1) dumpling special flour
饺子专用粉
1.
Study of different additives'impact on the rheological properties of dumpling special flour;
不同添加剂对饺子专用粉流变特性影响的研究
2) dumpling flour
饺子粉
1.
In order to study on the effect of the sodium stearoyl-2-lactylate on the quality of dumpling flour and select the proper amount of its addition into dumpling flour,the farinograph parameter,extensograms,color and texture characteristics of fresh dumpling skin,rate of dry matter loss when cooking and the texture characteristics of cooked dumpling skin was analyzed.
为了研究硬脂酰乳酸钠对饺子粉品质的改良效果,筛选适宜的添加量。
2.
Gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer.
用快速粘度分析测定仪测试了不同地区产的6个饺子粉样品的糊化特性，同时分析了饺子粉的面筋含量等品质指标。
3.
Eight species of dumpling flour sold in supermarkets in Zhengzhou were used as materials to test their qualities and to study the relationship between physico-chemical properties of dumpling flour,dough rheological property and dumpling quality.
选用郑州市几大超市销售的8种饺子粉,进行面粉品质性状测定,探讨饺子粉理化性质、面团流变学特性与饺子品质的关系,通过回归分析,确定了影响饺子品质的关键指标,以这些指标对试验用8种饺子粉进行聚类分析,得出了各项指标的参数标准。
3) high-quality Jiaozi flour
高级饺子粉
1.
Production and quality controlling on high-quality Jiaozi flour;
高级饺子粉的生产与指标控制
4) dumpling
[英]['dʌmplɪŋ] [美]['dʌmplɪŋ]
饺子
1.
This paper expounded the technological problems and quality requirement of the fast frozen dumplings.
:在速冻饺子面制品改良剂M的基础上,就食盐、磷酸氢钠、柠檬酸、碳酸氢钠的最佳添加量、面团pH值、进冻时间等方面进行了研究,速冻饺子改良的工艺中影响速冻饺子品质因素显著性按大小顺序为:面制品改良剂M的添加量> 面团pH值>食盐的添加量>磷酸氢钠的添加量,速冻饺子品质最佳的工艺条件为:进冻时间3min、面制品改良剂M 1。
2.
This paper expounds the technological problems in and the quality requirement of the tailored flour for making Chinese traditional wheat flour food-small steamed and stuffed buns (fermented) and dumplings (unfermented).
主要阐述了我国传统面制食品———小笼包子 (发酵型 )和饺子 (非发酵型 )速冻工艺技术问题和原料面粉品质要求 ,通过大量实验数据探索速冻面制食品最佳工艺参数和速冻食品专用面粉的品质指标 ,以期在大生产中加以验证和应用 ,提高速冻食品品
3.
In the most northern districts of our country, the dumpling is the typical representative of the favorite festival and domestic foods, which is not only the delicious food in people s mind because of its distinctive flavor, but also has become the centre of the eating custom as a result of thousands of years development.
在我国北方的大部分地区,饺子是人们最为喜爱的节庆吉祥食品与家常食品的典型代表。
5) tailored flour
专用粉
1.
Exploitation of tailored flour improver for making steamed bread;
馒头专用粉改良剂的开发
2.
The intent is to offer some references for technician engaged in research and develepment on the tailored flour improver for bread.
着重阐述了一种无溴盐面包专用粉改良剂开发的思路和方法,对从事面包专用粉改良剂研究和开发的技术人员起到一定的借鉴作用。
3.
Facing to the new national standard of wheat flour to be issued soon,corresponding measures,which should be taken in the respects of product positioning,wheat purchase and storage,wheat and flour blending,wheat processing technology,production of tailored flours and stability of quality,were presented.
针对小麦粉国家新标准的即将颁布,提出了制粉企业在产品的定位、小麦采购与存放、配麦与配粉、小麦加工工艺、专用粉生产及产品质量控制等方面应采取的应对措施。
6) special starch
专用淀粉
1.
The result of this research showed that the best mixture ratio of the special starch was:37.
研究结果表明,专用淀粉最佳配比为37。
补充资料：鲅鱼饺子
鲅鱼饺子
鲅鱼饺子肉馅做法：
1、将鲅鱼平放到案板上，片成两半，把鱼肉片出来，用勺子将鱼肉挂下来，注意不要鱼皮,用搅肉机把鱼肉搅碎,边搅边往肉加水，少量多次，最后，那么多水几乎都加到馅里了,成了鱼泥;
2、五花肉,要七肥三瘦的,切小块,同样用搅拌器搅拌成肉泥;
3、将搅拌好的鱼肉泥、猪肉泥放在一起，加入葱末、姜末、韭菜末,打入2个蛋,加盐、鸡精、花生油搅拌均匀,鱼肉馅就搞定了;
说明：补充资料仅用于学习参考，请勿用于其它任何用途。