油炸土豆片,potato chip,在线英语词典,英文翻译,专业英语

1) potato chip

油炸土豆片

The HACCP system can be used in the production of potato chip.

将HACCP体系应用于油炸土豆片生产过程中,通过对其各个环节可能造成的危害进行物理、化学、生物的分析,确定出关键控制点、监测方法、纠偏措施,为生产中可能出现的质量问题提供了预防措施。

2) fry

油炸

Study on the effecting factors on frying capsicum;

油炸辣椒品质影响因素的研究

The processing of peanut such as roast and fry in the foreign countries were introduced,and peanut hulls was utilized.

介绍国外对花生的加工处理如烘烤和油炸,及对花生壳的利用。

0 mm of section thickness,drying 50-60 min,deepfrying 2.

对影响油炸薯片产品品质的工艺参数进行了研究。

3) frying

油炸

1%),immersing time is 50 minutes,scalding 3 minutes at 100℃,the best drying condition was 40 minutes at 85℃,the best frying condition was 180℃ during 40s.

近年来,油炸马铃薯条受到广大消费者特别是青少年的青睐。

Using Houttugnia Cordata Thunb as materials,the processing of Houttugnia Cordata Thunb fried food and it′s critical control point were studied by frying.

以鱼腥草为原料,采用食品油炸技术,研究了鱼腥草油炸休闲食品的生产工艺及其关键环节的控制。

4) deep-frying

油炸

The dynamic relationship between deep-frying process and quality change of fried food was investigated.

本文主要研究了油炸过程中与油炸食品品质变化的动态关系。

The polar components produced in oil during deep-frying were analyzed and their effects on the quality of the special fried food were discussed.

分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。

5) fried

油炸

Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;

中式传统油炸面食中丙烯酰胺形成及影响因素研究

Processing technique of a snack food-fried silver carp,and its further details of favariate colour and flavour are discussed.

以低值淡水鱼类———鲢鱼为原料 ,探讨了醋酸处理、腌制、油炸、微波灭菌等工艺过程对油炸鲢鱼块方便食品的加工质量的影响 ,以期制作出一种口感优良、色泽优美的油炸方便食

The production process of salt roasted peanut includes removing epidermis,oil fried,adding flavourings and so on.

以花生仁为原料，经脱膜、油炸、调味等一系列工艺精制而成盐酥花生。

6) deep fry

油炸

The result indicated that when raw material composition was potato mud 70%(the moisture was 80%),potato starch 4%,sticky rice starc h 8%,indica rice18%,and the moisture in dried material was 5%～8%,the temperature of deep frying was 240℃.

对马铃薯膨化食品的配料和生产工艺进行研究,结果表明,原料成分比为70%薯泥(水分含量为80%)、薯粉为4%、糯米粉为8%、粳米粉为18%,干燥后的坯料水分含量在5%～8%,油炸温度为240℃,所得产品呈黄色,膨化效果好且有干爽的马铃薯风味。

参考词条

预油炸油炸设备油炸豆腐常压油炸油炸废油油炸薯片油炸膨化油炸用油油炸脆片油炸机铵油炸药油炸时间油炸甜点干扰电平容限

补充资料：香煎土豆片

香煎土豆片

原料: 原料：

煮熟的土豆50克，葱头25克，肉35克；盐、鸡精各适量。

制法: （1）熟土豆去皮切厚片；葱头切丝；肉去皮切丝。

（2）平底锅内倒油烧热，放进土豆片煎至一面呈金黄色，放入葱头丝、肉丝，再把土豆另一面煎至金黄色即可。

特点: 如果用生土豆，就要切薄片。

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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1) potato chip 油炸土豆片 1. The HACCP system can be used in the production of potato chip. 将HACCP体系应用于油炸土豆片生产过程中,通过对其各个环节可能造成的危害进行物理、化学、生物的分析,确定出关键控制点、监测方法、纠偏措施,为生产中可能出现的质量问题提供了预防措施。 2) fry 油炸 1. Study on the effecting factors on frying capsicum; 油炸辣椒品质影响因素的研究 2. The processing of peanut such as roast and fry in the foreign countries were introduced,and peanut hulls was utilized. 介绍国外对花生的加工处理如烘烤和油炸,及对花生壳的利用。 3. 0 mm of section thickness,drying 50-60 min,deepfrying 2. 对影响油炸薯片产品品质的工艺参数进行了研究。 3) frying 油炸 1. 1%),immersing time is 50 minutes,scalding 3 minutes at 100℃,the best drying condition was 40 minutes at 85℃,the best frying condition was 180℃ during 40s. 近年来,油炸马铃薯条受到广大消费者特别是青少年的青睐。 2. Using Houttugnia Cordata Thunb as materials,the processing of Houttugnia Cordata Thunb fried food and it′s critical control point were studied by frying. 以鱼腥草为原料,采用食品油炸技术,研究了鱼腥草油炸休闲食品的生产工艺及其关键环节的控制。 4) deep-frying 油炸 1. The dynamic relationship between deep-frying process and quality change of fried food was investigated. 本文主要研究了油炸过程中与油炸食品品质变化的动态关系。 2. The polar components produced in oil during deep-frying were analyzed and their effects on the quality of the special fried food were discussed. 分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。 5) fried 油炸 1. Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry; 中式传统油炸面食中丙烯酰胺形成及影响因素研究 2. Processing technique of a snack food-fried silver carp,and its further details of favariate colour and flavour are discussed. 以低值淡水鱼类———鲢鱼为原料 ,探讨了醋酸处理、腌制、油炸、微波灭菌等工艺过程对油炸鲢鱼块方便食品的加工质量的影响 ,以期制作出一种口感优良、色泽优美的油炸方便食 3. The production process of salt roasted peanut includes removing epidermis,oil fried,adding flavourings and so on. 以花生仁为原料，经脱膜、油炸、调味等一系列工艺精制而成盐酥花生。 6) deep fry 油炸 1. The result indicated that when raw material composition was potato mud 70%(the moisture was 80%),potato starch 4%,sticky rice starc h 8%,indica rice18%,and the moisture in dried material was 5%～8%,the temperature of deep frying was 240℃. 对马铃薯膨化食品的配料和生产工艺进行研究,结果表明,原料成分比为70%薯泥(水分含量为80%)、薯粉为4%、糯米粉为8%、粳米粉为18%,干燥后的坯料水分含量在5%～8%,油炸温度为240℃,所得产品呈黄色,膨化效果好且有干爽的马铃薯风味。参考词条预油炸油炸设备油炸豆腐常压油炸油炸废油油炸薯片油炸膨化油炸用油油炸脆片油炸机铵油炸药油炸时间油炸甜点干扰电平容限补充资料：香煎土豆片香煎土豆片原料: 原料：煮熟的土豆50克，葱头25克，肉35克；盐、鸡精各适量。制法: （1）熟土豆去皮切厚片；葱头切丝；肉去皮切丝。（2）平底锅内倒油烧热，放进土豆片煎至一面呈金黄色，放入葱头丝、肉丝，再把土豆另一面煎至金黄色即可。特点: 如果用生土豆，就要切薄片。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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