煮[制],boiling,在线英语词典,英文翻译,专业英语

1) boiling

煮[制]

2) cooking

煮制

The effects of knea- ding,cooking and some food additives on iridescence in beef semi-tendinosus(ST)were studied.

文中主要研究了滚揉和煮[制]以及一些常用添加物对半腱肌中彩虹色斑点的影响。

The feasibility of cooking meat method assistant with ultrasonic was discussed using salted duck as materials.

以盐水鸭为煮[制]材料,对超声波用于辅助传统加热方式煮[制]肉品的可行性进行了探讨。

After goose was unfrozen and pickled scientifically,advanced dry-cured system and automatic temperature control continuous cooking tunnel are used to maintain stable processing technology.

严格按照有关规范设计现代风鹅加工企业,采用机械化屠宰设备,科学合理的解冻腌制设施和操作程序,先进的风干系统和自动控温连续煮[制]设备,维持稳定的风鹅加工工艺条件。

3) boil

煮制

The antioxidant capability and processing technology including boiling time,pH value and solid-liquid ration were studied in this paper.

通过对红小豆煮[制]时间、pH值、料液比的分析,研究了红小豆汤的抗氧化能力和煮[制]工艺。

The best craft condition is :The garlic under 95℃ conditions boiled in the pH values of 3 water made 5min ,the garlic and the water volume ratio was 1∶2; After slicing garlic is soaked in the solution about 2 times volume of 27% ethyl alcohol and 0.

将多种方法复合对大蒜进行处理使其除臭 ,最佳工艺条件为 :大蒜在pH值为 3的水中 95℃条件下煮[制] 5min ,蒜与水的用量比为 1∶2 ;切片后的大蒜浸泡于 2倍大蒜量的 2 7%乙醇 +0 。

4) boiling

煮制

It is made up after carefully choosing,treating,and made by pickling,rolling and rubbing,boiling and baking.

西式兔肉火腿肠以兔肉为主要原料,经选择与处理、腌制、滚揉、煮[制]、烘烤等工艺制成。

The boiling experiments show that the overall shape of bean curd is well formed and its color is stabile without bleaching.

通过煮[制]实验,豆腐整体形态完整,色泽稳定,未出现褪色现象。

5) cooking loss

煮制损失

Effects of low-voltage electrical stimulation and chilling on pork quality characteristics,including muscle temperature,pH,drip loss,cooking loss and shear force,were evaluated with 2×2 factors factorial experiment design in this studies.

采用2×2析因设计研究了低压电刺激和冷却方式对猪肉品质特性,包括背最长肌温度、pH、肉汁损失、煮[制]损失和剪切力的影响。

6) cooking technology

煮制加工

7) Boiled sunflower seed

煮制葵花籽

Improving processing technology of boiled sunflower seed to increase scorched flavor, it can attract more customers and increase economic benefit of enterprises.

煮[制]葵花籽是市场上最受欢迎的瓜子，但是煮[制]瓜子丧失了传统炒制瓜子特有的焦香味(焙烤焦香风味)。

8) steam explosion and cooking pulping

喷爆蒸煮制浆

The steam explosion and cooking pulping process is a method improved for chemico mechanical pulping.

