The implementation of current national standards and industry-standard of Chaozhou Crisp Dried Meat Floss was investigated and then the technical approach for Chaozhou fried meat fibre production was proposed and analyzed to determine the technical indicators for its local standard.
通过对潮式酥肉松地方标准项目研制的市场前景分析,了解潮式酥肉松的工艺、配方及产品特色,研究潮式酥肉松现行国家标准及行业标准的执行情况,提出项目研制的技术方案,对项目技术内容进行分析,确定了潮式酥肉松地方标准的技术指标,总结了项目的关键技术及创新点,以期规范潮式酥肉松生产企业,促进企业产品质量提高,提高潮式酥肉松生产企业的市场竞争力,保护消费者利益,并结合潮式酥肉松地方标准执行中存在的问题作了探讨。
The burning behavior of 100 mm × 100 mm × 10 mm solid ghee at different temperature was studied with a cone calorimeter.
使用锥形量热仪研究100mm×100 mm×10mm的固体酥油在不同温度下的燃烧反应,采用化学动力学法拟合了酥油燃烧过程中质量损失率与时间的单方程模型。
The analysis of aroma components in ghee from XIZANG was carried out by gas chromatography/ mass spectrometry.
采用气相色谱-质谱联用技术对西藏酥油中挥发性香气成分进行分离、鉴定。
The paper has carried out the native ghee purification and its comprehensive utilization research completely.
本文深入开展了土制酥油的精制及综合利用研究,充分利用土制酥油中蛋白、香气物质,建立了一套完整的新的生产工艺,避免了传统工艺产生的废弃物如蛋白等对环境的污染。
Prepation of Shortening Based on Palm Oils and Its Application in Baking Pastries
棕榈油基起酥油的研制及在桃酥焙烤中的应用
The Analysis on Nutritional Components of Tibet Butter and Developing a Ready to Drink of Tibit Butter with Walnut Flavor;
西藏酥油营养成分分析及核桃风味速溶酥油茶产品开发
Studies on the Microencapsulation of Tibet Butter and the Products' Qualities
西藏酥油微胶囊化及其制品品质研究
Improving Sandiness of Beef Tallow-based Shortening by Chemical Interesterification;
酯交换法改善牛油基起酥油起砂的研究
Cause Analysis of Sandiness in Beef Tallow-Based Shortening(Ⅰ)--Composition and Crystal Type
牛油基起酥油起砂原因分析(Ⅰ)——组成、晶型
Studies on the Preparation and Microstructure as Well as Property of Microencapsulated Xizang Ghee;
微胶囊化西藏酥油的制备、微结构及其性质研究
Plural Orientation of Chinese Folk Dance Creation Revealed in "Fragrance of Flaky Oil";
从《酥油飘香》看中国民间舞蹈创作多元化走向
Fatty acid composition of yak coarse butter and its effects on mouse blood lipid profile
牦牛酥油脂肪酸组成及其对小鼠血脂的影响
The Study of Zero-trans Fatty Acid Margarine/Shortening Beased on Soybean Oil;
以大豆油为原料制备零反式脂肪酸人造奶油/起酥油的研究
A clarified, semifluid butter used especially in Indian cooking.
印度酥油一种清澈半流质的黄油，主要用于印度食品的烹调
hollow piece of pastry (filled with cream,jam,etc)
（有奶油、果酱等馅的）酥皮点心
souffle-like omelet made by beating and adding the whites separately.
象油酥角的煎蛋，只用搅打的蛋清做成。
Prick a few holes in the centre of the pastry.
在油酥面馅饼中间戳几个洞。
She dredged the pastry with a little sugar.
她在油酥馅饼上撒了一点糖。
a dough of flour and water and shortening.
面粉、水和酥松油脂和成的生面团。
puff pastry (used for pies,cakes,etc)
（做馅饼、糕饼等用的）油酥面团.
You eat too much pastry, ie food made with pastry.
你吃油酥点心吃得太多了.
The meat is fresh, tender and delicious, fat But not greasy. It's good for all.
肉质鲜嫩，酥软可口，油而不腻，老幼皆宜。