1) waste fried oil
油炸废油
1.
A novel process for sodium silicate and activated bleaching clay refining waste fried oil through simultaneous diacidification and bleaching was developed.
以油炸废油为原料,对硅酸钠胶体—活性白土精炼工艺进行了研究。
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
补充资料：废油再生
分子式：
分子量：
CAS号：
性质：废润滑油再生一般包括：（1）蒸馏，蒸出润滑油在使用过程 中混 入未被燃烧的汽油或柴油，使油品的闪点或粘度合格；（2）白土精制，除去润滑油在使用过程生成的含氧化合物或胶质、沥青质、残炭等；（3）调和，加入必要的添加剂或新鲜的润滑油使成为符合规格的润滑油。
分子量：
CAS号：
性质：废润滑油再生一般包括：（1）蒸馏，蒸出润滑油在使用过程 中混 入未被燃烧的汽油或柴油，使油品的闪点或粘度合格；（2）白土精制，除去润滑油在使用过程生成的含氧化合物或胶质、沥青质、残炭等；（3）调和，加入必要的添加剂或新鲜的润滑油使成为符合规格的润滑油。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。