cooking starch 中文意思是什麼
cooking starch
解釋
團粉-
The cooking of foods markedly aids digestion of starch by breaking down the solubilizing the starch granules.
煮熟的飼料使澱粉顆粒破裂和溶解，大大有利於消化。 -
The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat
生澱粉的物理性質，決定了免蒸煮麥曲黃酒釀造前酵水解偏緩，酵母菌發酵產酒精和熱量偏低的發酵特徵。 -
Reduce the amount of oil used by making corn starch sauce for the dishes and by cooking with non - sticky pans
為?菜烹調芡汁和用易潔鑊煮食都可減少用油份量。 -
Cooking alcoholic beverages : alcoholic beverages utilizing liquor made from cereals or other starch - containingplants added with ethyl alcohol after saccharification as a base, or utilizing brewed alcoholic beverages, distilled spirits or ethyl alcohol directly as a base ; with a salt content of more than 0. 5 % of the total volume, and with or without other flavors
五）料理酒?以?類或其他含澱粉之植物性原料經糖化后加入酒精製得產品為基酒；或直接以釀造酒、蒸餾酒、酒精為基酒?加入百分之零點五以上之鹽，添加或不添加其他調味料，調制而成供烹調用之酒。 -
The research results indicate that the resistant starch of extruded rice adjunct was 0. 27 % and 6. 17 % less than that of tradition cooking method and raw grain rice respectively
研究結果表明，擠壓蒸煮大米啤酒輔料比傳統工藝中抗性澱粉含量減少約0 . 27 % ，比原料中抗性澱粉含量減少6 . 17 % 。 -
Marinade ： 2 tsps light soya sauce, 1 tsp cooking wine, 1 tsp sugar, 1 tsp corn starch, some pepper, some sesame seeds oil
腌料：生抽2茶匙、廚酒1茶匙、糖1茶匙、粟粉1茶匙、胡椒粉少許、麻油少許。 -
" gift endure " personality and principle : " starch boil " is a soul on the hunan hengyang chefs hengyang cultural transmission ratio to 70 %, the national restaurant museum occupy the kitchen, a unified army hunan ' s leading position on the situation in hunan, xiang yun, hunan custom rural support for cultural taste of continuous adjustment and mining farm women, motives, drawing cooking mentality and cooking skills, techniques, rendering the " gift endure " across all over, let vegetables cool xiang value " dump " foreigners
「小炒熬」的個性與原理： 「小炒熬」之所以成為湘菜中的靈魂依賴衡陽大廚傳承衡陽文化以70 %的比率，占據全國各湘菜館廚房，形成一統湘菜大軍的領導地位，靠的是以湘情、湘韻、湘俗、鄉味文化作支撐不斷調整和挖掘農家婦女，用心、用情的烹調心態及烹飪技巧、技法，從而使「小炒熬」香飄五湖四海，讓湘衡菜酷「倒」了老外。
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