喷爆蒸煮[制]浆可认为是改良的化学机械制浆技术。

9) cold-sett process

冷法煮制过程

10) sulfite pulping

煮制亚硫酸盐纸浆

补充资料：秘制水煮鱼

Image:11825881962549586.jpg

秘制水煮鱼

主料：草鱼

辅料：豆腐、西红柿、宽粉、娃娃菜、青辣椒、菠菜、枸杞、姜、葱

调料：盐、橄榄油、大料、胡椒粉

烹制方法：

1、将草鱼洗净切成片，豆腐切块，西红柿切块，青辣椒切丁；

2、锅中依次放入葱段、姜片、大料、胡椒粉、盐、橄榄油、豆腐、娃娃菜、菠菜、宽粉、鱼片、青椒丁、西红柿，枸杞，加入清水炖20分钟左右即可。

特点：鲜嫩爽口，营养丰富。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。


1) boiling 煮[制] 2) cooking 煮制 1. The effects of knea- ding,cooking and some food additives on iridescence in beef semi-tendinosus(ST)were studied. 文中主要研究了滚揉和煮[制]以及一些常用添加物对半腱肌中彩虹色斑点的影响。 2. The feasibility of cooking meat method assistant with ultrasonic was discussed using salted duck as materials. 以盐水鸭为煮[制]材料,对超声波用于辅助传统加热方式煮[制]肉品的可行性进行了探讨。 3. After goose was unfrozen and pickled scientifically,advanced dry-cured system and automatic temperature control continuous cooking tunnel are used to maintain stable processing technology. 严格按照有关规范设计现代风鹅加工企业,采用机械化屠宰设备,科学合理的解冻腌制设施和操作程序,先进的风干系统和自动控温连续煮[制]设备,维持稳定的风鹅加工工艺条件。 3) boil 煮制 1. The antioxidant capability and processing technology including boiling time,pH value and solid-liquid ration were studied in this paper. 通过对红小豆煮[制]时间、pH值、料液比的分析,研究了红小豆汤的抗氧化能力和煮[制]工艺。 2. The best craft condition is :The garlic under 95℃ conditions boiled in the pH values of 3 water made 5min ,the garlic and the water volume ratio was 1∶2; After slicing garlic is soaked in the solution about 2 times volume of 27% ethyl alcohol and 0. 将多种方法复合对大蒜进行处理使其除臭 ,最佳工艺条件为 :大蒜在pH值为 3的水中 95℃条件下煮[制] 5min ,蒜与水的用量比为 1∶2 ;切片后的大蒜浸泡于 2倍大蒜量的 2 7%乙醇 +0 。 4) boiling 煮制 1. It is made up after carefully choosing,treating,and made by pickling,rolling and rubbing,boiling and baking. 西式兔肉火腿肠以兔肉为主要原料,经选择与处理、腌制、滚揉、煮[制]、烘烤等工艺制成。 2. The boiling experiments show that the overall shape of bean curd is well formed and its color is stabile without bleaching. 通过煮[制]实验,豆腐整体形态完整,色泽稳定,未出现褪色现象。 5) cooking loss 煮制损失 1. Effects of low-voltage electrical stimulation and chilling on pork quality characteristics,including muscle temperature,pH,drip loss,cooking loss and shear force,were evaluated with 2×2 factors factorial experiment design in this studies. 采用2×2析因设计研究了低压电刺激和冷却方式对猪肉品质特性,包括背最长肌温度、pH、肉汁损失、煮[制]损失和剪切力的影响。 6) cooking technology 煮制加工 7) Boiled sunflower seed 煮制葵花籽 1. Improving processing technology of boiled sunflower seed to increase scorched flavor, it can attract more customers and increase economic benefit of enterprises. 煮[制]葵花籽是市场上最受欢迎的瓜子，但是煮[制]瓜子丧失了传统炒制瓜子特有的焦香味(焙烤焦香风味)。 8) steam explosion and cooking pulping 喷爆蒸煮制浆 1. The steam explosion and cooking pulping process is a method improved for chemico mechanical pulping. 喷爆蒸煮[制]浆可认为是改良的化学机械制浆技术。 9) cold-sett process 冷法煮制过程 10) sulfite pulping 煮制亚硫酸盐纸浆补充资料：秘制水煮鱼 Image:11825881962549586.jpg 秘制水煮鱼主料：草鱼辅料：豆腐、西红柿、宽粉、娃娃菜、青辣椒、菠菜、枸杞、姜、葱调料：盐、橄榄油、大料、胡椒粉烹制方法： 1、将草鱼洗净切成片，豆腐切块，西红柿切块，青辣椒切丁； 2、锅中依次放入葱段、姜片、大料、胡椒粉、盐、橄榄油、豆腐、娃娃菜、菠菜、宽粉、鱼片、青椒丁、西红柿，枸杞，加入清水炖20分钟左右即可。特点：鲜嫩爽口，营养丰富。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
©2008 dictall.com