1) quenching and scalding
冷浸热烫
1.
Some important factors in processing were emphasized,such as selection of materials,quenching and scalding time,quenching and scalding degree,temperature,colour and lustre,spreading and baking time,temperature and humidity control at the baking stage,and so on.
介绍了绍兴万年青及油冬儿菜的脱水加工方法及要求,重点对原料选择、冷浸热烫的时间和程度、温度、色泽、摊帘以及烘焙的时间、温度和湿度的控制等作了说明。
2) scalding
[英]['skɔ:ldɪŋ] [美]['skɔldɪŋ]
浸烫
1.
An improved driving line for scalding the pig head is introduced .
本文介绍了一条改进的浸烫猪头传动线， 可使猪头浸烫时间一定， 受热均匀，保证产品质量， 减轻劳动强度。
2.
In this thesis, we design and make Scalding Test Bed and obtain the suitable scope of scalding parameters and the best processing parameters for the production by researching the scalding mechanism and the relationship between scalding effect and scalding parameters.
浸烫作为肉鸡的加工过程中的一个关键环节,其效果的好坏不但影响后续脱羽和去残羽的效率,而且对肉鸡产品的质量也有很大的影响。
3.
The best processing parameters and cohesion of feather were obtained bystudying the relationship between scalding processing parameters and the results of scalding.
浸烫是肉鸡屠宰加工过程中的一个关键作业工序,其效果好坏影响后续脱羽和去残羽效率和肉鸡产品品质。
4) blanching
[英][blɑ:ntʃ] [美][blæntʃ]
热烫
1.
The Effect of blanching on the Preservation Rate of Vc in Fruit Procession;
水果加工中热烫处理对Vc保存率的影响
2.
Effects of blanching conditions on the colour and brittleness of frozen day-lily flower;
热烫条件对速冻黄花菜颜色和脆度的影响
3.
Influence of blanching treatments on the enzyme activity, product yield and color of quick frozen mushrooms;
速冻蘑菇热烫处理对其酶活性、产品得率和色泽的影响
5) hot and xold water immersion test
热冷水浸渍试验
6) hto and cold steeping
热冷槽浸渍处理
补充资料：热烫烫
1.形容热得烫人。
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