1) chicken with spicy salt
椒盐鸡
2) Chicken with Spiced Salt
椒盐鸡
3) salt and pepper
椒盐
4) Salt & pepper noise
椒盐噪声
1.
However, salt & pepper noise occur during ima ge generation, communication and transformation, and affect image quality.
为了消除图像上的椒盐噪声 ,并尽量保持图像的清晰度 ,提出了一种在中值滤波基础上 ,经过灰度直方图的分析 ,再采用合适的灰度级形态学运算去除图像中的椒盐噪声的新方法。
2.
The median filtering method can suppress salt & pepper noise, but the image′s details are blurred at the same time.
图像中的椒盐噪声是一种特殊的噪声,处理不当会使图像本身的细节变得模糊不清,从而使图像降质。
3.
In the digital imaging equipment,Gaussian white noise and salt & pepper noise are both common noise source.
在数字成像设备中,高斯白噪声和椒盐噪声是两种常见的噪声源,对图像质量均有较大的影响。
5) salt-and-pepper noise
椒盐噪声
1.
Bi-directional prediction for the removal of salt-and-pepper noise from images and its improvements;
去除图像椒盐噪声的双向预测算法及其改进
2.
A New Method of Removing Salt-and-pepper Noise in Images;
一种含椒盐噪声图像去噪的新方法
3.
A new method for removing salt-and-pepper noise from gray scale and color images;
一种去除灰度及彩色图像椒盐噪声的新方法
6) impulse noise
椒盐噪声
1.
Elimination of impulse noise by auto-adapted weight filter;
自适应权值滤波消除图像椒盐噪声的方法
2.
Due to some uncertain reasons, many seaWiFS satellite images are corrupted by impulse noise.
由于多种原因 ,部分SeaWiFS卫星图像数据中存在比较严重的椒盐噪声。
7) salt-pepper noise
椒盐噪声
1.
New algorithm for removal of salt-pepper noises of visual text images;
一种新的去除视觉文本图像椒盐噪声的算法
2.
Estimation of original histograms of images under salt-pepper noise;
椒盐噪声下图像原始直方图的估计
3.
Theoretical and experimental results show that the proposed algorithm has great performances for filtering out impulse noise in extremely corrupted images by high density salt-pepper noise.
利用图像邻域相关和直方图对椒盐噪声的鲁棒性,提出了一种针对高椒盐噪声图像的软阈值直方图加权滤波算法。
8) salt and pepper noise
椒盐噪声
1.
Detail preserving filter for images contaminated by salt and pepper noise;
一种适合于图像细节保留的椒盐噪声滤波器
2.
Estimation of original histogram for images under salt and pepper noise——An experiment on convergence;
椒盐噪声下图像原始直方图估计的收敛性实验
3.
A salt and pepper noise detection algorithm;
一种椒盐噪声点的检测算法技术研究
9) pepper-and-salt noise
椒盐滤波
10) fried fish with pepper and salt
椒盐鱼
补充资料：椒盐鸡茸虾
[原料] 葱茎(带根须)20根，鸡脯肉25克。
[调料] 盐1克，味精1克，玖瑰红乳腐卤10克，胡椒粉0.2克,泡打粉2克，姜汁2克，面粉100克，清汤100克，椒盐1.5克,清油15克(实耗)。
[操作程序]
1．撕去葱茎老叶，取8厘米长的段(留葱根)洗净,沥干水分。
2．将鸡脯肉斩成茸，放碗里用清汤调开，再放入面粉、清油、盐、味精、胡椒粉、乳腐卤(部分)、姜汁拌上劲，成为鸡茸脆浆糊。
3．乳腐卤里加清水稀释，备用。
4。锅放油烧温，葱根须蘸上稀释的乳腐卤，拍上干面粉，葱茎段拖上鸡茸脆浆糊，逐根放在油里炸香，取出装盘，上席时跟上椒盐即成。
[特色点评] 形如虾，口味脆而鲜香，是一款创新菜,用葱的根、茎做菜，以假乱真，堪称一绝。
[要领提示]鸡茸脆浆糊的调制是此菜的关键。
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