查询词典 cooking

The two—step sulfomethy lation and the reaction with HOCH〓SO〓Na in sulfite cooking were illustrated in this paper. The optimum technological conditions were determined on the basis of suitable amount of HCHO in sulfite pulping. The differences of delignification and paper properties of wheat straw were also studied in SFP—AQ and alkaline sulfite and AQ cooking .

对麦草粉的两步法磺甲基化反应以及与羟甲基磺酸钠的反应进行了研究，解释了甲醛在亚硫酸盐蒸煮中脱木素作用机理，从理论上确定了甲醛在SFP—AQ蒸煮中的适宜用量，并据此提出了合理的蒸煮工艺和最佳工艺条件。

Joanne has loved cooking since she was in high school in U.K. She later graduated from the University of British Columbia in Canada , majoring in Home Economics of Faculty of Family and Nutritional Science. She was a full-time home economist of Towngas Cooking Centre specializing in western cuisine and desserts, and a member of the Hong Kong Bakery and Confectionery Association.

中学时代留学英国，因一次实习的家政堂而爱上烹饪，其后毕业於加拿大英属哥伦比亚大学，主修"家政及营养科学系"的家政科，曾於煤气烹饪中心任职家政主任，教授西菜及甜品，深受学生爱戴。

Production of liquid PCB Solder Mask Photographic Ink, 300 of ink-resistant cooking, the blessing of the super-Alcohol-resistant plastic sheet and India ink, such as cooking by the National Science and Technology as a national Torch Program projects, state-level new products.

生产的PCB液态感光阻焊油墨、300型耐蒸煮复合油墨、超力福醇溶塑料耐蒸煮表印油墨等被国家科技部列为国家级火炬计划项目、国家级新产品。

In this class Dr. Lenis explains the basic concepts of how to create non-toxic meals (this type of cooking is sometimes called slow food or low temperature cooking) then goes to the kitchen where everyone gets a hand on experience of how to make delicious foods that are quick, easy, and healthy..

在這堂課中藍寧仕博士將會解釋有關於如何烹調出無毒素料理的基本觀念，這種料理有時被稱作「慢食」或「低溫烹調料理」，然後在廚房裡每一位參與者都能親身體驗如何完成快速簡單而又健康美味的一餐。

Shandong Bohi Oils and Fats Industry Co., Ltd. is mainly engaged in the production and processing of grain, oil, cottonseeds and other major agricultural products. Based on daily processing capacity of 2500 tons of soybean, 1500 tons of cotton seed and 1000 tons of refined cooking oil, we have set up another base in Qingdao Port, one of the biggest ports for transshipment of cereal in the north of China, with processing capacity of 6000 tons/day soybean and 1000 ton/day refined cooking oil. Backed up on abundant resources in the Yellow River Delta area, our cotton linter processing plant is under construction which has an expected annual output of 120,000 tons of pulp and 100,000 tons of viscose fibre.

山东渤海油脂工业有限公司主要从事粮、油、棉籽等大宗农产品的生产加工，在现有80万吨大豆加工、12万吨食用油加工能力的基础上，又在青岛建设了年加工大豆200万吨，年产精炼油18万吨型粮油加工基地；山东雅美纤维有限公司主要经营植物浆粕、粘胶纤维的生产加工，凭借黄河三角洲丰富的棉短绒资源，年产12万吨浆粕、10万吨粘胶纤维。

Mother, was a time in the warmth of your arms, bring your Trustee cooking beans and rice cooking and family will always enjoy the taste of non-general, seem to hear the whole species in the mountain to you, said:"species get melons melon, seed beans and you get beans!"

妈妈，曾几何时在你怀抱里的温暖，用你托人带来的大豆和糯米做菜煮饭，家里人总会品尝出非一般的味道，似乎听到在山地上下种的你，说道："种瓜得瓜、种豆得豆！"

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。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。