉
干切咸肉

菜名

干切咸肉

所属菜系

沪菜

特点

香,嫩,肥而不腻。

原料

原料:

制作过程

1.将猪后腿洗净,理清,用细竹签在腿肉上均匀地打上些小孔,两面抹上盐,硝各45克,放在瓦钵里,撒上花椒,上压洁净石块.一天后,泌去血水,再压好.三天后,抹上剩余的盐,硝,放四瓦钵,倒上黄酒,再压好.每隔二天翻转一次,约半个月后,肉色红透,香味很足,即已腌透,取出风干二三天.

2.食用时,先将猪肉上的腌料洗去,再蒸熟冷却后切片即好.此菜色红,味香嫩不腻.

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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