1) cooked rice
米饭
1.
Effect of cooking technology and chemical components on stress-relaxation property of cooked rice;
蒸煮工艺和化学成分对米饭应力松弛特性的影响
2.
Research progress of the effect factors of quality and stalling mechanisms of cooked rice;
米饭品质影响因素及其老化机制研究进展
3.
The volatile compounds from cooked rice obtained by atmosphere cooking,pressure-boiling cooking,and pressure-nonboiling cooking were extracted by solid phase micro-extraction and analyzed with gas chromatographymass spectrometry(GC-MS).
以大米为原料,采用固相微萃取方法提取常压蒸煮、高压蒸煮和压力无沸腾蒸煮的米饭挥发性成分,用气相色谱质谱联用仪(GC-MS)对挥发性成分进行测定,分析比较不同蒸煮方法制作的米饭香气的差异。
2) rice
[英][raɪs] [美][raɪs]
米饭
1.
The effect of domestic microwave oven cooking on acrylamide in rice;
家用微波炉烹制米饭对生成致癌物质丙烯酰胺的影响
2.
Influence of cooking treatments on digestion of rice carbohydrate;
烹制处理条件对米饭碳水化合物消化特性的影响
3.
Effects of cooking technologies on in vitro starch digestibility of cooked rice
蒸煮工艺对米饭中淀粉消化性能的影响
3) instant rice
方便米饭
1.
Processing of extruded instant rice;
挤压方便米饭及其生产工艺
2.
Effect of soaking treatment on quality of instant rice;
浸泡处理对方便米饭品质的影响
3.
Technology for twice extrusion of instant rice with twin-screw extruder;
双螺杆二次挤压法制备方便米饭的工艺研究
4) fresh cooked rice
新鲜米饭
1.
The volatile compounds from fresh cooked rice and instant cooked rice were extracted by headspace solid micro-extraction(HS-SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).
以新鲜米饭和方便米饭为原料,采用75μm CAR-PDMS涂层探头的固相微萃取器顶空取样,提取样品的挥发性成分,用气-质联用仪(GC-MS)对挥发性成分进行鉴定,检出新鲜米饭含有挥发性风味物质41种,方便米饭含有35种,均以挥发性羰基化合物和烃类化合物为主。
5) Cooked rice grain
米饭粒
6) chilled rice
冷藏米饭
1.
Effects of temperature fluctuation on the security of chilled rice during circulation at constant temperature were studied in this paper.
本文研究了定温流通条件下温度波动对冷藏米饭安全性的影响。
补充资料：埃及花样米饭
制作方法(埃及)
煮3碗大米，须加4碗水和茶匙植物油，先把已放了油和盐的水煮开，然后在开水里倒进已淘好的大米，用大火把它煮开，然后再放在文火上，把锅盖严，在大火煮熟之前不要去搅它，吃时，米饭要和炖菜或糖渍水果一起混着吃。
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