blanching

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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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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Study on the Optimum Blanching Time of Inactivation Peroxidase Enzymes and Trypsin Inhibitors in Younger Soybean Pods

速冻毛豆钝化过氧化物酶及胰蛋白酶抑制因子的安全烫漂时间研究

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Skin the peaches by blanching them.

把桃子焯一下去皮。

《柯林斯高阶英汉双解学习词典》

He is blanching linen in the sun.

他正在阳光下漂白亚麻布.

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The general quality control system was also setup and the CCPs or MCPs were raw material reception, blanching, pulp sterilization and beverage sterilization.

为保证枇杷果肉饮料产品的质量与安全，建立了枇杷果肉饮料加工全程质量控制体系，确定了原料验收、热烫、原浆杀菌、饮料杀菌为关键控制点。

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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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Scope of usage: multi-purpose is possible through conversion, applicable for broad-beans peeling off and slitting, blanching for apricot kernels, white kidney beans, soybeans, and peas as well.

经改制后可一机多用，适用于蚕豆脱皮及兰花豆切口，杏仁脱皮，白芸豆脱皮，黄豆脱皮，豌豆脱皮。

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Blanching is an effective pretreatment method on drying the vegetable.

对于荷兰豆嫩荚的干制过程，烫漂是一种行之有效的预处理方法。

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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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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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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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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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The results showed that the optimal blanching effects were obtained by putting three-coloured amaranth into 1% salt solution of pH 9, at 80? ℃ for 1.5 minutes.

结果表明：苋菜在80℃、pH值9的1%食盐溶液中漂烫1.5min，可获得最佳的干燥速率和色泽。

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Optimization of Blanching of Quickly Frozen Purple Sweet Potato by Response Surface Method

响应曲面法优化速冻紫甘薯的烫漂工艺

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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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In addition, polyphenoloxidase should be chosen as indicator for blanching treatments of quick frozen mushroom.

此外，宜选择多酚氧化酶作为速冻蘑菇热烫处理的指示剂。

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The reconstitution green method that Zinc salt and sodium sulfite are used to soak the wild celery to resume its natural green colour and add sodium sulfite to adjust the PH is adopted, the blanching technique is employed to kill microorganism and prevent its browning.

采用锌盐和亚硫酸钠浸泡复绿法使其恢复天然绿色；采用加亚硫酸钠、调PH等方法，并使用漂烫技术，既可杀死微生物，又可以防止褐变；

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Asparagus juice is a relatively new product. Blanching, squeezing, enzymatic treatment, and pasteurization are usual unit operations during asparagus juice processing.

芦笋汁是一种相对较新的加工产品，其加工过程一般要进行热烫、榨汁、酶解和杀菌等加工单元操作。

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This paper reports the primary study of the sense quality and the cell structure about Asparagus in the different conditions of processing, such as blanching, cold storage, potting, frying.

对芦笋在冷藏及焯烫、冷冻、制罐、清炒等不同加工条件下的感官品质变化与细胞结构变化进行了研究。

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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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The Effect of Blanching Treatment on Color of Walnut Male Anthotaxy

烫漂对核桃雄花序色泽的影响

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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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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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Pasteurization is most often associated with liquid foods, while blanching is most often 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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Influence of Various Blanching Temperature on Quality Change of Broccoli

不同漂烫温度对西兰花品质指标的影响

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The blanching treatments were optimized to improve bath the texture and color of canned green bean and endive.

对热烫条件的优化可同时改善罐藏青刀豆和苣荬菜的质构和颜色。

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Some approached pure blanching; some were all had a bluish pallor; some worn by the older characters ( which had possibly lain by folded for many a year) inclined to a cadaverous tint, and to a Georgian style.

有些近乎纯白；有些却是泛蓝的浅白；还有一些已经被妇女会的老会员穿得破旧（它们有可能叠起来存放许多年了）而接近了一种灰白的颜色，式样还是乔治时代的。

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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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