1) cutting machine
斩拌刀
1.
This paper analyses the motion pattern and sets up the mathematical model of the cutting machine′s blade optimizing curve.
本文通过分析斩拌刀的运动规律 ,建立了斩拌刀优化曲线的数学模型 ,并且应用MATLAB数字仿真软件优化设计的刀刃曲线进行了计算机仿真。
2.
The Computer Simulation of the fish-paste Cutting Machine s Blade Optimizing Curve;
论文分析了鱼糜斩拌机斩拌刀的运动规律以及斩拌时间与鱼糜品质的关系 ,建立了斩拌刀刃形优化曲线的数学模型 ,并且应用MATLAB数字仿真软件优化设计的刀刃刃形曲线进行了计算机仿
2) chopping
[英][tʃɔp] [美][tʃɑp]
斩拌
1.
This paper briefly introduced the purpose and principle of chopping,summarized the effects of chopping on the characteristics and microstructure of sausages,and discussed the problems on optimizing chopping parameters.
本文简要介绍了斩拌乳化的目的和原理,阐述了斩拌条件对香肠品质和微结构的重要影响,讨论了我国乳化型香肠生产中斩拌的工艺参数优化问题。
2.
The related factors including recipe, emulsification,chopping,cooking and smoking are significantly influence the end products.
对于这类产品的配方,乳化斩拌,和烟熏蒸煮等步骤都会对最终产品产生影响。
3.
The effects of pH value and chopping time on the physical characteristics of beef surimi were studied and the optimal processing parameters were obtained.
主要研究pH值和斩拌时间对牛肉糜凝胶特性及颜色的影响 ,确定最佳的斩拌条件。
4) final chopping temperature
斩拌终温
1.
Study on effect of final chopping temperature on the characteristics of emulsification-type sausage;
斩拌终温对乳化型香肠品质影响的研究
6) over chopping
过度斩拌
补充资料：拌刀拍萝卜
原料: 鲜水萝卜斤半 精盐五钱 酱油二钱 陈醋三钱香油三分
制法: 将水萝卜去毛根洗净，用刀背拍酥，改直刀切成五分长块，先拌精盐盛盘，然后浇上酱油、醋、香油即成。若将水萝卜切成细丝，如法浇上各种调味品，即成拌萝卜丝了。
特点: 酸辣爽口，做法简便。
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