预煮

Blanching time and concentration of citric acid in blanching water considerably influenced the yield of canned mushrooms.

蘑菇的预煮时间与预煮液中的柠檬酸浓度对罐藏蘑菇的得率也有较显著的影响。

First, this research developed a set of simple and effective technologies for preparative extraction and separation of flavonoid and phloridzin from Lithocarpus polystachyus, which includes:(1) Microwave-assisted extraction of flavonoid f...

本研究首先研发出一套简单、有效的制备性提取分离多穗柯黄酮类及其根皮苷工艺，这套工艺包括：(1)微波辅助氢氧化钙水溶液提取多穗柯黄酮，最佳工艺条件为用1.2 %氢氧化钙水溶液为提取液，料液比1：12，预煮时间5min，微波功率800W处理25min。

First, this research developed a set of simple and effective technologies for preparative extraction and separation of flavonoid and phloridzin from Lithocarpus polystachyus, which includes:(1) Microwave-assisted extraction of flavonoid from tender leaves of Lithocarpus polystachyus Rehd. The extraction conditions are as the follows, 1.2 % of Ca2 water solution, solid-liquid ratio of 1:12, pre-boiling for 5 min, 800 W of microwave treating for 25 min.

本研究首先研发出一套简单、有效的制备性提取分离多穗柯黄酮类及其根皮苷工艺，这套工艺包括：(1)微波辅助氢氧化钙水溶液提取多穗柯黄酮，最佳工艺条件为用1.2 %氢氧化钙水溶液为提取液，料液比1：12，预煮时间5min，微波功率800W处理25min。

By orthogonal experimental design method, the optimized degumming parameters have been confirmed: preacid processing, the concentration of sulfuric acid 2 g/L, treatment time 120 min, treatment temperature 60℃, bath ratio 1:15; alkali treatment, the alkaline concentration of one-pot 7.5 g/L, that of two-pot 9 g/L, treatment time of one-pot 3.5h, that of two-pot 2h, treatment temperature 100℃, bath ratio 1:20, each concentration of the Sodium Silicate, carbamide, and JFC 2%.

预酸处理，硫酸溶液质量浓度2 g/L，处理时间120 min，处理温度60℃，浴比1：15；碱处理，一煮碱溶液质量浓度7.5 g/L，二煮碱溶液质量浓度9 g/L，一煮处理时间3.5 h，二煮处理时间2 h，处理温度100℃，浴比1：20，其中一煮与二煮中添加2%的硅酸钠、尿素和JFC。

Pre cooked at 100℃, chicken wing s and feet were submerged in puckling solution for Sichaun Paocai at 25℃～30℃ for 8～10 days, and a new type of pickled food was prepared, which was characterized by a unique appetizing flavour combining deliciousness, sourness and crispness.

对鸡翅、鸡爪等动物性泡菜软包装食品加工工艺研究表明，鸡翅、鸡爪经100℃预煮去生后，在25℃～30℃四川泡菜液中泡制8～10天，泡制终点酸度为3.5～4.0，真空软包装后，100℃杀菌8～10min，得到鲜、香、酸、脆的新型泡菜，在常温下保质期达6个月。

A PET/AL/PP packed retort porch bovine runnet was developed by pretreatment,precooking,frying,soaking,vacuum packaging and sterilization.

以牛百叶为原料，以PET/AL/PP复合蒸煮袋作包装材料，经原料处理、预煮、油炸、浸汤、真空封口、杀菌等工序，制得牛百叶软罐头。

A precooked meal is hard to change, and so are traditional software applications.

预煮的饭菜是很难更改的，而传统的软件应用也是如此。

Whereas the old chunk of software resembles a precooked meal that just has to be popped into the oven, the new architecture is more like a restaurant.

鉴于传统的软件很像必须回炉加热的预煮饭菜，这种新的架构更像是一家餐厅。

Texture profile analysis of precooked and microwave reheated sausages

表 5。香肠预煮与微波再加热后之质地剖面分析试验

Color measurement showed that 500ppm green tea extract did not change the color of precooked chicken, but 500ppm black tea extract made precooked chicken darker.

经颜色分析后，发现500ppm绿茶萃出物，并不影响到预煮鸡肉的外观颜色，而500ppm的红茶萃出物，则明显使鸡肉颜色变暗。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。