烘烤,Baking
1)Baking[英]["be?k??][美]["bek??]烘烤
1.Effect of RegenerativeBaking on Lining Temperature Uniformity of an 160 t Ladle;蓄热式烘烤对160t钢包衬温度均匀性的影响
2.Study on baking rules of CCM tundish;连铸中间包烘烤制度的研究
3.Design Experience of the Lining-baking Equipment for New 260 t Mixing Bogie with Torpedo Retort;新型260t鱼雷罐混铁车内衬烘烤装置的设计经验
英文短句/例句
1.Research about Application of Heat-accumulated Baker in Ladle Baking钢包烘烤器采用蓄热烘烤设备的研究
2.A joint was hanging over a fire to be roasted.一大块肉挂在火上烘烤。
3.sausage baked in batter.香肠裹在面粉中烘烤。
4.baked in batches of twenty以二十个为一炉烘烤的.
5.I like the baked trout.我喜欢这里的烘烤鱿鱼。
6.The pages of the book had curled up from the heat of the fire.书页因火的烘烤而卷曲。
7.made from roasted ground cacao beans.可可豆经烘烤碾磨而成。
8.we bake bread,cakes,etc in the oven.烘烤面包、糕饼等叫bake
9.One of these baked foods.这种烘烤食品中的一种
10.Berries are also used in baked goods.浆果亦用于烘烤食品中。
11.an iron that was a scorcher.熨斗是用于烘烤的东西
12.Study on Physiological Characteristics and Curing Effect of Flue-Cured Tobacco during Chopping Tobacco Curing烟叶去梗烘烤过程中生理特性与烘烤效应研究
13.Effect of baking conditions on bake hardening value of ULC-BH Steel烘烤条件对超低碳烘烤硬化钢BH值的影响
14.A kiln for drying hops or malt or drying and curing tobacco.烘炉烘啤酒花或麦芽或烘烤加工烟草的干窑
15.To dry or roast(corn, for example)by exposing to heat.烘烤用加热的方法烘干（例如玉米）
16.The cook bakes bread and cake in the oven.厨子用烤箱烘烤面包和饼。
17.Cook in the oven for one- hour regal6.用烤炉在标度６烘烤一小时。
18.Cook the pie for 20 minutes in a pre-heated oven.在经过预热的烤箱里烘烤馅饼20分钟.
相关短句/例句
Flue-curing烘烤
1.Dehydration of Upper Leaf with Stalk DuringFlue-curing;带茎烘烤的烤烟上部叶的水分散失
2.The Influence of Aroma and Taste of Cured-leaf on Changeless Temperature and Time in Stem-drying Stage ofFlue-curing;烘烤干筋阶段恒定温度及持续时间对烤烟香吃味的影响
3.Studies on the Variations of Leaf Tissue Structure inFlue-curing Process of Flue-cured Tobacco;烟叶烘烤过程中叶片组织结构变化的研究
3)curing["kju?ri?]烘烤
1.Research on the application of compressed straw stalk in tobaccocuring process;“秸秆压块”燃料在烟叶烘烤上的应用研究
2.Application Prospect of the Biomass Energy in Tobacco Curing;生物质能在烟叶烘烤中的应用前景
4)Flue curing烘烤
1.Result of research proves that flue curing technique of RGL flue cured tobacco"s complete hot air cycle makes flue curing barn"s temperature and humidity approach accordance, which obviously increases air speed in flue curing barn, and the largest difference in temperature isn"t more than 2?℃, and then difference in wet and dry is below 1 5?℃.研究结果表明 ,RGL型烤烟全热风循环烘烤技术 ,烤房内温湿度分布趋向一致 ,能明显增大烤房内风速 ,顶底台最大垂直温差不超过 2℃ ,干湿差相差值在 1 5℃以下。
2.The metabolism of protein and nitrate nitrogen in tobacco leaf during curing was studied by using the electric heated flue curing barn designed and made by Henan Agricultural University in which the temperature and moisture were controlled automatically.对烘烤过程中烤烟烟叶蛋白质与硝酸盐代谢规律的研究表明 ,蛋白质含量随烘烤进程发展逐渐减少 ,氨基酸含量逐渐增加 ,且均在变黄中期和定色期有一个快速变化阶段 ;烤后烟叶中氨基酸和可溶性蛋白的含量与鲜叶中可溶性蛋白的含量呈高度正相关 ;蛋白酶活性在烘烤开始后 2 4h有一个高峰 。
3.The moisture content change and some physiological mechanism in tobacco leaf during flue curing process were studied.研究了烟叶烘烤过程中某些生理变化及与水分动态的关系 。
5)bake[英][be?k][美][bek]烘烤
1.The fragrance frombaked egg is important in increasing the quality of egg,which is absent in the bitterned egg,one of the more popular traditional egg products.鸡蛋是自然界中营养成分最为完善的动物性食品之一,可为人体提供丰富的蛋白质、脂肪、矿物质和维生素,鸡蛋经过卤料浸泡后生产的香卤鸡蛋是人们比较喜欢的一种传统蛋制品,但其最大的缺陷是没有发挥其中所含的烤香成分的作用,为此专门探讨了鸡蛋经过烘烤后产品香气成分的变化。
2.Through the single factor experiment and the orthogonal experiment, each in? uence factor (under experimental condition which the in? uence order in this experiment applies) to the response: Thebake time>mixed water pH>mixed water temperature >ratio of liquid to solid.试验结果表明:影响出油率大小的因素分别是一次烘烤时间>兑水pH>兑水温度>液料比,经工艺优化和极差分析,确定最佳反应条件为一次烘烤时间80min,兑水温度70℃,兑水pH7,液料比0。
6)roast[英][r??st][美][rost]烘烤
1.Study on detecting the heating endpoint temperature of the denatured protein inroasted chicken by microfluidic technology微流芯片分离技术检测烘烤鸡肉源食品热处理终点温度
2.The effects ofroast on antioxidant activity,contents of chemicals with antioxidant activity and their distribution ratio in hydrophilic and lipophilic extract were explored.烘烤处理对燕麦麸抗氧化活性和抗氧化活性物质含量及其在亲水性提取液和亲脂性提取液中分配比的影响。
3.Through the single factor and multiple factors experiments,the effect of processing procedure including striping off the skin,lixiviating the fragrance,roasting or deep-frying,coating sugar and casing on the quality of leisure food of walnut kernel were studied.通过单因素及多因素实验,探讨了核桃仁去皮、预煮浸味、烘烤或油炸、挂糖及包装等工序对核桃仁休闲食品质量的影响。
延伸阅读
烘烤1.用火燥物。
