Blanching vegetablesBlanching is the process of excluding light from vegetables as they develop so as to produce pale, tender, mild-flavored stalks or leaves. Value of blanching for certain vegetables; How to blanche.Bubel, N.Horticulture
A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90 DEG C. to 100 DEG C. in water or steam and then to a second blanching step for a period of from 1 to 60 minutes at a ...
BLANCHING VEGETABLES 专利名称:BLANCHING VEGETABLES 发明人:BENGT LENNART BENGTSSON,PETER PALMLIN,BERTIL KENNETH SALDERT 申请号:AU2546384 申请日:19840309 公开号:AU2546384A 公开日:19841108 专利内容由知识产权出版社提供 摘要:A process for blanching vegetables wherein the vegetables are subjected to a ...
例句 1. 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。 来自互联网 2. 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。 来自互联网轻松...
blanching ['blɑ:ŋtʃɪŋ] 以下由轻松背单词网站提供 单词级别 附加级 基本释义 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;酸洗(金属)使有光泽;用沸水烫(杏仁等)以便去皮 参考例句 Finally, blanching enhances the color of most vegetables and fruits. 最后热烫...
cook (vegetables) briefly 同义词:parboil 学习怎么用 双语例句 You blanch almonds to remove their skins. 你把杏仁焯一下,烫去表皮。 He blanched (with fear) at the sight of the snake. 他看见蛇(吓得)脸色煞白。 He blanched with shock.
The next stage, for blanching vegetables only, is This . Is immersion (dipping) in very hot or boiling water for a short time to soften and remove the air makes it easier to vegetable This . pack cans into packing machines for sterilization Some . 400 cans to fill up a minute, and fi...
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 实用场景例句 全部 Skin the peaches byblanchingthem. 把桃子焯一下去皮。 柯林斯例句 Finally,blanchingenhances the color of most vegetables and fruits. ...
A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90.degree. C. to 100.degree. C. in water or steam and then to a second blanching step for a period of from 1 to 60 minutes ...
Vegetables or fruit are blanched or cooled, and especially potato products are blanched, in a water-containing trough (11) which adjacent its bottom has a lower conveyor (16) the upper run (17) of which receives the goods at one end (12) of the trough. Above the lower conveyor (16),...