2) fast-frozen dumpling
速冻水饺
1.
In order to improve the quality of Fast-frozen Dumpling,the effects of several processing parameters on preparation of fast-frozen dumpling,including flour content,salt content,starch content,kinds of additives,water content,Knead pastes time and freezing storage temperature,were investigated.
为提高速冻水饺品质,本文通过对速冻水饺生产过程中面粉、食盐添加量、淀粉添加量、添加剂的种类、加水量及和面时间、冻藏温度等工艺进行对比研究,结果表明:速冻水饺生产中,选择湿面筋含量为30%的面粉,添加1%的食盐提高面粉的筋力、10%的淀粉增加面粉的吸水性、0。
3) quick-frozen dumplings
速冻水饺
1.
Effect of edible gelatins on the texture of quick-frozen dumplings
食用胶对速冻水饺品质影响的研究
2.
The influences of sodium hexametaphosphate,sodium triphosphate and sodium hydrogen phosphate on the quality of quick-frozen dumplings were studied.
选用2种有代表性的面粉通过添加六偏磷酸钠、三聚磷酸钠和磷酸氢二钠3种磷酸盐制作速冻水饺。
3.
Two kinds of typical wheat flours were selected and added with monoglyceride and calcium stearoyl lactylate/sodium stearoyl lactylate(CSL/SSL) as the emulsifiers to make the skins of quick-frozen dumplings.
选用两种有代表性的基础粉,添加乳化剂单甘酯和硬脂酰乳酸钙钠,制作速冻水饺,通过测定蒸煮品质和质构品质研究乳化剂对速冻水饺品质的影响。
4) deep-frozen dumpling
速冻水饺
1.
Application of additive in deep-frozen dumpling;
添加剂对速冻水饺冻裂率影响的研究
2.
Factors of deep-frozen dumpling crackle analysis and prevention;
影响速冻水饺冻裂因素分析及改进措施
3.
The effect of modified potato starch on the quality of deep-frozen dumpling
马铃薯变性淀粉对速冻水饺品质的影响研究
5) brine freezing
卤水冷冻
1.
This paper introduces the salt mining,brine freezing(by-product anhydrous sodium sulfate)system of the company.
本文介绍了我公司盐矿开采情况、卤水冷冻(副产元明粉)工艺、低硝卤水用于制烧碱及带来的经济效益。
6) quick-frozen dumpling
速冻水饺
1.
Development of a quick-frozen dumpling quality improver;
速冻水饺品质改良剂的研制
2.
The present situations and its countermeasures of Chinese quick-frozen dumpling;
我国速冻水饺现状及其发展对策
3.
Quick-frozen dumpling inherits and carries forward our traditional savory--dumpling.
在简要介绍速冻水饺生产技术的基础上,对速冻水饺行业的现状以及生产销售过程中存在的问题进行了深入的剖析,重点探讨了国内外研究进展,并阐述了今后速冻水饺行业发展应注意把握的问题。
补充资料：冻水歌
【诗文】：
冻水洗我若之何。太上糜散我若之何。
【注释】：
【出处】：
冻水洗我若之何。太上糜散我若之何。
【注释】：
【出处】：
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