1) Whole rice yield
整米出率
1.
In order to acquire a method of improving the whole rice yield in white rice processing enterprise and its economic profit,this passage analysed the factors effecting the yield in raw grain,technics,equipment and operation.
从原粮、工艺、设备、操作四个方面分析了精米加工中影响整米出率的因素,以便精米加工企业针对实际情况找到具体提高整米出率的方法和途径,从而提高企业的经济效益。
2) head rice rate
整精米率
1.
The progress of analysis of the influence factors on the head rice rate of Indica rice;
籼型稻米整精米率影响因子研究进展
2.
Breeding of high head rice rate,good taste rice new variety Yinjingruanzhan;
高整精米率优良食味水稻品种银晶软占的选育
3) percentage of head rice
整米率
1.
Irrational drying conditions would lead to crack of rice,increasing sensitivity of breakage and lowering percentage of head rice during milling.
不合理的干燥条件导致稻谷出现裂纹,破碎敏感度增大,碾米时整米率降低。
4) whole white rice percentage
整精米率
1.
There aremany factors which can influence the whole white rice percentage, but the factor of moisture content is obviously, and moisture content was easy to be controlled in practice.
整精米率是稻谷分级定等的重要指标,也是稻谷加工品质的重要指标。
2.
Simulated storage varieties of paddy in different temperature and moisture content conditions was carried out for investigating the influences of the conditions on the whole white rice percentage.
在不同温度、不同水分条件下,对不同品种的稻谷进行模拟储藏,探讨其对稻谷整精米率的影响程度。
5) head rice
整精米率
1.
Effect of temperature on head rice during the period from full heading to maturity in medium Indica hybrid rice;
灌浆期气温对籼型杂交中稻稻米整精米率的影响
2.
Studies on the combining ability of head rice milled rate under different environmental condition in three-line Indica hybrid rice;
不同环境下籼型杂交稻整精米率的配合力研究
3.
The difference and distribution characters of head rice(HR),chalkiness degree (CD) and gel consistence(GC) among the grains at different positions within a ri.
以两系杂交稻两优培九、扬两优6号和103S/郑粳2号及三系杂交稻丰优香占和汕优63为材料,研究稻米整精米率、垩白度和胶稠度在穗上不同部位和不同粒位间的差异及其分布特点。
补充资料：整米切糕
原料
[糯米][小枣]
掌故说明
北京夏令小吃佳品。整米切糕的层次分明，红白相间，光滑糯润，清凉爽口。
制作方法
将糯米洗净，用凉水浸半小时，净水后，上笼用旺火蒸一个小时后，放入盆中，浇上开水，顺一个方向搅拌。待米与水融合后，再蒸半小时，仍放入盆中搅拌成粘稠状的糯米团，接着再蒸１０分钟取出，饧１２小时；小枣洗净煮熟，上笼蒸半小时，取出后晾凉待用。把糯米团分成相等的三块，蘸凉开水，逐块按揉光润，拍按成方块；在第一块糯米团上铺上五分之二的小枣，盖上第二块糯米团，接着在第二块上铺同样多的小枣，再盖上第三块糯米团，再将余下的小枣全都摆在面上；将糕用湿布盖严，挤成约三寸厚时，揭去湿布，切成菱形小块，即可食用。
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