1) soy sauce of casting
酱油出品率
2) drained product
排出油品
3) product yield ratio
产品出品率
1.
The concepts of raw material utilization ratio,product yield ratio,product qualification ratio as well as the importance for the enterprise are discussed.
本文阐述了肉制品生产中原料利用率、产品出品率和产品合格率的概念及其在企业中的重要性。
4) yield
[英][ji:ld] [美][jild]
出品率
1.
Discussion about the key procedure to increase the yield of sufu pehtze;
提高腐乳坯出品率的探讨
2.
The experiment of improving yield of the sun vinegar under the economical scale;
提高传统晒醋出品率生产规模试验
5) production rate
出品率
1.
Improve the production rate of making solid vinegar;
浅谈提高固态酿造食醋出品率
2.
It was helpful to increase the degrading of starch and protein,thus enhancing the flavors of soy sauce and improving production rate.
促进淀粉和蛋白质分解,从而提高酱油风味和出品率。
3.
5%)lead to different effect:production rate was improved to 2.
在糖化酶取代麸曲、活性干酵母取代酒母的的固态食醋酿造工艺中 ,添加新型复合酶 (该产品富含纤维素酶、酸性蛋白淀粉酶、果胶酶、木聚糖酶植酸酶和酯化酶等多种酶系 ) ,添加量分别为主料的 2 5 %、3 0 %和 3 5 % ,与不加的工艺相比 ,产品风味明显提高 ,出品率分别提高 2 8%、8 4 5 %和 9 86% ,经济效益显著。
6) product rate
出品率
1.
Effect of different extraction process on product rate of chicken ossein protein from chicken bone slag;
不同的提取工艺对鸡骨素出品率的影响
2.
In order to increase the salted effect and the product rate of the syrup chicken-wing,The modern tumbling technology and the orthogonal experiment were used to carry out the optimized design in this experiment.
为了增加蜜汁鸡翅的腌制效果及产品的出品率,采用现代滚揉技术及正交实验对滚揉工艺进行优化设计,实验结果说明,液肉比是影响出品率的主要因素,各因素的顺序是:液肉比>滚揉时间>转速。
3.
The aim of this research is to seek the best formula of rolling the chicken wing and the best craft condition,to analyze through the experiment to the product rate,looked how condition suits the industrial production and combines the appraisal table to look how flavor suits populace\'s taste.
通过实验分析对出品率的研究,得出蜜汁鸡翅的最佳滚揉液配方和最佳工艺条件,并出品评表品评适合大众口味的风味。
补充资料：出品
1.犹言作品。 2.生产出来的物品;产品。 3.制造出产品。
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