1)pre-fried预油炸
1.Formulation of a crumb coating for microwave pre-fried coated food.;可微波冷冻预油炸面拖食品的研制
2.Changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken可微波冷冻预油炸鸡肉的风味物质研究
3.The process of microwavable pre-fried lotus roots with meat were studied in this paper.确定了微波预油炸藕夹面拖料的主要原料和配方。
英文短句/例句
1.The Study of Crispness of Frozen Pre-fried Coated Food for Microwave Oven;微波对冷冻预油炸面拖食品脆性影响的研究
2.The Study and Development on the Microwavable Frozen Pre-fried Chicken Strings可微波冷冻预油炸鸡肉串的研究与开发
3.Impact of Combined Water-Retention Agents on Quality of Microwavable Pre-Fried Chicken Strings不同保水剂对可微波预油炸鸡肉串品质的影响
4.Changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken可微波冷冻预油炸鸡肉的风味物质研究
5.More strategic bombers, airborne warning aircraft, large transport planes and tanker aircraft.有更强的战略轰炸机、预警机、大运输机和加油机。
6.The Pretreatment Technology of Vacuum Fried Potato Chips;马铃薯脆片真空油炸前预处理工艺的研究
7.Fresh fried fish/ Fish fresh fried/ Fried fish fresh/ Fish fried fresh.新鲜的油炸鱼/鲜鱼被油炸/油炸的鱼很新鲜/炸的鲜鱼。
8.small friedcake formed into twisted strips and fried; richer than doughnuts.缠绕形的小油炸饼；比油炸圈饼所用的油、蛋、奶多。
9.investigation on Oil Deterioration of Instant Noodle油炸方便面煎炸用油油质劣变问题的探讨
10.fried fish and french-fried potatoes.油炸的鱼和法国风味的炸薯片。
11.Fried potatoes are cooked in deep fat.炸的马铃薯是用很多油炸的.
12.Gunpowder, dynamite and gun cotton are explosives.黑色火药、甘油炸药和强棉药都是炸药。
13.Nitroglycerine is a highly volatile explosive.硝化甘油是一种很容易爆炸的炸药。
14.The terrorists blew up the bridge with dynamite.恐怖分子用甘油炸药炸掉了桥。
15.To fry(potato strips, for example) in deep fat.在浓油里炸（如土豆条）
16.What do the donuts do, Danny?丹尼，油炸圈饼能做什么？
17.I ate the donuts, too.我也吃油炸圈饼了。
18.I have some donuts for you!我有一些油炸圈饼给你！
相关短句/例句
fry[英][fra?][美][fra?]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][fra?][美][fra?]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'fra?]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。
延伸阅读
油炸调味海带油炸调味海带海带利用这一方法加工处理后，可制出无杂质，无异味，易保存的油炸调味品。制作方法 1.将一般可食用的海带(任何产地与种类都可)，用喷壶在表面均匀地洒上水或直接浸泡在水中，在常温下放置约4小时，使海带含水软化。2.将海带切去不宜食用的根部，除去表面的砂粒夹杂物和水分，然后切成长宽约2～3厘米便于食用的小块。3.切碎的海带经再次清除杂物时，置于200～300℃下强行干燥，然后在常温下冷却约10个小时(最少应在3个小时以上)，让海带所含的水分与热量完全散发掉，使海带呈完全干燥的状态，防止在油炸时，产生气泡的现象。4.将上述处理后的海带块，浸入200～300℃(最适为220～230℃)的食用植物油中(最好用含防酸败剂的椰子油)4～6秒，进行油炸处理。5.将炸好的高温含油海带块，直接用离心机过出多量的吸附油。然后待油海带块稍微冷却后，用旋转式的筛选机再度筛除夹杂物(这是因海带的表面带有皱折的凹部，或在前3步处理过程中还会产生一些压折，这些皱压折的部位会残存吸附一些杂物。海带块经油炸后，这些皱压折伸张开来，故需要进一步地加以筛除)。6.在海带尚未完全冷却时，即放入转筛式的圆筒旋转体中，边均匀地旋转，边均匀、知量地撒入化学调味料。在圆筒旋转体上装有磁铁，在进行调味处理的同时，可清除(2)、(3)、(5)步过程中所不能除掉的吸附在海带表面上的砂铁等铁分，使制品的表面光泽。调味用的化学调料为谷氨酸钠以及砂糖等，其用量以每100克海带块加入约4克为宜。7.加工完的海带可直接包装。注意事项 1.海带在上述第(4)步用高温油炸过后，应用10小时以上(至少为3小时以上)的自然冷却过程，以防止出现还没完全冷却就进行包装，因而促使海带氧化，招致制品含有油臭味而影响质量。2.在第1步的常温放置的时间及第(3)、(7)步的冷却时间，还应根据外部的温度、湿度、风力等具体的环境条件，加以适当延长或缩短。3.在第(4)步的植物油与第(6)步的化学调味料的选择、用量上，也可以不受上述实例的限制，可灵活掌握并加以改进。
