烘烤

基本解释 (translations)

roast  ·  roasted  ·  roasts

词组短语

warm or dry by the fire · burning-off

与烘烤相关的网络例句 [注：此内容来源于网络，仅供参考]

Reported found in French Fries,cranberry,egg,Beef,coffee,black tea,hazelnutroast

据报导在油炸，酸果曼，煮熟的蛋，煮熟的牛肉，咖啡，红，烘烤的榛子，烘烤的花生

Reported found in French Fries,cranberry,egg,Beef,coffee,black tea,hazelnut roast

据报导在油炸，酸果曼，煮熟的蛋，煮熟的牛肉，咖啡，红茶，烘烤的榛子，烘烤的花生，煮熟的鸡

Overbake 烘烤过度 Applying more heat or energy than is required to fully cure the powder coating.

使用了比粉末涂料完全固化更多的价热和能量，过度烘烤容易使涂层变色、失光和机械性能变差。

PREBAKE CURE 预烘烤时机 Below items should be preformed with prebaking cure without devices before normal operation.

下列情况在正常产品烘烤前必须烘烤。

The results show: the new schedule was simple, easy-running, and the Quality of cured tobacco was improved: rates of orange tobacco, the first class tobacco higher than check by 3.38, 4.74percentage, average price is 01.53 yuan/kg higher. Meanwhile, total sugar, starch, nicotine, total nitrogen, protein and the difference between total sugar and reduce sugar is lower, and chemical composition is more balance than check.

结果表明：设置的烘烤工艺阶段简单，操作方便，烟叶烘烤后，比三阶段烘烤工艺烘烤的烟叶桔黄烟比例、上等烟比例、上中等烟比例分别增3.38、4.74、2.03个百分点，鲜干比增高0.03，均价提高0.53元/kg；总糖、淀粉、总氮、烟碱、烟碱氮、蛋白质的含量及总糖与还原糖的差值有所降低，烟叶化学成分更为协调。

The results showed that the low-temperature hot-blast baking was better. The optimal processing parameters of low-temperature hot-blast baking were 75℃ for 25 min in the oven, and the thickness of peanut loading 1-2 cm.

结果表明，低温热风烘烤法脱皮效果最好，其最佳工艺参数为：烘烤温度75℃，花生仁装载厚度1~2 cm，烘烤时间25 min。

The metabolism of protein and nitrate nitrogen in tobacco leaf during curing was studied by using the electric-heated flue-curing barn designed and made by Henan Agricultural University in which the temperature and moisture were controlled automatically.The results indicated that the content of protein decreased gradually while the content of amino acid increased with the proceeding of curing.And either of them had a rapid-changing stage in the middle of yellowing period and color-fixing period.The activity of proteinase reached the peak respectively after curing 24 hours and 60 hours.

对烘烤过程中烤烟烟叶蛋白质与硝酸盐代谢规律的研究表明，蛋白质含量随烘烤进程发展逐渐减少，氨基酸含量逐渐增加，且均在变黄中期和定色期有一个快速变化阶段；烤后烟叶中氨基酸和可溶性蛋白的含量与鲜叶中可溶性蛋白的含量呈高度正相关；蛋白酶活性在烘烤开始后24h有一个高峰。

It is a major issue of Chinese tobacco for developing the Barn which temperature and humidity can be auto-controlled. In order to determine the flue-curing schedule for this Barn, based on the flue-curing theory and results in the study on this barn, the flue-curing schedule for this Barn was programmed and trialed contrasted with the schedule for conventional barn.

