2) 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。
3) dumpling flour
饺子粉
1.
In order to study on the effect of the sodium stearoyl-2-lactylate on the quality of dumpling flour and select the proper amount of its addition into dumpling flour,the farinograph parameter,extensograms,color and texture characteristics of fresh dumpling skin,rate of dry matter loss when cooking and the texture characteristics of cooked dumpling skin was analyzed.
为了研究硬脂酰乳酸钠对饺子粉品质的改良效果,筛选适宜的添加量。
2.
Gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer.
用快速粘度分析测定仪测试了不同地区产的6个饺子粉样品的糊化特性，同时分析了饺子粉的面筋含量等品质指标。
3.
Eight species of dumpling flour sold in supermarkets in Zhengzhou were used as materials to test their qualities and to study the relationship between physico-chemical properties of dumpling flour,dough rheological property and dumpling quality.
选用郑州市几大超市销售的8种饺子粉,进行面粉品质性状测定,探讨饺子粉理化性质、面团流变学特性与饺子品质的关系,通过回归分析,确定了影响饺子品质的关键指标,以这些指标对试验用8种饺子粉进行聚类分析,得出了各项指标的参数标准。
4) dumpling quality
饺子品质
1.
Eight species of dumpling flour sold in supermarkets in Zhengzhou were used as materials to test their qualities and to study the relationship between physico-chemical properties of dumpling flour,dough rheological property and dumpling quality.
选用郑州市几大超市销售的8种饺子粉,进行面粉品质性状测定,探讨饺子粉理化性质、面团流变学特性与饺子品质的关系,通过回归分析,确定了影响饺子品质的关键指标,以这些指标对试验用8种饺子粉进行聚类分析,得出了各项指标的参数标准。
2.
The protein components,subunits and simulated expression amounts of eight sorts of common dumpling special flour were determined;the correlations among these items and dumpling quality indexes were studied.
本研究选用8种常用饺子粉为原料,测定了各样品的蛋白组分、亚基组成及模拟表达量,研究了蛋白组分等与饺子品质的相关性。
5) dumpling machine
饺子机
1.
Design and dynamic simulation on measuring plunger mechanism of dumpling machine based on Pro/E technology
基于Pro/E技术的饺子机计量活塞机构的设计与动态仿真
2.
Concrete conditions in the reliability design of the dumpling machine was shown.
主要介绍饺子机可靠性设计方面的具体做法，然后用最大似然估计法对饺子机的寿命进行计算。
补充资料：煮饺子
一种做菜的方法。
1、首先将水煮沸，
2、将饺子（一种食品）倒入水中，注意不要过多，容易粘连。
3、搅动热水，让饺子移动起来不要粘在锅底。
4、盖上锅盖，等饺子飘起来就可以吃了。
注意：由于地区海拔不同，可能造成水温不够。等煮的时候水沸腾了再加些凉水多次沸腾后就煮透了。
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