2) chaff cake
糠饼
1.
This is a new process for manufacturing casein and calcium hydrogen phosphate from chaff cake, optimal operation conditions and main factors affecting the yield were determined, The yield of casein was 16.
提出了利用糠饼生产干酪素联产磷酸氢钙的新工艺 ,实验确定了最佳工艺条件和影响产品收率的主要因素。
3) rice bran cake
稻糠饼
4) rice bran
米糠
1.
Study on extraction technology of water-soluble polysaccharide in rice bran;
米糠水溶性多糖提取工艺的研究
5) rice cake
米饼
1.
Study on the difference of rice cake by microwave and oil expanding method;
米饼微波膨化与油炸膨化的比较研究
2.
The thermodynamics properties of puffed rice cake during processing were studied by differential scanning calorimetry in order to search the puff mechanism of rice gel and lay a theory basis for puffed rice cake processing.
以大米为原料制作膨化米饼,用差示量热扫描仪(DSC)研究膨化米饼生产过程的热力学特性,探索大米凝胶的膨化机理,为膨化米饼的生产提供理论依据。
6) Rice bran oil
米糠油
1.
Research progress on processing of rice bran oil with membrane separation technology;
膜分离技术加工米糠油研究进展
2.
Study on extraction of rice bran oil with supercritical carbon dioxide;
超临界CO_2流体萃取米糠油研究
补充资料：姜堰酥饼(盘丝饼)
姜堰酥饼(盘丝饼)
原料：面粉500g，精盐适量，熟猪油175g，五香粉少许，鸡蛋1只
制法：1、将面粉250g加熟猪油125g，擦成干油酥，另250g面粉加熟猪50g，温水100g和成水油面，再揉进精盐、五香粉，揉匀即可。
2、将水油面按扁，包入干油酥，收口捏紧朝上，按扁后杆成长方形，对折叠起再杆成长方形，卷成长条，差细摘成30只剂子。
3、将每只剂子按扁，杆成长条卷起来，收边用蛋液粘起，将有酥纹的面朝上，按扁后再杆成圆饼，成盘丝饼生坯。
4、将平锅上火，放入盘丝饼烙，不断翻身，控制成中火，烙成两面金黄色即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。