blanching
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
英英释义
blanch[ 'blɑ:ntʃiŋ ]
v.
turn pale, as if in fear
同义词：paleblench
cook (vegetables) briefly
同义词：parboil
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.
他吓得脸都白了。
权威例句
Microwave blanching of vegetables.Blanching of vegetables for freezing: which indicator enzyme to choose
Effect of blanching on the antioxidant properties of some tropical green leafy vegetables
Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways
Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice
Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots.
Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries.
Relationship between in vivo skin blanching and in vitro release rate for betamethasone valerate creams
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophyl...
1. He is blanching linen in the sun.
他正在阳光下漂白亚麻布。
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2. After cleaning and sorting the first processing step is blanching .
在清理和分类之后，第一个加工步骤是漂白。
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3. 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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4. The importance of blanching in enzyme inactivation is different for different foods and depends on shelf-life expectations.
热烫在钝化酶活性中的重要性随不同产品而有所不同，并且取决于货架期的期望值。
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5. Finally, blanching is used before canning raw fruits and vegetables and the more severe thermal processes associated with commercial sterilization .
最后，灌装生的水果和蔬菜之前使用的热烫是商业灭菌中较为强烈的热处理过程。
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6. 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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7. 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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8. Maintains freshness processing to have to use the national stipulation the edible chemical additive, ceases the use white to increase, the blanching industry chemical.
保鲜处理必须使用国家规定的食用添加剂，杜绝使用增白、漂白的工业化学品。
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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. Parboiling, or blanching, cooks the lobster just enough so that the meat can be removed from the shell.
或热烫，厨师龙虾刚刚足以使肉可以删掉从壳。
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11. In this paper, the measure for extracting pumpkin juice with mixed enzymes was studied, and the comparison between mixed enzymatic liquefaction method and blanching method had been made.
本研究采用混合酶酶解法提取南瓜汁，并与热烫法提取进行了比较。
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12. At the condition of recommended dose, the processing factors of washing, blanching and drying for chlorpyrifos in the whole cabbage were 0.
使用推荐量情况下，在水洗、漂烫和烘干时整株甘蓝中毒死蜱残留的加工因子分别为0。
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13. The results showed that blanching and sterilization were the main stages of nutrient losses during processing.
结果表明，芦笋汁加工过程中以杀青和杀菌阶段的营养损失最大。
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14. It is a simple but practical way of soilless and blanching culture of chicory.
锯末软化栽培法是一种简单实用的无土软化栽培方法。
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15. After the process of blanching, grinding, preheating and spray-drying, the soybean milk powder thus prepared tasted palatable and had no off-flavor.
在经过对大豆的浸泡、热烫、磨浆、煮浆和喷雾干燥等工艺过程之后，实验制备的豆奶粉口味纯正，无不良风味。
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16. Two processes that utilize relatively mild thermal treatments to achieve the desired results are pasteurization and blanching .
为达到理想结果而使用的两个中度热处理过程分别是巴氏杀菌和热烫。
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17. Dynamics of chlorpyrifos residues in spinach was studied from farm to table, and home processing including washing, blanching and color preserving in the present study.
本文研究了毒死蜱从田间菠菜到消费者餐桌的全程变化情况，以及水洗、漂烫和冷却等家庭操作对农药残留的影响；
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18. The blanching temperature was higher, the color of dehydrated amaranth was worse, and the content of amaranth pigment in dehydrated amaranth was lower.
随着漂烫温度的增加，脱水苋菜的外观色泽变差，脱水苋菜中苋菜红色素的含量降低；
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19. Blanching culture was one of a effective method.
软化栽培为菊苣有效的栽培方式之一。
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20. This paper study on blanching, hardening, sugar-dipping, sugar-soaking and drying on the produce technology of small-tomato preserved fruit in order to confirm optimal technical condition.
以圣女果为原料，对其果脯加工中的烫漂、硬化、渗糖、浸糖和干燥等工艺条件进行研究，确定圣女果脯加工的最佳工艺条件。
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21. As is. evident, blanching is. a thermal process most often associated with the solid food commodities such as fruits and vegetables.
如上所述，热烫是经常被用在固体食品（例如水果和蔬菜）上的一个处理过程。
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22. The effects of drying characteristics and color of two kinds of apricots, based on the treatment of dry-promoter and air-impingement blanching, were studied.
选用两种杏，就葡萄促干剂及气体射流冲击烫漂对杏的干燥特性和色泽的影响进行了研究。
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23. The entire world is blanching and waiting, which is why this is the perfect moment for our revenge.
整个世界沸腾并等待着，这就是我们复仇的完美时刻的起因。
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24. 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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25. 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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26. whispered Huck, blanching with fright.
哈克脸色吓得发白，悄悄地问道。
-- 来源 -- 英汉文学 - 汤姆历险 - tangmulixianji26
27. water blanching
沸[热]水热烫
-- 来源 -- 英汉 - 短句参考
28. almond blanching machine
杏仁烫漂机
-- 来源 -- 英汉 - 翻译参考[网络]
29. tank blanching
槽内烫漂
-- 来源 -- 英汉 - 短句参考
30. Following the blanching step, the product is packaged and the temperature is reduced to well below the freezing point of water.
漂白之后,包装产品,降温至冰点以下。
-- 来源 -- 英汉 - 翻译参考[网络]
31. 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。
-- 来源 -- 英汉 - 翻译参考[网络]
32. blanching of vegetable crops
软化栽培
-- 来源 -- 英汉 - 短句参考
33. 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。
-- 来源 -- 英汉 - 翻译参考[网络]
34. blanching reaction
变白反应
-- 来源 -- 英汉 - 翻译参考[网络]
35. The general purpose of pasteurization and of blanching is to deliver a mild thermal process to a food commodity and inactivate specific product components causing product quality deterioration.
巴氏杀菌和热烫的目的是提供食品适中的热处理、灭活特殊食品成分、防止食品变质。
-- 来源 -- 英汉 - 翻译参考[网络]
blanching
