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1)  A Good-luck Dumpling
大钱饺子
2)  dumpling [英]['dʌmplɪŋ]  [美]['dʌmplɪŋ]
饺子
1.
This paper expounded the technological problems and quality requirement of the fast frozen dumplings.
:在速冻饺子面制品改良剂M的基础上,就食盐、磷酸氢钠、柠檬酸、碳酸氢钠的最佳添加量、面团pH值、进冻时间等方面进行了研究,速冻饺子改良的工艺中影响速冻饺子品质因素显著性按大小顺序为:面制品改良剂M的添加量> 面团pH值>食盐的添加量>磷酸氢钠的添加量,速冻饺子品质最佳的工艺条件为:进冻时间3min、面制品改良剂M 1。
2.
This paper expounds the technological problems in and the quality requirement of the tailored flour for making Chinese traditional wheat flour food-small steamed and stuffed buns (fermented) and dumplings (unfermented).
主要阐述了我国传统面制食品———小笼包子 (发酵型 )和饺子 (非发酵型 )速冻工艺技术问题和原料面粉品质要求 ,通过大量实验数据探索速冻面制食品最佳工艺参数和速冻食品专用面粉的品质指标 ,以期在大生产中加以验证和应用 ,提高速冻食品品
3.
In the most northern districts of our country, the dumpling is the typical representative of the favorite festival and domestic foods, which is not only the delicious food in people s mind because of its distinctive flavor, but also has become the centre of the eating custom as a result of thousands of years development.
在我国北方的大部分地区,饺子是人们最为喜爱的节庆吉祥食品与家常食品的典型代表。
3)  dumpling flour
饺子粉
1.
In order to study on the effect of the sodium stearoyl-2-lactylate on the quality of dumpling flour and select the proper amount of its addition into dumpling flour,the farinograph parameter,extensograms,color and texture characteristics of fresh dumpling skin,rate of dry matter loss when cooking and the texture characteristics of cooked dumpling skin was analyzed.
为了研究硬脂酰乳酸钠对饺子粉品质的改良效果,筛选适宜的添加量。
2.
Gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer.
用快速粘度分析测定仪测试了不同地区产的6个饺子粉样品的糊化特性,同时分析了饺子粉的面筋含量等品质指标。
3.
Eight species of dumpling flour sold in supermarkets in Zhengzhou were used as materials to test their qualities and to study the relationship between physico-chemical properties of dumpling flour,dough rheological property and dumpling quality.
选用郑州市几大超市销售的8种饺子粉,进行面粉品质性状测定,探讨饺子粉理化性质、面团流变学特性与饺子品质的关系,通过回归分析,确定了影响饺子品质的关键指标,以这些指标对试验用8种饺子粉进行聚类分析,得出了各项指标的参数标准。
4)  dumpling quality
饺子品质
1.
Eight species of dumpling flour sold in supermarkets in Zhengzhou were used as materials to test their qualities and to study the relationship between physico-chemical properties of dumpling flour,dough rheological property and dumpling quality.
选用郑州市几大超市销售的8种饺子粉,进行面粉品质性状测定,探讨饺子粉理化性质、面团流变学特性与饺子品质的关系,通过回归分析,确定了影响饺子品质的关键指标,以这些指标对试验用8种饺子粉进行聚类分析,得出了各项指标的参数标准。
2.
The protein components,subunits and simulated expression amounts of eight sorts of common dumpling special flour were determined;the correlations among these items and dumpling quality indexes were studied.
本研究选用8种常用饺子粉为原料,测定了各样品的蛋白组分、亚基组成及模拟表达量,研究了蛋白组分等与饺子品质的相关性。
5)  dumpling machine
饺子机
1.
Design and dynamic simulation on measuring plunger mechanism of dumpling machine based on Pro/E technology
基于Pro/E技术的饺子机计量活塞机构的设计与动态仿真
2.
Concrete conditions in the reliability design of the dumpling machine was shown.
主要介绍饺子机可靠性设计方面的具体做法,然后用最大似然估计法对饺子机的寿命进行计算。
6)  meat pocket
肉馅饺子
补充资料:大钱
      清咸丰年间所铸造的劣质铜铁货币。清朝政府在镇压太平天国起义期间,铸钱的铜铅原料不足,作为贵金属的白银通货也奇缺,因此,为筹措军费,在发行官票宝钞纸币的同时,从1853年(咸丰三年)起开始铸造铜铁大钱。当时还曾试铸铅钱,随即停止。铸造铜铁大钱的面值愈大,铸造利益也就愈多。如铜大钱额面规定每枚等于制钱一千文,作为金属货币,其金属比价实际只等于制钱三十八文,强制增值九百六十二文,每枚可以使户部增加铸钱收入八百八十六文。当时官府文书中也不得不承认鼓铸铜大钱利厚,如当五十文、当百文者皆可以一本二利。铸造铁大钱,因其金属比价低,收入更多。
  
  铜大钱  1853年先后鼓铸当十、当五十、当百、当五百、当千大钱,接着又增铸当五大钱,并拟铸当二百、当三百、当四百大钱三种。当百以上者名"咸丰元宝",当五十以下者名"咸丰重宝"。各种铜大钱发行不久,因市面折算日贱,流通渐形壅滞。如当千大钱,只作七百、八百文或五百、六百文售用;当五百者作三百、四百文售用。清政府遂于1854年收回当五?俅笄倍佟⒌比佟⒌彼陌偃执笄餐蓖V4文辏V币话佟⒌蔽迨笄F浜缶┏鞘忻媪魍ǎ挥械笔⒌蔽辶街执笄S捎诖笄欢媳嶂担?1858年,当十铜大钱"几至折二折三",次年,一度竟至以十当一。1861年9月,大钱骤贵,但11月间,每枚当十铜大钱仍不过抵制钱三文。此后京城虽仍行使当十铜大钱,但每枚仅抵制钱二文而已。直至1890年(光绪十六年),当十大钱始行停铸。
  
  铁大钱  1854年初发行当一、当五、当十铁钱三种,流通时间较短。1859年8月间,因京城市面拒用,也就没有行市了。
  
  京外各省也将大钱视为无用之物。如1858年在云南省城,当十铜大钱不值一文用;福建省城铁钱一百文只当铜钱十文。
  
  据统计,从1853至1861年间,户部宝泉局和工部宝源局铸造的铜大钱折合银有四百五十多万两,铁钱局铸造的铁钱合银三百七十五万两,两项共计银约八百二十六万两。如果包括京外各省铸造的大钱,为数更多。清朝政府从滥铸大钱的通货发行中对人民群众实行搜括,以直接增加国库的收益。
  

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