1) frying
[英][fraɪ] [美][fraɪ]
油炸
1.
1%),immersing time is 50 minutes,scalding 3 minutes at 100℃,the best drying condition was 40 minutes at 85℃,the best frying condition was 180℃ during 40s.
近年来,油炸马铃薯条受到广大消费者特别是青少年的青睐。
2.
Using Houttugnia Cordata Thunb as materials,the processing of Houttugnia Cordata Thunb fried food and it′s critical control point were studied by frying.
以鱼腥草为原料,采用食品油炸技术,研究了鱼腥草油炸休闲食品的生产工艺及其关键环节的控制。
2) fry
[英][fraɪ] [美][fraɪ]
油炸
1.
Study on the effecting factors on frying capsicum;
油炸辣椒品质影响因素的研究
2.
Study on relativities of quality changes between the oil in breaded aquatic food and palm oil used in frying process
水产裹涂食品中油脂与油炸过程中煎炸用油品质变化的相关性研究
3.
The processing of peanut such as roast and fry in the foreign countries were introduced,and peanut hulls was utilized.
介绍国外对花生的加工处理如烘烤和油炸,及对花生壳的利用。
3) fried
[fri:d]
油炸
1.
Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;
中式传统油炸面食中丙烯酰胺形成及影响因素研究
2.
Study on improvement of color of fried chicken
烧鸡油炸上色的工艺改进研究
3.
Processing technique of a snack food-fried silver carp,and its further details of favariate colour and flavour are discussed.
以低值淡水鱼类———鲢鱼为原料 ,探讨了醋酸处理、腌制、油炸、微波灭菌等工艺过程对油炸鲢鱼块方便食品的加工质量的影响 ,以期制作出一种口感优良、色泽优美的油炸方便食
4) deep-fry
[英]['di:p'fraɪ] [美]['dip'fraɪ]
油炸
1.
Through the single factor and multiple factors experiments,the effect of processing procedure including striping off the skin,lixiviating the fragrance,roasting or deep-frying,coating sugar and casing on the quality of leisure food of walnut kernel were studied.
通过单因素及多因素实验,探讨了核桃仁去皮、预煮浸味、烘烤或油炸、挂糖及包装等工序对核桃仁休闲食品质量的影响。
2.
The results show that the optimal condition of producing cho-peanut bean are as follow: deep-fry at 170℃ for 2.
通过正交试验法,分析了巧克力花生豆制备过程中,油炸的最佳条件及巧克力粉的最佳配比和最佳烘烤条件。
5) deep-frying
[英]['di:p'frai] [美]['dip'fraɪ]
油炸
1.
The dynamic relationship between deep-frying process and quality change of fried food was investigated.
本文主要研究了油炸过程中与油炸食品品质变化的动态关系。
2.
The polar components produced in oil during deep-frying were analyzed and their effects on the quality of the special fried food were discussed.
分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。
6) deep fry
油炸
1.
The result indicated that when raw material composition was potato mud 70%(the moisture was 80%),potato starch 4%,sticky rice starc h 8%,indica rice18%,and the moisture in dried material was 5%～8%,the temperature of deep frying was 240℃.
对马铃薯膨化食品的配料和生产工艺进行研究,结果表明,原料成分比为70%薯泥(水分含量为80%)、薯粉为4%、糯米粉为8%、粳米粉为18%,干燥后的坯料水分含量在5%～8%,油炸温度为240℃,所得产品呈黄色,膨化效果好且有干爽的马铃薯风味。
补充资料：油炸马铃薯片
油炸马铃薯片的工艺
.油炸马铃薯片的工艺流程为：马铃薯泥+玉米粉混合→调粉→糊化一调味→冷却→老化→切片→干燥→油炸→脱汕→包装→成品。油炸马铃薯片的基本配方是：鲜马铃薯泥75%，玉米淀粉15%，木薯粉3%，食盐1%，白糖5%，味精0.5%，辣椒粉0.5%，炸制油为棕榈油。操作技术要点如下。
.（1）调粉、糊化 以马铃薯泥作为半成品，加入玉米粉混合，按设计配方，分别称取各种原料，混合均匀制成湿面团后放入蒸锅内进行糊化处理，温度为58℃～65℃，时间为20min。
.（2）调味、搓棒 待蒸熟的面团冷却后，将已称量好的味精、花椒粉、辣椒粉、葱粉或鲜葱末分别倒入面团中进行调味，制成不同口味的湿坯，再进一步搓成直径2cm～4cm的面柱。调味操作也可在油炸脱油后进行。
.（3）冷却处理 将面柱装入塑料袋中，密封后放入冰箱冷藏室冷却，冷却条件为4℃～6℃，时间为5h～11h，具体处理时间应依据面团大小和冷却速度而定。
.（4）切片干燥 将充分老化的面柱切成1.5mm～2.0mai厚的薄片，放入干燥机内，在45℃～50℃温度下干燥4h～5h，使干坯内水分含量降至4%～9%范围内。
.（5）油炸 用棕榈油在180℃～190℃温度下油炸，即为成品。
以马铃薯为原料可加工生产2000多种产品，广泛用于食品、饲料、医药、化工、纺织、石油、铸造、造纸、涂料等工业中。马铃薯及马铃薯淀粉开发应用前景非常广阔。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条