蒸煮度 的英文怎麼說
中文拼音 [zhēngzhǔdù]
蒸煮度
英文
cooking degree-
Series of guowei dry - method composite machines as new product are explored with our many years ' experience, the requirement of the users. the first metal of this machine is adopted with : photo - ecectricity auto. tracking " correcting deviation equipment, magnetic powder tension control. pneumatic back pressure shifting blade, oven temperature controlled qutomatically, big roll with oil heating, coating composite pneumatic control as well as double frequency governor etc. it will make the machine with fast speed, lower voice, low polluted by air, shout consumptionfor energy, stable working etc. especially suitable for al - foil with smooth surface and no enough firming, glass paper, polyester ect. the composite material with hard strength, fireproof, anti - ventilation, anti - fatty, frozen, dudrable steam etc character. it is widely used in food, pharmacy, as well as daily articles to package
「國偉」 、系列乾式復合機，是我廠根據多年的復合機製造經驗及結合客戶需求，開發的新產品，該機第一基材採用了「光電自動跟蹤」糾偏放卷裝置，磁粉張力控制、氣動背壓移動式刮刀、烘箱溫度分段自動控制、大輥筒導熱油加熱、上膠復合氣動控制及雙變頻調速技術，使該機具有復合速度快、噪聲低、空氣污染小、能耗低、運行平穩等特點，適宜於表面光滑的鋁箔玻璃紙聚酰胺等與聚乙烯、聚丙烯等薄膜的復合，復合薄膜具有強度高、防水、防透氣、防油脂、可冷凍、蒸煮等優點，廣泛應用冷凍食品、乾燥食品、醫藥品及日用品的包裝。However, the processing quality and food quality of hybrid rice is not good due to high amylose content and hardness, low gel viscosity and bad mouthfeel etc. these problems were improved through regular breeding methods but it was only slightly. the main aim of this study was to modify rice starch quality by molecular biology methods
然而，在雜交稻中許多品種存在品質不優的問題，尤其是直鏈澱粉含量太高，其蒸煮品質上表現為粘性小，硬度大，口感不好等問題，採用常規育種的方法雖然取得了一些進展，但進程太慢，效果不理想。Fish meal adopts modern processing technology, chose the high - quality oceanfishes, then cooking pressing drying crush etc. so it refined and becoming. every quality index reaches or exceeds the special fishmeal standard that stipulated by the nation. the fishmeal have characteristics with quality to be steady and reliable, fresh degree good, strong fragrant smell, the content of protein is high, easy to resolve, easy to digest, easy to be absorbed
魚粉是採用現代加工技術，將優質海魚經過蒸煮、壓榨、烘乾、粉碎等程序精製而成，各項質量指標均達到或超過國家標準規定的特級魚粉指標，該魚粉具有質量穩定可靠、新鮮度好、魚粉香味濃郁、蛋白質含量高、易分解、易消化、易吸收的特點。800 commonly used in the high guesthouses, restaurants a high - intensity daily xici, mechanical strength high, thermal stability performance is good, leaded cadmium smelt a low - volume, unique high - intensity, naisuanjian, unleaded drugs, and yi washing performance test kitchen operations inverted wave collisions, not damaged, more suitable for mechanical washing, high - temperature steam sterilization, sustained high temperature ovens and microwave heating, and other modern lifestyle
目前國外普遍使用於高級賓館飯店的一種高強度日用細瓷，機械強度高熱穩定性能好含鉛鎘熔出量低，還具有獨特的強度高耐酸堿無鉛毒易洗滌的性能，經得起廚房作業的顛波碰撞，不易損壞，更適宜於機械洗滌高溫蒸煮消毒電烤箱持續高溫和微波加熱等現代生活方式。Rice. determination of viscoelastic properties at various stages of cooking. method using a viscolelastograph
大米.蒸煮不同階段粘彈性能的測定.粘彈度自動記錄儀測試法The effects of technical operations such as grains mixing before pit entry, husk mixing, steaming, water proportioning and cooling etc. on the acidity of distilled grains were investigated
摘要研究了入窖前拌糧、拌稻殼、蒸煮、打量水、攤涼等工藝操作對糟醅酸度變化的影響。The results showed that grains mixing and steaming had evident effects on the acidity of distilled grains, then water proportioning had less effects on it, and other operations had only slight effects
結果表明，拌糧和蒸煮對糟醅的酸度變化影響最明顯，其次是打量水，其他操作對降酸影響不明顯。They have characteristics of good - looking, high brightness, novel design and glaze softness. the cadmium lead content is much lower than international standard. for hardness and standing high temperature, it can be washed by machine in any hotel or family
產品具有白度高光潔度好釉面柔和，適宜賓館和家庭使用機械強度高，適宜於機械洗滌熱穩定性能好，適宜於高溫蒸煮消毒含鉛鎘溶出量低於國際標準等特點。To explore why the ratio of collectable wort extract is higher than that of non - extruded, the influences of all parameters of rice extrusion system ( barrel temperature, material moisture, screw speed ) on resistant starch content of extuded rice were studied by using second - order quadratic orthogonal rotating combination design method
