high cooking 中文意思是什麼
high cooking
解釋
慢蒸煮， 長時間蒸煮-
Shunde ' s people are really " great gastronomes ". they are good at cooking mediocre homely materials into high - class delicacies, and they know the true meaning of gastronomy
順德人的確「食不厭精」 ，善於把普普通通的家常材料，精工細作，炮製成妙不可言的美味佳肴，頗諳美食之道的真諦。 -
Place scallion strips, ginger strip, lard and cooking wine on top of the fish. steam on a high heat for 15 minutes, put the tench on a plate, remove the scallion and ginger, springkle with sesame oil
放砂鍋內加八角花椒鹽番茄醬清湯，燒至入味撈出，用鮮荷葉包好，蒸至軟爛取出，撒胡椒粉裝盤即成。 -
Heat oil in a wok over a high heat til 8 - fold hot, drop in the chicken slices, shredded ginger, and chilli powder, saut for a while, season with vinegar, cooking wine, salt and wild pepper powder, add soup - stock, cook till the soup is concentrated, drop in scallion sections, thicken
魷魚剞十字花刀，切成長方形的片，在70水中汆成筆筒形，放堿水中浸30分鐘撈出，漂去堿味，加調料濕澱粉入味後下8成熱油中汆熟撈出。 -
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。 -
Some game - birds are kept until they are high before cooking
有些獵獲的飛禽一直保存到開始變質才烹制 -
After the high temperature, cooking, block of wood deformation, splits, wrot, grit working procedure such as glorifying, drenching lacquer, the product are durable
經高溫，蒸煮處理，不變形，不開裂，刨光，砂光，淋漆等工序，產品經久耐用。 -
Recently, in suzhou city, jiangsu province, the high - tech zones, the women ' s organizations outside the area of foreign wives club gather together, learn and taste the production of " heads ", and " crabs speculation year " suzhou cuisine, as they study chinese cuisine cooking parade celebrating the way
近日，江蘇省蘇州市高新區婦聯組織區境外女士俱樂部的洋太太們歡聚在一起，學習製作並品嘗了「雞頭米」 、 「毛蟹炒年糕」等姑蘇美食，作為她們學習中國菜烹飪結業的慶祝方式。 -
Spreading oil evenly on pan or wok before cooking and stir - frying ingredients quickly on high heat can help reduce oil use
要減少烹調時所用的油份，下油時要注意把油份均勻地鋪在平底鍋或鑊面上，以及將材料用猛火快炒。 -
Organizers said that holding such an event is to strengthen trade and technological exchanges between the industry and the high cooking the selection and training of skilled personnel, the revitalization of cuisine
主辦方表示，舉辦這樣的賽事是為了加強行業之間的技術交流和烹飪行業高技能人才的選拔培養，振興豫菜。 -
In addition, this kind of toxin cannot be eliminated by cooking at high temperature. what is the effect of ciguatera on the human body ? symptoms of poisoning include
當人們吃下帶雪卡毒素的大魚，便會引致雪卡毒中毒。 -
Arawana blending oil is composed of extracted vegetableseed oil, aromatic groundnut oil and sesame oil according to certain proportation, it is a kind of cooking oil with rich nutrition, and contains more nutrition than single oil, at the same time it possesses the sanitation and high quality of salad oil and special aroma of groundnut oil and sesame oil
「金魚」調和油以精煉菜籽油濃香花生油和芝麻油按適當的比例調制而成，是一種具有豐富營養價值的食用油，它比單一油種含有更多更豐富的營養成份，同時還具有色拉油的衛生高品質和花生油芝麻油的特殊香味。 -
High speed cooking mixer is one of necessary equipments for processing plastic, which is used for mixing pvc, polyethylene, polypropylene, grain painting, desiccation of moisture absorption colophony product, desulfurization of reclaimed rubber, asbestos product, electrical carbon, amino powder, flame retardant, dope, pharmacy, coal and daily chemical products and so forth
高速熱煉混合機是塑料加工中必不可少的設備之一，它主要用於聚氯乙烯等各種樹脂與其它物料均勻混合，聚乙烯、聚丙烯、粒料著色，吸濕性樹脂製品乾燥和再生橡膠脫硫，石棉製品、電碳行業、氨基粉、滅火劑，塗料、制藥、煤粉的混合加工，日用化工等各種物料的混合。 -
General technical requirements of high grade cooking oil
高級烹調油通用技術條件 -
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。 -
Chinese cooking division, chinese style pasta division, secretarial, marketing, computer systems operatives, high - tech computer information, and e - commerce
中式烹調師、中式面點師、秘書、營銷、計算機系統操作工、計算機信息高新技術、電子商務。 -
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 -
Reality needs such a product, it contains a high dietary fiber content, reaching general vegetables, fruit of over 20 times ; their basic no calories, need not worry about eating more obesity ; at the same time, both for staple foods, such as rice free to join in, or do bao zi, 蔥 油餅, india parabolic cake medium can add, let alone in the cold, cooking, 煲湯, pot, how many changes can be delicious, tempting delicacies, people did not worry about eating
現實需要這樣一種產品，它含有極高的膳食纖維含量，達到一般蔬菜、水果的20倍以上；本身基本無熱量，不用擔心吃多了發胖；同時，既能用於主食中，像隨意加入米飯中，或做包子、蔥油餅、印度拋餅中等都能添加，更不用說在涼拌、炒菜、煲湯、火鍋中，可變化出多少美味誘人的佳肴，讓人吃了沒有后顧之憂。 -
Increase intake of foods high in soluble fiber such as vegetables, fruits, and beans. adopt low - fat cooking methods such as steaming, braising, broiling, baking, micro - waving food, or use a non - stick pan
採用低油量的烹調方法，包括蒸、燉、 ? 、 ? 、 ? 、白灼，煮等或用易潔鑊煮食。 -
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。
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