1) cooking quality
烹煮品质
1.
Research of cooking quality of noodles made with food fiber from wheat bran;
麦麸膳食纤维面条烹煮品质特性的研究
2.
The results showed that the property, strength and cooking quality of a dough could be distinctly improved by the complex.
结果表明 ,采用复合碱 ,复合磷酸盐及复合增稠剂复配而成的复合添加剂能明显改善面团特性 ,增强面条强度与烹煮品
3.
The results showed that the natural compound noodle additive greatly improved the rheological property of dough,the strength and cooking quality of noodle.
结果表明 ,HLA能够显著改善面团的流变学特性、面条的强度和烹煮品质 ,是一种改良效果明显、经济实用型的面条质量改良
3) Cooking
[英]['kʊkɪŋ] [美]['kukɪŋ]
烹煮
1.
Study of the Development of the Verbs in Cooking Semantic Field;
汉语“烹煮”语义场的历史演变研究
4) cooking quality
蒸煮品质
1.
Study on effect of damaged starch on cooking quality of noodles;
破损淀粉对面条蒸煮品质的影响研究
2.
Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages:;
稻米食用和蒸煮品质与不同发育阶段株高的遗传相关分析
3.
By testing cooking quality and texture characteristic of fresh noodle,the influence of three kinds of egg liquid on the quality of fresh noodle was studied.
本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面,通过测定其蒸煮品质及质构特性,研究了三种蛋液对鲜切面品质的影响。
5) Sensory judgment
煮面品质
1.
Sensory judgment and a chemical method for the assessment of quality ofspaghetti produced from durum wheat,which was based on the determination of the amount oftotal organic matter (TOM) in the washing water after cooking of spaghetti were used to examineChinese noodles cooking quality and TOM of 30 common wheat varieties (lines).
本文以面条感官鉴定方法(SB/T10137—93)和用于鉴定意大利实心细面条(Spaghetti)品质的煮熟面条冲洗水中全有机物含量(TOM)的方法鉴定了30个普通小麦品种(系)的面条煮面品质及煮熟面条冲洗水中有机物含量(TOM),分析了TOM与中国面条煮面品质的关系。
6) cooking characters
烹煮特性
1.
The cooking characters,texture attributes,and consumer acceptance of the noodles were tested.
对各配方样品的烹煮特性、质地性质进行测定,用消费者测定各样品的接受性。
补充资料：煮五花八门
五花八门
原料: 原 料：
花生去皮1碗，再来米3分之1碗，玉米粉，香油。 a料：香菇10朵，黑枣10粒，白果10粒，红萝卜6粒，毛豆1两。 b料：素蚝油，糖，味素，盐。 c料：太白粉，水。
制法: （1）花生和再来米浸水四小时后滤乾加3碗水，用果汁机打碎，再用纱布过滤倒入锅中用小火煮沸加味素、盐、玉米粉、勾芡（不可太浓）倒中碗蒸10分钟扣入盘中备用。
（2）锅热倒2匙油加材料a炒2分钟加适量水煮沸再加材料b拌仁，续加材料c勾芡倒入盘中加少许香油即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条