1) batch deep-frying
间断高温煎炸
2) vacuum low-temperature frying
真空低温煎炸
1.
Effect of vacuum low-temperature frying on the stability of oils;
真空低温煎炸对油稳定性影响的研究
3) initial frying temperature
初始煎炸温度
1.
According to a series of experimentations and quantitative analysis,the effect of different blanching temperature,blanching time and initial frying temperature on the oil content, colour and texture properties of frying potato chips werediscussed in this paper.
通过一系列实验及定量分析,探讨了不同的漂烫温度、漂烫时间和初始煎炸温度对油炸薯片的含油率、色泽及质构的影响。
4) frying
[英][fraɪ] [美][fraɪ]
煎炸
1.
Influence factors of polar components produced during frying of edible oil;
食用油煎炸过程中影响极性成分生成因素的研究
2.
Control measures of the deterioration of oils during frying;
煎炸过程中油脂劣变的控制
3.
Research on the change of edible oil quality during frying process;
食用油煎炸过程中的品质变化研究
5) fried
[fri:d]
煎炸
1.
Effect of filtration on fried quality of palm oil;
过滤对棕榈油煎炸品质的影响
2.
Study on oil s quality change in deep-frying process and its effects on the shelf life of fried noodle;
油脂煎炸品质变化对油炸面制品保质期影响的研究
6) HT powder
高温炸药
补充资料：笋尖煎蛋
笋尖煎蛋
越往上，竹笋的肉越是嫩，笋尖上连壳也是嫩的了。把笋尖切成丁，和着蛋拌匀，放到油锅中两面煎，煮成“笋尖煎蛋”。蛋的味道鲜鲜的，笋丝又嫩又爽口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。