摘要為探索擠壓蒸煮大米啤酒輔料麥汁浸出物收得率高於傳統不擠壓蒸煮啤酒輔料收得率的原因，用二次正交旋轉組合試驗法設計安排試驗，研究了大米擠壓蒸煮系統諸參數（套筒溫度、物料含水量、螺桿轉速）對大米抗性澱粉含量的影響規律。The xiangjun bamboo floor without mote and tongue - and - groove, whose raw materials are selectfrom the high quality bamboo from taojiang and anhua which have five to eight life. through the science craft management, introduced the advanced bamboo floor specialized production equipment, the process through open the piece, steam and boil, carbonize, desiccate, take shape, coat with lacquer and so on several ten processings, the product has the characteristic of the high density, good elasticity anti - burnt, wear - resisting ; which does not crack and distort and so on the characteristic, maintained the bamboo clear and bright li outward appearance texture, the sense of reality exquisite is gentle, warm in winter and cool in summer, which is accepted deeply and high praised by domestic and foreign customers
牌無塵企口竹地板，精選安化桃江的年生優質竹材為原料，經科學的工藝管理，引進先進的竹地板專業生產設備，經過開片蒸煮碳化烘乾成型上漆等數十道工序加工而成，產品具有密度高彈性好阻燃耐磨不開裂不變形等特點，保持了竹材清晰亮麗的外觀紋理，質感細膩柔和冬暖夏涼，深受國內外客戶的認可和好評。The xiangjun bamboo floor without mote and tongue - and - groove, whose raw materials are selectfrom the high quality bamboo from taojiang and anhua which have five to eight life. through the science craft management, introduced the advanced bamboo floor specialized production equipment, the process through open the piece, steam and boil, carbonize, desiccate, take shape, coat with lacquer and so on several 20 processings, the product has the characteristic of the high density, good elasticity anti - burnt, wear - resisting ; which does not crack and distort and so on the characteristic, maintained the bamboo clear and bright li outward appearance texture, the sense of reality exquisite is gentle, warm in winter and cool in summer, which is accepted deeply and high praised by domestic and foreign customers
牌無塵企口竹地板，精選安化桃江的年生優質竹材為原料，經科學的工藝管理，引進先進的竹地板專業生產設備，經過開片蒸煮碳化烘乾成型上漆等到二十多道工序加工而成，產品具有密度高彈性好阻燃耐磨不開裂不變形等特點，保持了竹材清晰亮麗的外觀紋理，質感細膩柔和冬暖夏涼，深受國內外客戶的認可和好評。Study on the mathematical model of effective alkali concentration during the bamboo sulfate batch cooking process
竹子硫酸鹽法間歇蒸煮過程有效堿濃度數學模型研究Several factors which influence the production of douchi fibrinolytic enzyme were analyzed, including amount of soaking water, soaking time, crash degree of soybean, carbon source, ionic strength and cooking time
分析了影響豆豉纖溶酶產量的諸多因素，包括大豆浸泡水量、時間、大豆破碎程度、碳源、離子強度、蒸煮時間等。22 varieties that breed in different ages and foreign good quality varieties were used to do varietal comparative trial of randomized blocks and to analysice 11 cooking and eating quality properties and taste value of used rice varieties
選用22個品種，進行了隨機區組的品種比較試驗，並分析了供試品種的11項蒸煮食味品質特性及味度值。This system is used for a quick delignification of several kind of raw material, obtaining high quality pulp. this cooking is done under characteristic pressure and temperature conditions
這是一個能適用於多種原料的快速脫木素，得到高得率漿的蒸煮方法.蒸煮是在特定的壓力和溫度條件下進行的蒸煮Abstract : because of the characteristics of straws, the reinforced preparation and displacement cooking for deep delignification caused a better result in yield, strength, colour, and consumptions. the drainage of cooking can be recovered or comprehensively utilized, so a new idea of straw pulping with high quality and low consumptions has been established
文摘:從禾草原料的特性出發，採用強化備料，置換蒸煮，對草漿進行深度脫除木素，可以提高成漿的得率、強度和原漿的白度.對排出物進行堿回收和綜合利用，節能降耗顯著，為生產高質量、低消耗的草漿開拓了新的途徑The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large
結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。Milk flavor small bread is similar to knife cut steamed bun ; knife cut steamed bun is made by steaming, while milk flavor small bread is made by baking, can make the quality guarantee period of the products get maximum extension
乳香小麵包形似刀切小饅頭，刀切小饅頭是用蒸煮而成，而乳香小麵包是經焙烤而成，能使製品的保質期得到最大程度的延長。Machines in this series are suitable for reel - shape materials such as bopp, pet, cpp, aluminum foil, and paper, 2 - layer repetitious laminating, high strength production, producing high - quality compound materials with high freshness preserving, and boiling steaming resistance
該機適用於bopp pet cpp鋁箔紙張等捲筒狀材料，兩層多次復合，生產高強度，高保鮮耐蒸煮等高品質的復合材料。Textiles. tests for colour fastness. part e10 : colour fastness to decatizing
紡織品.色牢度試驗.第e10部分:耐蒸煮色牢度分享友人