1) deep frying oil
油炸油
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) 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。
4) 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。
5) 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
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：皂化溶解油、肥皂油和调水油
分子式：
CAS号：
性质：又称皂化溶解油、肥皂油和调水油。金属切削油的一类。一般是淡褐色至深褐以液体或半固体。由在矿物油中加入适量的皂类乳化剂（如钠皂、钾皂、松香钠皂、松香皂或环烷酸钠皂）和少量稳定剂（如乙醇或甲醇）而成。使用时与软水掺合成稳定的白色乳化液。作用以冷却为主，润滑为次。用于车制、锯断、钻孔、磨制等金属粗加工。
CAS号：
性质：又称皂化溶解油、肥皂油和调水油。金属切削油的一类。一般是淡褐色至深褐以液体或半固体。由在矿物油中加入适量的皂类乳化剂（如钠皂、钾皂、松香钠皂、松香皂或环烷酸钠皂）和少量稳定剂（如乙醇或甲醇）而成。使用时与软水掺合成稳定的白色乳化液。作用以冷却为主，润滑为次。用于车制、锯断、钻孔、磨制等金属粗加工。
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