1) used oil
煎炸废油
2) frying
煎炸
1.
Influence factors of polar components produced during frying of edible oil;
食用油煎炸过程中影响极性成分生成因素的研究
2.
Control measures of the deterioration of oils during frying;
煎炸过程中油脂劣变的控制
3.
Research on the change of edible oil quality during frying process;
食用油煎炸过程中的品质变化研究
3) fried
煎炸
1.
Effect of filtration on fried quality of palm oil;
过滤对棕榈油煎炸品质的影响
2.
Study on oil s quality change in deep-frying process and its effects on the shelf life of fried noodle;
油脂煎炸品质变化对油炸面制品保质期影响的研究
4) frying oils
煎炸油
1.
Study on the technology of disposing frying oils with britesorb C935 to improve their quality;
硅胶C935对煎炸油品质改良处理工艺研究
5) frying oil
煎炸油
1.
Application of filter aid to purify frying oil in fried chicken production;
煎炸油净化助滤剂在油炸鸡块生产中的应用
2.
Stabilizing effects of BHT and TBHQ on frying oil;
BHT与TBHQ对煎炸油稳定效果的比较研究
6) used frying oil
废煎炸油
1.
The used frying oil was decolorized by the activated rice husk ash adsorbent.
稻壳灰经硫酸活化处理制备酸化稻壳灰吸附剂,对废煎炸油进行吸附脱色实验,并与活性白土吸附法进行了对比。
参考词条
补充资料：煎炸蟹卷
【菜名】 煎炸蟹卷
【所属菜系】 全部
【特点】
【原料】
用料 熟蟹肉1杯，碎猪肉150克，熟笋肉、胡萝卜各80克（切碎），葱粒1汤匙，姜茸1匙，鸡蛋5个，水溶粟粉2汤匙，油2汤匙。调配 水溶粟粉、酱油、料酒各1汤匙，盐、胡椒粉少许。
【制作过程】
1．取4个鸡蛋加调料打匀，煎成蛋皮。另1个蛋打匀备用。2．将猪肉、蟹肉、冬菇、笋肉、胡萝卜、姜炒匀、勾芡、拌入蛋液。
3．用蛋皮裹上料并用面粉糊封口。在油中将蟹卷炸至金黄即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。