1) cooking performance
烹煮性能
1.
The quality of 17 rice raw materials and rice noodles made of the rice materials were analyzed, the relationships between the characteristics of rice raw materials, processing performance, cooking performance and sensory qualities were discussed, and the standard for rice noodles material was established.
对17种大米原料及其所加工成的米粉品质进行了分析,并对大米原料特性与米粉的加工性能、烹煮性能和感观品质之间的相关性进行了探讨,确立了米粉的原料标准。
2) cooking characters
烹煮特性
1.
The cooking characters,texture attributes,and consumer acceptance of the noodles were tested.
对各配方样品的烹煮特性、质地性质进行测定,用消费者测定各样品的接受性。
3) Cooking
[英]['kʊkɪŋ] [美]['kukɪŋ]
烹煮
1.
Study of the Development of the Verbs in Cooking Semantic Field;
汉语“烹煮”语义场的历史演变研究
4) cooking quality
烹煮品质
1.
Research of cooking quality of noodles made with food fiber from wheat bran;
麦麸膳食纤维面条烹煮品质特性的研究
2.
The results showed that the property, strength and cooking quality of a dough could be distinctly improved by the complex.
结果表明 ,采用复合碱 ,复合磷酸盐及复合增稠剂复配而成的复合添加剂能明显改善面团特性 ,增强面条强度与烹煮品
3.
The results showed that the natural compound noodle additive greatly improved the rheological property of dough,the strength and cooking quality of noodle.
结果表明 ,HLA能够显著改善面团的流变学特性、面条的强度和烹煮品质 ,是一种改良效果明显、经济实用型的面条质量改良
5) recoction
[ri:'kɔkʃən]
再次烹煮
6) pulpability
蒸煮性能
1.
Laccase purification from the white-rot fungus Trametes versicolor and effect of laccase pretreatment on pulpability and physical properties of wheat straw;
白腐菌Trametes versicolor漆酶的分离纯化及其预处理对麦草蒸煮性能和物理性能的影响
补充资料：烹对虾
对虾烹制后，外焦里嫩，色泽金黄，味道鲜美。
【原料】 对虾300 克，精盐1.5 克，酱油15 克，绍酒10 克，味精1
克，湿淀粉40 克，葱姜蒜末4 克，花生油750 克（约耗50 克）。
【制法】1.准备工作：把对虾洗净，剪去虾枪、爪、尾，去掉砂线，每
只虾剁四段（头一段、身三段），用精盐、湿淀粉抓匀；碗内放酱油、绍酒、
味精对成汁，待用。2.烹调：炒勺放旺火上，加花生油烧至六成热，将虾段
逐块下勺，用铁筷拨动，炸透呈金黄色时，把油滗出；炒勺内留油25 克、把
虾段拨至勺边，放葱姜蒜末炸出香味，随即倒入对汁，颠翻均匀出勺即成。
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