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1)  Crack [英][kræk]  [美][kræk]
爆腰
1.
Detection of crack in brown rice kernel using wavelet transform;
基于小波变换的稻米爆腰检测技术研究
2)  Fissuring ['fiʃəriŋ]
爆腰
1.
Setting of the Measuring Standard of Rice Kernel Fissuring;
稻米爆腰评价指标的确定
2.
Special emphasis is put on the fissuring of rice kernels during drying.
对稻谷干燥中的爆腰问题作了深入的分析 ,对影响稻谷品质的主要因素如干燥速率、缓苏时间和爆腰率的测定时间和方法进行了讨论。
3)  cracked [英][krækt]  [美][krækt]
爆腰
1.
Firstly,the basic character of the rice drying is detailedly shown in this article,and the present situation of the rice-cracked disciplinarian is systemically analyzed;put forward the measures to reduce the problem of the rice-cracked,finally the article summarizes up the prospect of the rice drying.
稻米爆腰是指稻米干燥或冷却后,颗粒中产生的可见裂纹,这会大大影响稻米产量和经济价值,对此国内外均有大量报道。
2.
This paper introduced the basic characters of the rice drying,and the present situation of the rice-cracked disciplinarian is systemic analyzed;put forward the measures to reduce the problem of the rice-cracked,finally summarizes up the prospect of the rice drying.
系统地分析了国内外对水稻爆腰规律的研究状况;提出了减少水稻爆腰问题的措施,并对今后水稻干燥的发展趋势进行了分析。
4)  fissure ratio
爆腰率
1.
Traditional drying of paddy rice has the disadvantages of great energy consumption,the low germination rate and high fissure ratio,applying the magnetic field into the drying process can lower the humidity and keep good quality of paddy rice fast and economically.
针对稻谷的传统干燥过程存在能量消耗大,发芽率低和爆腰率高等缺点,把磁场引入稻谷干燥过程中,能快速而经济地降低稻谷的水分并保持其良好品质。
5)  cracked rice
爆腰粒
1.
From field management to harvesting, drying, storaging and processing of rice, the reasons for creating cracked rice, the effects of cracked rice on the percentage of head rice and the taste of polished rice as well as the solvable countermeasures were analysed in order to raise the knowledges to the cracked rice.
从稻谷的田间管理到收割、干燥、储藏、加工等不同的环节 ,分析稻谷爆腰粒产生的原因 ,对精米加工整米率和食味的影响及解决的对策 ,以提高人们对爆腰的认识 ,并通过控制爆腰 ,满足人们对精米质量的要求 ,提高精米加工效
6)  paddy rice cracked-waist
稻谷爆腰
补充资料:爆腰花
爆腰花
爆腰花

【菜名】 爆腰花

【所属菜系】 鲁菜

【特点】 色泽美观,鲜香脆爽。

【原料】

鲜猪腰250克,水发木耳30克,青蒜10克,酱油15克,料酒15克,葱、姜各5克,高汤50克,水淀粉25克,香油2克,清油500(实耗约75克),盐、味精、醋各适量。

【制作过程】

(1)将腰子一破两半,片去腰臊,剞麦穗花刀,改为三角刀块,葱,姜切丝,青蒜洗净切段。(2)碗中放葱姜丝、酱油、料酒、盐、味精、醋、水淀粉、香油及高汤对成芡汁。(3)将腰花用开水焯去血水,捞出控净水。锅放油烧至八成热,将腰花爆炸,捞出控油。(4)锅留底油,倒入腰花,下入木耳、青蒜段翻炒,烹入汁芡速炒,待汁裹住腰花上时淋香油即可。

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