1) egg dumplings
蛋饺
2) egg omelet with minced pork ; omelet with minced pork
肉蛋饺
3) Jiaozi Stuffed with Chinese Chives and Egg
鸡蛋韭菜水饺
4) dumpling
[英]['dʌmplɪŋ] [美]['dʌmplɪŋ]
水饺
1.
By the single factor experiment and orthogonal experiment,we investigated that the temperature of offside and foreside are the most important effects on the crack ratio of dumpling.
通过单因素和正交试验得出对速冻水饺冻痕率的影响因素次序依次为:深冻区温度>预冻区温度>预冻区风速>深冻区风速;最佳工艺条件为:预冻区温度-20℃,预冻区风速4m/s,深冻区温度-30℃,深冻区风速4m/s。
2.
The compositions,rheological characteristics of seven wheat flour of dumpling were measured respectively.
对7种面粉的化学成分、面团流变学特性等指标进行测定,详细分析了各项指标与速冻水饺品质的相关关系,得出适合生产速冻水饺的面粉的最佳特性指标。
3.
In this paper,the processing condition of freeze-drying snack dumpling was studied,and the parameters of cooling rate,material volume,vacuum,and temperature were determined based on drying time and recovery ratio of water absorption.
通过试验对速食水饺冷冻干燥工艺条件进行了初步研究,并以干燥时间和复水比为指标确定了冷冻干燥工艺中的预冻速率、单位面积装料量、干燥室真空度、加热板温度等工艺参数。
5) dumplings
水饺
1.
In this paper,the mechanism,influencing factors and control of cracks of deep-frozen dumplings were discussed based on the control points during the production process.
从生产速冻水饺的各个环节入手,分析了速冻水饺产生龟裂的机理、影响因素及控制方法。
2.
The FuzzyTechnology and the orthogonal array were coordinated and applied in the process of the quick-freezing Spanish mackereldumplings.
本文以速冻鲅鱼水饺的生产为例来说明模糊技术在食品加工中的应用,主要介绍了模糊技术的基本原理和工艺优化的实现。
6) dumpling
[英]['dʌmplɪŋ] [美]['dʌmplɪŋ]
饺子
1.
This paper expounded the technological problems and quality requirement of the fast frozen dumplings.
:在速冻饺子面制品改良剂M的基础上,就食盐、磷酸氢钠、柠檬酸、碳酸氢钠的最佳添加量、面团pH值、进冻时间等方面进行了研究,速冻饺子改良的工艺中影响速冻饺子品质因素显著性按大小顺序为:面制品改良剂M的添加量> 面团pH值>食盐的添加量>磷酸氢钠的添加量,速冻饺子品质最佳的工艺条件为:进冻时间3min、面制品改良剂M 1。
2.
This paper expounds the technological problems in and the quality requirement of the tailored flour for making Chinese traditional wheat flour food-small steamed and stuffed buns (fermented) and dumplings (unfermented).
主要阐述了我国传统面制食品———小笼包子 (发酵型 )和饺子 (非发酵型 )速冻工艺技术问题和原料面粉品质要求 ,通过大量实验数据探索速冻面制食品最佳工艺参数和速冻食品专用面粉的品质指标 ,以期在大生产中加以验证和应用 ,提高速冻食品品
3.
In the most northern districts of our country, the dumpling is the typical representative of the favorite festival and domestic foods, which is not only the delicious food in people s mind because of its distinctive flavor, but also has become the centre of the eating custom as a result of thousands of years development.
在我国北方的大部分地区,饺子是人们最为喜爱的节庆吉祥食品与家常食品的典型代表。
补充资料：Xo酱蛋饺
【材料】
鸡蛋3只
免治猪肉4?
特辣xo酱1茶匙
西兰花5?
生姜2片
【腌料】
生抽半茶匙
黄糖粉半茶匙
麻油半茶匙
胡椒粉1/4茶匙
生粉半茶匙
生油1茶匙
【调味料】<1>
清鸡汤1杯
幼盐半茶匙
黄糖粉半茶匙
姜汁半汤匙
绍酒半汤匙
生油半汤匙
【调味料】<2>
清鸡汤1杯
蚝油半汤匙
黄糖粉半茶匙
麻油半茶匙
生粉2茶匙
【做法】
1.)免治猪肉与腌料拌匀腌一会，与xo酱同炒至半熟，取出放凉成馅料。
2.)鸡蛋拂匀，每次盛一汤匙蛋液放入镬内，煎成蛋皮，放入适量馅料，造成饺子状。
3.)重复上项步骤，直至全部馅料完成。
4.)西兰花切成小棵，煮磙调味料<1>，加入西兰花煨一会，取出。
5.)烧红镬落油，爆香姜片，加入调味料<2>煮磙，放入西兰花及蛋饺。
6.)煮磙后即可上碟，供食了。
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