蒸煮消化 的英文怎麼說

中文拼音 [zhēngzhǔxiāohuà]
蒸煮消化 英文
steam digestion
  • 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
  • 消 : 動詞1 （消失） disappear; vanish 2 （使消失; 消除） eliminate; dispel; remove 3 （度過; 消遣） pa...
  • 蒸煮 : cook; digest; boil down; stewing蒸煮處理 （木材） cooking; 蒸煮罐 cooker; 蒸煮鍋 digester; pulp m...
  • 消化 : digestion; digest
  1. 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。
  2. Process acquired and improved with the necessary modifications to optimize its work, reducing the specific consume of steam and energy, rationalizing the water consumption and ensuring a uniform cooking

    工藝進行了優化，減少了蒸汽消耗，合理控制水耗，確保漿料蒸煮的均勻一致
  3. 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
  4. 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。
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