查询词典 cooking utensils

The impact of critical technology parameters which were cooking temperature?cheddar pH and stretching temperature on full fat Mozzarella cheese textural properties(TPA Hardness?TPA Cohesiveness?TPA Springness)and functional properties(Meltability?Free oil)was studied in this peaper by using currency three factors quadratic rotation design. It came to the conclusions that TPA Hard and Free Oil were increased properly with cooking temperature increased,the formation of free oil was increased with stretching t...

采用三因素二次通用旋转组合设计，研究热缩温度、堆酿pH、拉伸温度等关键工艺参数对全脂Mozzarella干酪的质构特性和功能特性的影响规律，结果表明提高热缩温度可增加干酪硬度及干酪的油脂析出性；提高拉伸温度也可增加干酪的油脂析出性；堆酿pH对干酪的弹性有较大影响，随着堆酿pH的降低，干酪的弹性增大，并与热烫拉伸温度之间有交互作用，即低的堆酿pH和高的拉伸温度时干酪的弹性大。

Recipes and general information about types and cooking of fish and shellfish from The Boston Cooking-School Cook Book, 1918, by Fannie Merritt Farmer.

食谱和一般信息的种类及烹调的鱼类和贝壳类，从波士顿烹饪学校烹调书， 1918年，由房梅里农民。

After cooking, ketones increase, 3-penten-2-one, 1-penten-3-one and 2-nonanone contributed the good flavor. At the same time, cooking reduced the acids and ringed compounds, which was benifical for the flavor. Although the content of aldehydes didn't change significantly, but the contents of some aldehydes, such as benzaldenyde, heptanal, nonyl aldenhyde lilac aldehyde and 4Z-heptenal, which contributed good flavor to the cooked oyster, increased.Maillard reaction was used to improve the flavor of the flavor product from oyster.

对于生牡蛎，烃类以及1-辛烯-3-醇、4-壬烯醛、2-辛醛等会对风味产生较大的影响；在煮制后的牡蛎中，酮类的数量增加，并大多贡献出美好的风味，其中3-戊烯-2-酮、1-戊烯-3-酮、2-壬酮对煮制牡蛎的风味具有好的作用：煮制会使酸类和带有不良风味的环状化合物的数量减少；醛类的数量和含量在煮制前后虽然没有太大的改变，但是苯甲醛、庚醛、壬醛、丁香醛、4-Z庚烯醛等可以产生良好风味的物质含量增加，贡献了煮制后牡蛎的美好风味。

Cooking casserole Tianmuhu head, use the natural water Tianmuhu head for raising a large bighead raw, pure natural water Tianmuhu soup base, coupled with unique cooking processing by the picturesque scenery of the day as head Green Lake is not only the surrounding mountain vegetation filters the water, and lake bottom is sandy rather than silt, this unique natural environment created Tianmuhu water clear and sweet, Qian Chen did not dye, so the growth of fish which have absolutely no off-flavor.

烹制天目湖砂锅鱼头，选用天目湖水体中天然生养的大花鲢鱼头作原料，纯天然天目湖水为汤基，加上特有的烹调工艺加工而成，由于山青水秀的天目湖不仅周围山体绿色植被过滤了湖水，而且湖底为沙质而非淤泥，这一独特的自然环境造就了天目湖水清澈甘甜，纤尘不染，故其中生长的鱼类也绝没有土腥味。

Pectose exists in the fleshy pulp of unripe fruit; during the process of ripening it changes to pectin; by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.

重合果胶存在于未成熟果子的肉浆中，在成熟过程中它变成胶质，在烹饪时胶质变成重合果胶酸。长时间烹饪时变成果胶酸。

There are many that will argue that cooking healthy food costs more than cooking the prepackaged foods that pack on the calories and additives.

有许多将争辩说，烹饪健康食品的价格超过烹饪的预制食品，包装上的热量和添加剂。

Now also useful for microwave cooking,(but before the bulk of the cooking chamber office to play a small hole, supermarkets have to buy hole puncher).

现在也用于微波煮食用，（但之前的大部分烹饪室办公室发挥了一个小洞，超市购买打孔器）。

The results of wheelchair skew angle and position shown the cooking position of wheelchair user is different from that of normal people. The skew angle between wheelchair and bench in both preparing and cooking areas are less then 20 degrees.

受测者於面对一字型厨台工作时椅与瓦斯的夹角，多是小於二十；因为实验台之下方为空心，已避免对椅移动造成的阻碍，此结果应与瓦斯的工作性质有关。

Stir-fry's Law: the affirmation of the regular cooking wife, cooking good food is definitely her husband.

炒菜定律：经常炒菜的肯定是妻子，炒菜好吃的肯定是丈夫。

The study concerns about the measurement of lignin in sulfite cooking liquor with visible light,and the predicting of pulp Kappa number is achieved by the measurement of dissolved lignin in sulphite cooking liquor.

本研究是用可见光分光光谱技术在线测量酸法制浆过程蒸煮液中木素的浓度，通过蒸煮液中溶出的木素含量去推算纸浆中木素含量和纸浆的卡伯值。

These rules reflect some inherent feature of self and nonself, and they are the basic detection criterion of GECISM.

这些规则反映了"自我"和"非我"的内在特征，是GECISM进行"非我"检测的判据。

Until today, the media from China and the outside world still uses the term "Post 89". Regardless to whether it is for commercial gimmick or convenience, everybody still remember "Post 89", a term which carries a strong Cantonese accent.

时至今日，国内外艺术媒体还是在沿用&后八九&这个称谓，不管当初是为了商业噱头还是容易上口好记，反正大家现在是记住了&后八九&这个广东口音很重的词。