1) broil,fry,roasting,torrefaction
烤
2) Flue-cured tobacco
烤烟烘烤
3) Flue-Cured Tobacco
烤烟
1.
Correlation between smoke particle constituent and smoking quality in flue-cured tobacco leaf;
烤烟烟气粒相组分与评吸质量的关系
2.
Analysis of some important neutral flavor constituents and routine constituents of Henan flue-cured tobacco leaves in different mature stage from the middle and upper stalk position;
中上部不同成熟度烤烟烟叶与主要化学成分和香味物质组成关系的研究
3.
Effects of arsenic on carbon metabolism in flue-cured tobacco (Nicotiana tabacum L.);
砷对烤烟(Nicotiana tabacum L.)碳代谢的影响
4) bake
烘烤
1.
The fragrance from baked egg is important in increasing the quality of egg,which is absent in the bitterned egg,one of the more popular traditional egg products.
鸡蛋是自然界中营养成分最为完善的动物性食品之一,可为人体提供丰富的蛋白质、脂肪、矿物质和维生素,鸡蛋经过卤料浸泡后生产的香卤鸡蛋是人们比较喜欢的一种传统蛋制品,但其最大的缺陷是没有发挥其中所含的烤香成分的作用,为此专门探讨了鸡蛋经过烘烤后产品香气成分的变化。
5) Baking
烘烤
1.
Effect of Regenerative Baking on Lining Temperature Uniformity of an 160 t Ladle;
蓄热式烘烤对160t钢包衬温度均匀性的影响
2.
Study on baking rules of CCM tundish;
连铸中间包烘烤制度的研究
3.
Design Experience of the Lining-baking Equipment for New 260 t Mixing Bogie with Torpedo Retort;
新型260t鱼雷罐混铁车内衬烘烤装置的设计经验
6) bake
焙烤
1.
The best bake condition are:bake for 10 minutes at 200 ℃.
8︰30︰26,焙烤条件为200℃,10 min,可以得到风味较好的青稞饼干。
2.
On the base of analysis of experimental result,we judged their effect on bread bake,and determined their quantity used in the bread proccess.
研究选用氧化剂溴酸钾、维生素C ,以改善面粉面筋强度 ,从而改善面包的纹理结构 ,通过对实验结果的评判 ,来判断它们对面包焙烤的影响 ,确立它们在面包制作过程中的添加量。
参考词条
补充资料：暗炉烤
是将材料挂在烤勺或烤叉或烤盘中，然后关闭烤炉烤熟食物。通常生的材料用烤勺或烤叉，半加工品含卤汁者用烤盘。暗炉的特点是能保持炉内的高温，材料的周围均匀受热，容易熟到内部。如北京烤鸭、广东叉烧等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。