2) instant fish vermicelli
方便鱼肉粉丝
1.
The properties and microstructure of instant fish vermicelli containing 5 kinds of surimi were investigated and the effects of the content and properties of surimi on the properties of instant fish vermicelli were also studied.
通过对不同鱼糜含量的方便鱼肉粉丝的品质测定和电镜分析,以及对不同鱼糜的特性和方便鱼肉粉丝品质的相关性分析,研究了鱼糜含量和鱼糜特性对方便鱼肉粉丝品质的影响。
2.
The effects of five different starches(corn starch,tapioca starch,sweet potato starch,potato starch and potato acetate starch)on the properties of instant fish vermicelli was investigated.
通过对5种淀粉(玉米淀粉、木薯淀粉、甘薯淀粉、马铃薯淀粉和马铃薯酯化淀粉)的直链淀粉含量、透明度和膨润力等物理特性和其对应的方便鱼肉粉丝复水性、弹性和硬度的测定,研究了不同种类淀粉对方便鱼肉粉丝品质的影响,并分析了淀粉物理特性和方便鱼肉粉丝品质的相关性。
3) instant rice noodle
方便米粉
1.
Study on raw material selection for instant rice noodle;
方便米粉加工原料的选择研究
2.
The relation of amylose content in rice slurry and quality of instant rice noodle;
米浆中直链淀粉含量与方便米粉品质关系的研究
3.
Based on the shortage of instant rice noodle,the market actuality of instant rice noodle condiment and the characteristic of noted Guilin and Yunnan rice noodle were analysed.
针对市场上近年来出现的方便米粉存在的不足 ,从方便米粉调味料的角度出发 ,分析了市场上方便米粉调味料的现状及著名传统米粉—桂林米粉、云南过桥米线的风味特征 ,并以此为出发点 ,提出了方便米粉调味料的开发方向应注重的五个方面。
4) instant rice noodles
方便米粉
1.
The high temperature and high moisture drying of instant rice noodles were studied.
建立方便米粉在高温高湿条件下干燥的数学模型,以预测方便米粉的品质,优化干燥条件。
2.
A drying trial of instant rice noodles under high temperature and high moisture conditions was studied so as to get proper drying parameters for improving the quality.
对方便米粉的高温高湿干燥进行研究,以获得方便米粉适宜的干燥参数,改善方便米粉的品质。
3.
Water diffusion properties of instant rice noodles dried under high temperature and high moisture conditions were studied.
对方便米粉在高温高湿条件下干燥的水分扩散特性进行了研究。
5) instant soup base
方便汤粉
1.
This paper introduce the kinds?specification?usage?taste?composition?making and stockpile of instant soup base wholly.
本文对方便汤粉的定义、种类、规格要求、使用方法及品评、组成及特点、制作、生产及贮存环境作了一个较全面的介
6) snack flour
方便粉
1.
The inflated maize snack flour is a kind of food rich in nutrients with fast dissolving property, which is made of maize as main raw material, peanut, sesame and flavoring as supplemental materials.
玉米膨化方便粉是以玉米为主要原料 ,花生、芝麻及多种调味品为辅料 ,通过膨化等工序精细加工而成的一种富有营养的速溶膨化食品。
补充资料：粉丝
用绿豆等的淀粉制成的线状的食品。
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