1) extruded rice cake
膨化米饼
1.
The processing, main parameters of extruded rice cake were studied in the present paper.
对膨化米饼生产工艺和加工过程的主要参数进行研究,为膨化米饼生产提供参数。
2.
Effects of chemical components of rice on sensory quality of extruded rice cake was studied with 21 rice cultivars planted largely in Hubei province.
选用湖北省广泛种植的21种稻米生产膨化米饼,研究稻米化学成分含量对膨化米饼感官品质的影响,确定生产膨化米饼的适宜的稻米品种。
2) extruded rice paste
膨化米糊
1.
Resreach on the influence of material type on extruded rice paste characteristics
原料类型对膨化米糊特性的影响研究
2.
Study on the rheological properties and the sensory index of extruded rice paste
膨化米糊流变学特性及其感官指标的相关性研究
3.
Different types of the extruded rice paste are studied for the relationship between the physical characters and the sensory index.
对不同类型稻米的膨化米糊的物理特性及其感官指标进行研究,确定二者的相关性。
3) expanded black rice
膨化黑米
4) maize extruding inflate
玉米膨化
5) extruded corn
膨化玉米
1.
Ninety six weaning piglets were divided randomly into four groups, consisting of four repeats and fed with respectively the diets based corn, extruded corn, corn+amylase and extruded corn+amylase, to compare the influence of extrusion processing (EP)and amylase supplementation(AS) in diets on the blood parameters, pancreatic and intestinal amylase activity.
选择96头断奶仔猪,随机分为4组,每组6个重复,每个重复4头仔猪,分别饲喂普通玉米、膨化玉米、普通玉米加酶及膨化玉米加酶为主要能量原料的饲料,研究了膨化与加酶玉米对断奶仔猪血液指标以及胰腺组织和小肠内容物淀粉酶活性的影响。
6) extruded rice
膨化大米
1.
The method of orthogonal rotation combination test design of five factors and five levels was used to study the effects of saccharification parameters on diacetyl reduction during beer brewing by extruded rice.
通过5因素5水平二次旋转正交组合试验设计,膨化大米辅料酿造啤酒中糖化工艺参数对双乙酰还原的影响。
补充资料：鱼米饼
鱼米饼
主料：面粉、鱼肉
辅料：豆腐、香菇、红柿子椒、鸡蛋、小葱
调料：盐、鸡精
烹制方法：
1、将面粉用水和好后，放置半小时备用，豆腐、小葱、香菇、柿子椒分别切成末，将鱼肉去皮后切成鱼米，加入一个鸡蛋，少许盐、水淀粉搅拌均匀；
2、坐锅点火倒入油，油热后放入拌好的鱼米煸炒，再放入豆腐、小葱、香菇、柿子椒，加入盐、鸡精翻炒均匀，取出晾凉备用；
3、将面团揉好后制成面坯，装入炒好的馅制成饼，逐个完成后放入锅中煎至两面金黄色即可食用。
特点：外焦里嫩，鲜嫩可口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。