说明:双击或选中下面任意单词,将显示该词的音标、读音、翻译等;选中中文或多个词,将显示翻译。
您的位置:首页 -> 词典 -> 拌
1)  toss [英][tɔs]  [美][tɔs]
2)  Agitation [英][,ædʒɪ'teɪʃn]  [美]['ædʒə'teʃən]
搅拌
1.
Study of fluid mechanics in agitation fluidized-bed dryer;
流化床干燥器流体力学性能研究
2.
Problems Presented in Slurry Agitation;
矿浆搅中几个问题的论述
3)  agitate [英]['ædʒɪteɪt]  [美]['ædʒə'tet]
搅拌
1.
The design scheme of agitated MR brake is presented in this paper,with the brake prototype, the experimentation of measuring brake torque is carried out on specially designed testing machine and brake performance of the MR fluids brake is further summarized and compared with the common brake.
本文提出了搅型制动器模型的设计,通过试验确定了该制动器搅磁流变体时产生制动力矩的制动特性,并与常用的剪切型,磁流变体制动器作了比较。
4)  stirring [英]['stɜ:rɪŋ]  [美]['stɝɪŋ]
搅拌
1.
Effect of Electromagnetic Stirring on CuCr Alloy Prepared by Combustion Synthesis;
电磁搅对燃烧合成CuCr合金组织的影响
2.
EHect of Strong Mechanical Stirring on the Crystallization of Al-Cu10% Alloy;
强烈机械搅对Al-Cu10%合金结晶方式的影响
3.
The Effects of Stirring and Dispersant on Properties of Suspensive PVC Grains;
和分散剂对悬浮聚氯乙烯颗粒特性的影响
5)  chopping [英][tʃɔp]  [美][tʃɑp]
斩拌
1.
This paper briefly introduced the purpose and principle of chopping,summarized the effects of chopping on the characteristics and microstructure of sausages,and discussed the problems on optimizing chopping parameters.
本文简要介绍了斩乳化的目的和原理,阐述了斩条件对香肠品质和微结构的重要影响,讨论了我国乳化型香肠生产中斩的工艺参数优化问题。
2.
The related factors including recipe, emulsification,chopping,cooking and smoking are significantly influence the end products.
对于这类产品的配方,乳化斩,和烟熏蒸煮等步骤都会对最终产品产生影响。
3.
The effects of pH value and chopping time on the physical characteristics of beef surimi were studied and the optimal processing parameters were obtained.
主要研究pH值和斩时间对牛肉糜凝胶特性及颜色的影响 ,确定最佳的斩条件。
6)  stir [英][stɜ:(r)]  [美][stɝ]
搅拌
1.
Influences of the using amount of emulsifier and stirring condition on the particle size in heterogeneous polymerization system;
非均相聚合反应中乳化剂用量及搅状况对粒径大小的影响
2.
Research On Stirring Wind-heating System Applications;
式风力致热系统应用研究
3.
By metered the residence duration distribution of the liquid phase in two reactors in different feed flow with different kinds of blades,on the basis of application of the blades,to compare the stir effect of two kinds of blades.
通过测定精对苯二甲酸装置对二甲苯氧化反应器新旧两种搅桨在不同进料状态下的液相停留时间分布,并结合生产的实际应用,对两种搅桨的搅效果进行比较。
补充资料:白菜拌荷鲜

菜谱名称 减肥食疗方-白菜拌荷鲜

所属菜系 其它菜系

所属类型 健康菜谱

基本特点 具减肥的作用

基本材料 嫩白菜心500克,嫩藕400克,干红辣椒、香菜、生姜、盐、白醋、味精、白酱油、香油各适量

制作方法:

白菜心洗净只取嫩叶,切丝后放碗中加盐,腌5分钟。香菜洗净切段,干红辣椒去籽,用温水泡软,生姜去皮,均洗净切丝。嫩藕去泥,洗净,切段,再切成丝,放清水中泡去粉汁,入沸水中烫脆,捞出用冷水投凉,控干水分。碗中加精盐、白糖、味精、白酱油、香油对成调味清汁。将白菜丝挤去盐水,加入藕丝、香菜段、姜丝、辣椒丝,浇上调味汁,拌匀即可食用。

功效:具减肥的作用。

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