蒸煮酸 的英文怎麼說

中文拼音 [zhēngzhǔsuān]
蒸煮酸 英文
cooking acid
  • 蒸 : Ⅰ動詞1. （蒸發） evaporate2. （利用水蒸氣的熱力使食物熟或熱） steam Ⅱ名詞[中醫] （將藥物隔水蒸熟） steaming
  • 煮 : 動詞（把食物等放在有水的鍋里燒） boil; cook; stew
  • 酸 : 酸構詞成分。
  • 蒸煮 : cook; digest; boil down; stewing蒸煮處理 （木材） cooking; 蒸煮罐 cooker; 蒸煮鍋 digester; pulp m...
  1. Prediction model of kraft pulping cooking end point

    硫酸鹽法制漿蒸煮終點預測模型
  2. Modified kraft pulping of birch with black liquor pretreatment

    黑液預處理樺木硫酸鹽蒸煮
  3. It exists the option of an alkaline or a neutral cooking to produce bleachable paper pulp, and of acid hydrolysis of the straw to produce furfural and fermentable pentoses to produce methanol

    在生產漂白漿的工藝條件是可以選擇的如堿法，中性蒸煮，而且利用酸法水解草類原料可以生產糠醛和發酵戊糖生產甲醇
  4. Sour salted vegetable is green, or soil yellow, the sour flavor is proper, open the stomach and match rice, it since is an food in normal times, takes charge of to season the good product in common use again, it is cold and explode to fry in spite of, be still the heat boil, the burn, steams to make, all having a distinctive flavor

    酸腌菜，或青碧，或土黃，味酸適口，開胃佐飯，既是平日一道菜肴，又是常用的當家調味佳品，不論是涼拌爆炒，還是熱煮煨燒蒸制，皆別有風味。
  5. 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。
  6. 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。
  7. 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。
  8. 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
  9. The protein in crude rice underwent no denaturation or gelatine because it never suffered from any hot and humid actions, which was a determinant factor of malt yellow rice wine features ( rich nitrogen amino acid )

    生大米中的蛋白質，因未受濕熱作用而變性或膠凝化，決定了免蒸煮麥曲黃酒氨基酸態氮豐富的產品營養特徵。
  10. New york ( reuters health ) - by relying more on steaming, boiling and stewing to cook foods and using acidic marinades on meat cooked with dry heat, people may be able to stay healthier, a new york city researcher suggests

    紐約市一位研究者建議，更多地採用蒸、煮和燉的方法來烹飪食物，以及用酸性物質浸泡一下準備用乾熱方法烹飪的肉類，對人體可能更健康。
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