1) dumpling
[英]['dʌmplɪŋ] [美]['dʌmplɪŋ]
水饺
1.
By the single factor experiment and orthogonal experiment,we investigated that the temperature of offside and foreside are the most important effects on the crack ratio of dumpling.
通过单因素和正交试验得出对速冻水饺冻痕率的影响因素次序依次为:深冻区温度>预冻区温度>预冻区风速>深冻区风速;最佳工艺条件为:预冻区温度-20℃,预冻区风速4m/s,深冻区温度-30℃,深冻区风速4m/s。
2.
The compositions,rheological characteristics of seven wheat flour of dumpling were measured respectively.
对7种面粉的化学成分、面团流变学特性等指标进行测定,详细分析了各项指标与速冻水饺品质的相关关系,得出适合生产速冻水饺的面粉的最佳特性指标。
3.
In this paper,the processing condition of freeze-drying snack dumpling was studied,and the parameters of cooling rate,material volume,vacuum,and temperature were determined based on drying time and recovery ratio of water absorption.
通过试验对速食水饺冷冻干燥工艺条件进行了初步研究,并以干燥时间和复水比为指标确定了冷冻干燥工艺中的预冻速率、单位面积装料量、干燥室真空度、加热板温度等工艺参数。
2) dumplings
水饺
1.
In this paper,the mechanism,influencing factors and control of cracks of deep-frozen dumplings were discussed based on the control points during the production process.
从生产速冻水饺的各个环节入手,分析了速冻水饺产生龟裂的机理、影响因素及控制方法。
2.
The FuzzyTechnology and the orthogonal array were coordinated and applied in the process of the quick-freezing Spanish mackereldumplings.
本文以速冻鲅鱼水饺的生产为例来说明模糊技术在食品加工中的应用,主要介绍了模糊技术的基本原理和工艺优化的实现。
3) fast-frozen dumpling
速冻水饺
1.
In order to improve the quality of Fast-frozen Dumpling,the effects of several processing parameters on preparation of fast-frozen dumpling,including flour content,salt content,starch content,kinds of additives,water content,Knead pastes time and freezing storage temperature,were investigated.
为提高速冻水饺品质,本文通过对速冻水饺生产过程中面粉、食盐添加量、淀粉添加量、添加剂的种类、加水量及和面时间、冻藏温度等工艺进行对比研究,结果表明:速冻水饺生产中,选择湿面筋含量为30%的面粉,添加1%的食盐提高面粉的筋力、10%的淀粉增加面粉的吸水性、0。
4) quick-frozen dumplings
速冻水饺
1.
Effect of edible gelatins on the texture of quick-frozen dumplings
食用胶对速冻水饺品质影响的研究
2.
The influences of sodium hexametaphosphate,sodium triphosphate and sodium hydrogen phosphate on the quality of quick-frozen dumplings were studied.
选用2种有代表性的面粉通过添加六偏磷酸钠、三聚磷酸钠和磷酸氢二钠3种磷酸盐制作速冻水饺。
3.
Two kinds of typical wheat flours were selected and added with monoglyceride and calcium stearoyl lactylate/sodium stearoyl lactylate(CSL/SSL) as the emulsifiers to make the skins of quick-frozen dumplings.
选用两种有代表性的基础粉,添加乳化剂单甘酯和硬脂酰乳酸钙钠,制作速冻水饺,通过测定蒸煮品质和质构品质研究乳化剂对速冻水饺品质的影响。
5) deep-frozen dumpling
速冻水饺
1.
Application of additive in deep-frozen dumpling;
添加剂对速冻水饺冻裂率影响的研究
2.
Factors of deep-frozen dumpling crackle analysis and prevention;
影响速冻水饺冻裂因素分析及改进措施
3.
The effect of modified potato starch on the quality of deep-frozen dumpling
马铃薯变性淀粉对速冻水饺品质的影响研究
6) quick-frozen dumpling
速冻水饺
1.
Development of a quick-frozen dumpling quality improver;
速冻水饺品质改良剂的研制
2.
The present situations and its countermeasures of Chinese quick-frozen dumpling;
我国速冻水饺现状及其发展对策
3.
Quick-frozen dumpling inherits and carries forward our traditional savory--dumpling.
在简要介绍速冻水饺生产技术的基础上,对速冻水饺行业的现状以及生产销售过程中存在的问题进行了深入的剖析,重点探讨了国内外研究进展,并阐述了今后速冻水饺行业发展应注意把握的问题。
补充资料：水饺
1.用水煮的饺子。
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