1) 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。
2) 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。
4) off-pressing
大烫,终烫
5) Blanching
[英][blɑ:ntʃ] [美][blæntʃ]
烫漂
1.
Study on the frozen quality of Chinese toona by blanching and frozen storage time;
烫漂及冻藏时间对速冻香椿品质的影响
2.
The effect of different blanching time on the quality of vacuum fried soybean during processing;
不同烫漂时间对真空油炸毛豆仁品质的影响
3.
The effect of blanching and drying methods on chemical compositions in leafy vegetables;
烫漂和干制方法对蔬菜某些化学成分的影响
6) 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
补充资料：汗浸浸
1.汗水浸湿貌。
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