The vacuum pressure impregnation cooking monitor system

Study on Vacuum/ Pressure Impregnation Cooking Process and Equipment

真空-压力浸渍蒸煮工艺及其设备的研究

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To compensate for the intensity of pressure cooking and the truncated cooking time, she has tinkered with the amounts of star anise, ginger, cinnamon and salt, and has added a bit of apple, using fish sauce for fortification after the pho is cooked.

为了补偿蒸食和缩短烹饪时间所损失的鲜味，她放入了大量八角、姜、肉桂和盐，还放了一点苹果，在越南粉做好后使用鱼酱做最后调味。

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In this paper the effect of treatment HT type, pH-ISFETs with high pressure cooking on parameters of them are studied.

对HT型pH-ISFET经加压蒸煮后的特性变化进行了研究。

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For even cooking, centre the pan in the lower third of the oven so the top of the cake is in the middle of the oven.

为了烤制均匀，把烤盘放在烤箱下部的三分之一处，让蛋糕的顶部位于烤箱的中间。

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Dad is cooking something in a pan on the stove.

爸爸正在火炉上用煎锅煎什么东西。

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The meat is cooking in the pan.

肉在平底锅内烹制。

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The mirrors direct ( ……) the light at a cooking pan.

镜子将光对准炊具。

中考真题- 2016 福建 阅读D

I opened the door to find Scott holding a "pot of gold" ( my cooking kettle) and the "treasure" of a gift package.

我打开壁橱门，发现斯科特站在里面，一手拿着“金壶”（我的蒸煮锅），一手拿着一包包装精美的“宝物”。

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I opened the door to find Scott holding a" pot of gold"( my cooking kettle) and the "treasure" of a gift package.

打开橱门，我发现斯科特在里面，手里拿着一个“金饭锅”（我的蒸煮锅）和贴着“珍宝”字样便条的礼品袋。

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Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services.

在餐馆，餐饮连锁店，医院或其他食品服务机构，计划和指导几个餐厅的食品制备和烹调环节。

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Direct Steaming in Cocoon Cooking

煮茧触蒸工艺的应用

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Optimizing Direct Steaming and Cocoon Cooking for Raw Silk Neatness

优化触蒸煮茧工艺提高生丝洁净

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Application of Chemical Agents in Combination with Direct Steaming for Cocoon Cooking

触蒸与化学助剂组合应用初探

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Results showed that both the varieties and contents of HAAs and the cooking loss of duck breast increasing along with increasing cooking temperature and time.

结果表明，加工鸭肉的烹调损失及杂环胺的含量与种类随着加工温度的升高与时间的延长而增加。

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Results indicate protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependents.

结果显示，猪后腿肌原纤维蛋白溶解性，凝胶强度，烹煮损失和动态粘弹性取决于pH。

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Cooking loss ( P0.05) and shearing force ( P0.01) decreased linearly as dietary DE concentration was increased.

而蒸煮损失（P0.05）和肌肉剪切力值（P0.01）随日粮消化能水平的提高呈线性降低。

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Addition of 0.3% dosage of tripolyphosphate reduced the cooking loss up to 1.0% approximately.

其中三聚磷酸钠的作用尤为明显，添加0·3%的三聚磷酸钠可以将肉丸的蒸煮损失控制在1·0%左右；

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However, increasing protein concentration had a negative effect on protein solubility and positive effect on cooking loss.

但是，蛋白浓度的提高对蛋白溶解性不利而对烹煮损失有积极影响。

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Furthermore, we determined the cooking loss of meat and the solubility of collagen.

另外，本试验对肉的蒸煮损失和胶原蛋白的溶解度进行了测定。

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Drip loss and cooking loss had no significant difference.

滴水损失和蒸煮损失方面则无显著差异。

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