1) whole peanut kernel
整粒花生仁
1.
Peanut oil extraction from whole peanut kernel by supercritical CO2 extraction was studied.
采用超临界CO2萃取技术从整粒花生仁中萃取部分油脂。
2) Intact peanut kernel
整粒花生
3) Chinese small groundnut kernel
中国小粒花生仁
4) peanut kernels
花生仁
1.
Study on volatile compounds in peanut kernels, peanut dregs and peanut shells by roasted
烘烤花生仁、花生粕和花生壳中挥发性物质的研究
2.
During the processes of cold pressing on the whole peanut kernels and the broken ones,many relative factors,such as oil yielding pressure,oil yielding strain,and oil yield efficiency,stress-strain relations and effective compression ratio,etc.
以花生为研究对象,探讨分析了冷榨过程中的基本特性及变化规律,冷榨下整粒花生仁和碎粒花生仁的出油压力与出油应变、出油率、应力-应变关系、实际压缩比等问题。
5) peanut kernel
花生仁
1.
Identification method for moldy peanut kernels based on neural network and image processing;
基于神经网络与图像处理的花生仁霉变识别方法
2.
The article research on peanut kernel appearance examination based on the technology of computer vision and manual NN.
本文运用计算机视觉和人工神经网络技术对花生仁检测进行了研究。
6) peanut
[英]['pi:nʌt] [美]['pi'nʌt]
花生仁
1.
Study on Inhibiting Aflatoxins of Coating to Peanuts;
涂膜抑制花生仁贮藏过程中黄曲霉毒素含量的研究
2.
In order to produce a liquid milk containing kinds of nutritive components and having good taste and nice composition from pumpkin seeds, peanuts, walnut meat, fresh milk and sugar, the technologies of baking and homogenization were studied by single factor comparison test and the optimum formula determined by orthogonal experiment.
提要:采用南瓜籽仁、花生仁、核桃仁与鲜乳、蔗糖等原料,以最终确定产品配方、最佳工艺,制得一种具有较好口感、组织状态良好且含有多种营养成分的液态乳为目的,通过单因素对比试验确定了烘烤、均质等工艺,利用正交设计确定了原料最佳配比,并添加了一定量的乳化剂、稳定剂、抗氧化剂等。
补充资料：花生仁拌芹菜
菜名
花生仁拌芹菜
所属菜系
浙江菜
特点
清香酥脆、鲜咸爽口。
原料
芹菜300克，花生米200克，植物油250克，(实耗15克)，花椒油15克，酱油15克，精盐6克，味精2克。
制作过程
1.锅内放入植物油、烧执放入花生米，炸酥时捞出，去掂膜皮。
2.将芹菜择去根、叶，洗净，切成3厘米长的段，放入开水晨，烫一下，捞出，用凉水过凉，控净水分。
3.把芹菜成圈状均匀地码放在盘子边上，再把花生仁堆主在芹菜圈中。
4.将酱油、精盐、味精、花椒油放在小碗内调好，浇在芹菜上，吃时调拌均匀即成。
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