自动化加热排湿烤烟房是近年来中国烟草发展的一个主题，为了探明该烤烟房配套的烘烤工艺，依据现有烘烤理论和自动化加热排湿烤烟房的研究结果，设置自动供热排湿热风循环烤房的烘烤工艺，以传统的三阶段烘烤工艺为对照进行了烘烤比较。

In order to resolve the curing technology of loose tobacco curing barn, and spreading it in most tobacco planting area, the series of research of curing capability, technology of loading and curing technology on loose tobacco curing barn were studied. We found out the curing technology of loose tobacco curing barn when adopting nature loading method, the loading density were 75-85kg/m3, and the thermometer were hanged at the bottom layer. This technology was on the base of its own characteristic, it also integrated the technology of the three stage curing technique, and it had the virtue of simplicity of operation, earthliness and understandability, better curing effects, and preferably spreading foreground.

为解决散叶烤房烘烤工艺难题，使其能在广大烟区快速推广，通过对该烤房烘烤性能、装炕技术和烘烤工艺的系列研究，提出了采用自然堆积法装烟，装烟密度75~85kg/m3，温度计挂在一层时的散叶烤房烘烤技术，该技术根据散叶烤房自身的特点并结合&三段式烘烤工艺&，操作简单，通俗易懂，易于被烟农掌握，烘烤效果较好，有较好的推广应用前景。

The authors determined glutenin protein,soluble in acid glutenin protein, surplus protein content in 21 species of wheat and indexes of rheological characteristics and made sedimentation and bread baking test. By using stepwise regression and path analysis methods,it was further proved that prediction of bread baking quality of wheat by Surplus protein content is more precise than that by sedimentaion and approximately equal to that by the score of flour. So the authors suggest that the direct selection of ...

本试验测定了21个小麦品种的几种蛋白含量以及流变学特性指标，作了沉淀试验和面包烘烤试验，借助于逐步回归分析和通径分析方法，进一步验证了用剩余蛋白含量预测小麦烘烤品质与评价值相当，比沉淀值准确的结论，并建议在小麦品质育种及面包烘烤品质分析中，加强对剩余蛋白含量的直接选择。

与烘烤相关的网络解释 [注：此内容来源于网络，仅供参考]

baked Alaska：烘烤冰淇淋

61.A Perfect Husband十全十美的丈夫 | 62.Baked Alaska烘烤冰淇淋 | 63.A Computer's Best Friend电脑的好友

bake：烘烤

我们可以按照各单词的不同部分对比记忆为:我(w)醒来(weak),吃(c)蛋糕(cake),他(t)拿着(take)东西,拄着棍子(l)在湖(lake)边,不是(b)在烘烤(bake),由于蛇(s)的缘故(sake),满天飞(f)骗子(fake),妈妈(m)在制造(make).

bake off：食品烘烤赛

bake 烘焙 | bake-off 食品烘烤赛 | bakelite 酚醛塑料

bake off：食品烘烤比赛

bake | 烘焙, 烤, 烧硬 | bake-off | 食品烘烤比赛 | bakeapple | 云莓干,云莓(植物云莓的浆果)

hard bake：硬性烘烤处理

Hardzonecracks熔接区裂纹 | hard-bake硬性烘烤处理 | Hard-drawnsteel硬拉钢

baked：烘烤

离它十几米开外的蛋糕店必胜客却一派平和气氛,来这里的大多是为了各式各样丰富的蛋糕,cheese分原味和烘烤的两种,烘烤(baked)比较入味,原味里加了巧克力有点甜,吃了几块蛋糕就有点佩服法国人吃甜品的劲道了,实在是甜的可以,

baker's：面包店,烘烤店

41. baker点心师,面包师 | 42. baker's 面包店,烘烤店 | 43. grocer's杂货店

bakeshop：烘烤业,西点面包店

"烘烤甜点","bakery sweet goods" | "烘烤业,西点面包店","bakeshop" | "烘烤板","bakestone"

baking quality：烘烤质量

baking powder 发酵粉,焙粉 | baking quality 烘烤质量 | baking quality test for wheat 小麦烘烤质量试验

bakestone：烘烤板

"烘烤业;西点面包店","bakery" | "烘烤板","bakestone" | "烘烤器皿","bakeware"