blanching

['blɑ:ŋtʃɪŋ]
  • 释义
  • adj.

    漂白的;

  • n.

    热烫;

  • v.

    使变白( blanch的现在分词 );使（植物）不见阳光而变白;<冶>酸洗（金属）使有光泽;<烹>用沸水烫（杏仁等）以便去皮;

  • 双语例句
  • 1、

    Skin the peaches by blanching them.

    把桃子焯一下去皮。

    柯林斯例句
  • 2、

    Finally, blanching enhances the color of most vegetables and fruits.

    最后热烫增强了大部分水果和蔬菜的颜色.

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  • 3、

    Presently, Peroxidase is employed as indicator for blanching treatments of vegetables.

    目前蔬菜的热烫终点以过氧化物酶作为指示剂来确定.

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  • 4、

    First of all, stamping process is divided into the Perm and blanching.

    首先, 烫金工艺分为冷烫和热烫.

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  • 5、

    To Blanch Escargot: Blanching is the first step in preparing escargot dishes.

    如何将蜗牛焯水: 这一步是做法式蜗牛的关键步骤.

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  • 6、

    Pasteurization associated with liquid foods, while blanching associated with solid foods.

    巴氏杀菌通常用在液态食品上, 而热烫通常用在固态食品上.

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  • 7、

    He is blanching linen in the sun.

    他正在阳光下漂白亚麻布.

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  • 8、

    At present, the use of cold - pressing and plating and made soup - Indian film directly blanching process.

    目前多采用 冷压 涂镀和做成汤印膜直接热烫两种工艺.

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  • 9、

    The combination of blanching and freezing provides a significant shelf - life for a product.

    漂白和冷冻相结合会提高产品的有效保质期.

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  • 10、

    In blanching, hydrogen is used as a effective reducing agent for Fe 3 +.

    其中化学漂白采用氢还原除铁,效果显著.

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  • 11、

    However, blanching may cause the losses of color, flavour, taste and texture for vegetables.

    但是热烫易引起蔬菜的色 、 香 、 味和质地的变化.

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  • 12、

    Blanching is a process similar to pasteurization but with specific application to fruits and vegetables.

    漂白是与巴氏杀菌类似的加工过程但专门应用于水果和蔬菜.

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  • 13、

    Blanching is distinguished from pasteurization in that its application is to solid food products.

    它与巴氏杀菌的区别在于它用在固体食品上.

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  • 14、

    A study on perfecting and optimizing the IQF and the blanching treatments of pea pods.

    通过对速冻荷兰豆生产中两个重要工序的研究,完善和优化了热烫及单体速冻的工艺条件.

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