cooking process 中文意思是什麼

cooking process 解釋
蒸煮法
  • cooking : adj. 烹調用的（水果、鍋、爐等）。n. 烹調（法）。
  • process : n 1 進行，經過；過程，歷程；作用。 2 處置，方法，步驟；加工處理，工藝程序，工序；製作法。3 【攝影...
  1. The alcohol would be vaporized during the cooking process, so it won ' t taste too beery

    雖然是用酒煮，但因為酒精在烹調過程中會被蒸發掉，不會有濃列啤酒味的！
  2. Maillard reaction is one of the main sources of dish flavors in cooking process

    在烹飪過程中，美拉德反應是菜肴風味產生的主要來源之一。
  3. Article 30 units that discharge sulphide - bearing gas in the process of refining petroleum, producing synthetic ammonia or coal gas, cooking fuel coal and smelting non - ferrous metal shall be equipped with desulphurizing installations or shall adopt other measures for desulphurization

    第三十條煉制石油、生產合成氨、煤氣和燃煤焦化、有色金屬冶煉過程中排放含有硫化物氣體的，應當配備脫硫裝置或者採取其他脫硫措施。
  4. Article 38 units that discharge sulphide - bearing gas in the process of refining petroleum, producing synthetic ammonia or coal gas, cooking fuel coal and smelting non - ferrous metal shall be equipped with desulphurizing installations or shall adopt other measures for desulphurization

    第三十八條煉制石油、生產合成氨、煤氣和燃煤焦化、有色金屬冶煉過程中排放含有硫化物氣體的，應當配備脫硫裝置或者採取其他脫硫措施。
  5. Failing to install desulphurizing installations or take other measures for desulphurization in accordance with relevant regulations of the state by enterprise that discharge sulphide - bearing gas in the process of refining petroleum, producing synthetic ammonia or coal gas, cooking fuel coal and smelting non - ferrous metal

    （二）排放含有硫化物氣體的石油煉制、合成氨生產、煤氣和燃煤焦化以及有色金屬冶煉的企業，不按照國家有關規定建設配套脫硫裝置或者未採取其他脫硫措施的。
  6. The hard coating surface consists of many hole shapes under microscope after the advanced technology of electrolytic hard coating surface process. these holes shapes are important to retain some oil in the surface while cooking. oil acts as lubricant and results in non - sticky

    經電解硬化表面處理后的表面用放大鏡可以看到有以下圖案所示形狀的洞孔，這些洞孔能夠在煮食時保留食油于鍋的表面，產生潤滑作用令煮食時不易粘底。
  7. The dishes should largely be prepared with low - fat cooking methods. boiling, steaming, stewing, baking and simmering are some of the better ways to process the food. avoid deep - frying ( e. g., sweet and sour pork, deep - fried crab claws and deep - fried chicken ) and dishes added with a lot of condiments ( e. g.,

    菜式應盡量以清淡為主，烹調方法以白灼、清蒸、燉、 ?和?為佳，避免油炸（如咕嚕肉、炸蟹鉗和炸子雞等）和添加大量調味料（如糖醋排骨、京醬炒牛柳）的菜式。
  8. Gongdelin dishes are characterized by : raw materials to the " three kind of mushrooms ", " six kind of fungus, " " fresh fruits and vegetables ", " class of deep processing of soybean products, " gongdelin makes food or makes production do not use ( chicken, duck, fish, meat, eggs, green onions, ginger and garlic, chives, 蕖 ), all depends on ingredients, the process of processing and cooking techniques, nutrition, create a reasonable delicious, exquisite form, the net - to confound truth delicacies

    功德林菜肴的特點是：原料以「三菇」 、 「六耳」 、 「新鮮果蔬」 、 「大豆類深加工製品」為主，製作中嚴格遵守不用「大五葷、小五葷」的規戒（大五葷：雞、鴨、魚、肉、蛋；小五葷：蔥、姜、蒜、韭、蕖） ，全憑配料、加工和烹制過程的技法，創出一道道營養合理，鮮香純正，造型精美，以假亂真的凈素佳肴。
  9. This paper combines model identification of batch cooking process with process monitoring. state - space model of batch process are identified directly from process data using subspace identification method, which are developed originally for identifying continuous processes

    將過程的模型辨識和質量監控結合起來，把連續過程建模中提出的子空間辨識方法應用到間歇蒸煮過程。
  10. 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
  11. 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
  12. The trait of the technology for cooking extrusion, the type and working process of various cooking extruder were expounded. and the producing techniques of processing cereal food by the technology of cooking extrusion were detailed

    闡述了蒸煮擠壓技術的特點、蒸煮擠壓的種類及工作過程，並較全面地介紹了應用蒸煮擠壓技術加工穀物食品的生產工藝。
  13. Some research on process modelling and simulations are carried out for quality control and monitoring in batch cooking process

    論文主要在建模理論上做了一些研究，並以間歇蒸煮過程為背景作了一些模擬研究。
  14. To get high quality pulp and save energy, quality control and process monitoring of batch cooking process are needed and so have enormous economic potential

    為達到保質、高產、節能的目的而進行的蒸煮過程質量控制和過程監控，蘊含很大的經濟潛力。
  15. Firstly, the batch cooking technology and reaction machanism in the cooking process are introduced. an overview on the history and latest achievements in modeling and control of batch cooking process are given. advantages and problems of quality control and monitoring for batch cooking process are discussed and research direction of this dissertation are pointed out

    主要內容包括： 1 、介紹了間歇制漿蒸煮過程工藝、反應機理，總結了間歇蒸煮過程建模和控制的發展歷史與研究現狀，簡要介紹了常用的建模方法和控制策略，分析了間歇蒸煮紙漿質量控制和過程監控存在的問題。
  16. State of moisture in rice kernel during cooking process by 1 h - nmr measurement

    農村電網改造中若干技術經濟問題的研究
  17. Poultry can be thawed as part of the cooking process as long as it reaches a safe internal temperature of 70 c

    禽肉在烹調過程中，只要內部溫度達到一安全的程度70c ，也可作為解凍的一部分。
  18. Avoid cooking food with a hard shell ( e. g. eggs ) or thick skin ( e. g. potatoes ) to prevent them from bursting during the cooking process

    避免烹煮有殼或厚皮的食物如雞蛋及馬鈴薯，以防中途皮殼爆裂。
  19. Dynamic model of cooking process is needed before quality control and process monitoring could be implemented

    在對蒸煮進行質量控制和過程監控時，往往需要建立描述紙漿質量以及生產過程的系統動態模型。
  20. It is proposed to capture multivariate dynamic behavior of process and quality measurements, both in time and batch - to - batch senses, from identified stochastic state - space model of the cooking process

    建模過程不是獨立的考慮單個批次，而是從連續批次這個整體上考慮辨識一個批間相關的隨機狀態空間模型，利用模型對蒸煮批次整體的運行情況進行質量控制和監控。
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