blanching

美 [blænt?] 　英 [blɑ?nt?]

• v.【化】漂白；遮斷日光使(植物)變蒼白；使(面色)變蒼白
• n.【女名】女子名
• 網(wǎng)絡(luò)熱燙；燙漂；殺菁

詞形變化

第三人稱單數(shù)：blanches  現(xiàn)在分詞：blanching  過去式：blanched  

反義詞

同義詞

英漢解釋

v.	1. 【化】漂白,使變白 2. 遮斷日光使(植物)變蒼白 3. 使(面色)變蒼白;【烹】(用沸水)煮白;燙去(杏仁等的)皮 4. 在(金屬)上鍍錫,酸洗(金屬)使變白 5. 發(fā)白;變白;(面色)變蒼白
n.	1. 【女名】女子名

英英解釋

v.	1. to be so shocked or frightened that your face becomes pale 2. to put fruit, nuts, or vegetables into boiling water for a short time, often in order to make it easier to remove the skin

例句

Green Tea: production does not undergo any fermentation process, picked directly after blanching, rolling, dry from the tea.

綠茶：制作時(shí)不經(jīng)過任何發(fā)酵過程、采摘后直接殺菁、揉捻、干燥而成的茶。

Because oil noodles contain low levels of alkali, add a little white vinegar to boiling water when blanching to reduce their alkali flavor.

因油麵含有少量的鹼，汆燙時(shí)加入少許白醋，可降低鹼味。

Two processes that utilize relatively mild thermal treatments to achieve the desired results are pasteurization and blanching.

為達(dá)到理想結(jié)果而使用的兩個(gè)中度熱處理過程分別是巴氏殺菌和熱燙。

The effects of processing technologies(blanching, preparing and sterilizing) on the content of saponins of bitter melon juice was studied.

對影響苦瓜汁中皂甙含量和穩(wěn)定性的主要加工工藝（漂燙、調(diào)配和殺菌）進(jìn)行了研究。

And raw material checking, blanching and metal detecting was identified as the critical control points.

在對危害分析的基礎(chǔ)上，確定原料驗(yàn)收，熱燙和金屬探測為其關(guān)鍵控制點(diǎn)。

Suitable for letterpress, offset, rotary printing, screen, blanching printing.

適合適用于凸版，平版，輪轉(zhuǎn)印，網(wǎng)版，熱燙印刷。

A quick-freezing machine of major equipment, compressors, boilers, metal detectors, gas chromatography, blanching lines, and other segments.

主要設(shè)備有速凍機(jī)、壓縮機(jī)、鍋爐、金屬探測儀、氣相色譜儀、漂燙流水線、切段機(jī)等。

all cloth are covered reach lining to should be cleaned with dry-clean means, cannot bath, prohibit blanching.

所有布套及襯套都應(yīng)以干洗方式清洗，不可水洗，禁止漂白。

Workers were blanching linen in the sun.

工人們正在把亞麻布放在陽光下曬白。

At the condition of recommended dose, the processing factors of washing, blanching and drying for chlorpyrifos in the whole cabbage were 0.

使用推薦量情況下，在水洗、漂燙和烘干時(shí)整株甘藍(lán)中毒死蜱殘留的加工因子分別為0。

Like most veg, peas first need blanching, which slows deterioration and preserves vitamin C.

和大多數(shù)蔬菜一樣，豌豆首先要用開水燙，這樣可以減緩腐壞并保存維生素C。

This invention relates to food processing and, in particular, blanching and dehydration of foods.

本發(fā)明涉及食品加工，具體而言涉及對食品的燙漂和脫水。

By salt cruing. blanching and high temperature sterilizing , soup has a delicious flavour and perfect appearance.

產(chǎn)品鴿肉香嫩、湯味鮮美且具有良好的外觀組織形態(tài)。

Finally, blanching enhances the color of most vegetables and fruits.

最后熱燙增強(qiáng)了大部分水果和蔬菜的顏色。

First of all, stamping process is divided into the Perm and blanching.

首先，燙金工藝分為冷燙和熱燙。

The use of refrigeration, cooking, blanching and other advanced technology of production more than 40 varieties of aquatic products.

采用冷凍、蒸煮、漂燙等先進(jìn)工藝技術(shù)生產(chǎn)水產(chǎn)品40多個(gè)品種。

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，熱燙是經(jīng)常被用在固體食品（例如水果和蔬菜）上的一個(gè)處理過程。

Conventional blanching and dehydration requires use of steam and forced hot air.

常規(guī)的燙漂和脫水需要應(yīng)用蒸汽和加壓熱空氣。

In blanching, hydrogen is used as a effective reducing agent for Fe 3+ .

其中化學(xué)漂白采用氫還原除鐵，效果顯著。

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

速凍毛豆鈍化過氧化物酶及胰蛋白酶抑制因子的安全燙漂時(shí)間研究

Experimental determination and modeling of size variation, heat transfer and quality indexes during mushroom blanching

蘑菇熱燙處理過程中的實(shí)驗(yàn)性決定因素和大小變動(dòng)的模型、熱傳遞和質(zhì)量指標(biāo)

Plug-Flow Oxygen-Enhanced Activated Sludge Process Treating Blanching-Dyeing Wastewater of Knitting Manufactory

推流式曝氣增氧活性污泥法處理針織漂染廢水

Research on Blanching and Further-processing Technique of a Coal-series Kaolin

煤系優(yōu)質(zhì)高嶺土增白提質(zhì)工藝研究

Study on Environmental Protection Technology of Air Impingement Blanching

環(huán)保型氣體射流沖擊燙漂技術(shù)的研究

Influence of blanching treatments on the enzyme activity, product yield and color of quick frozen mushrooms

速凍蘑菇熱燙處理對其酶活性、產(chǎn)品得率和色澤的影響

Study on Treatment Process of Fabric Blanching Wastewater Using SBR-Coagulation Subsidence Method

SBR-混凝沉淀處理織棉漂白廢水研究

Describe sanitation and cleaning procedures for all pre-blanching equipment and utensils

記述預(yù)煮前的所有設(shè)備和工器具的清洗和消毒方法

The Stability Theory and the Preparation of Hydrogen Peroxide Blanching Stabilizer

氧漂穩(wěn)定劑的穩(wěn)定性理論及其制備

Effects of Blanching Technology on Active Components of Green Persimmon Leaves'Tea

殺青工藝對柿葉綠茶活性成分的影響

Influence of Various Blanching Temperature on Quality Change of Broccoli

不同漂燙溫度對西蘭花品質(zhì)指標(biāo)的影響

Blanching Treatment of the Quickly Frozen Cucumber and Lotus Root

速凍黃瓜、藕的燙漂處理

Effects of blanching technology on major components of green persimmon leaves'tea

殺青工藝對柿葉綠茶主成分的影響

Research on Soaking or Blanching Conditions for Producing Non- beany Soymilk

無腥味豆奶浸泡與熱燙工藝條件的研究

Effect of Steam Blanching on the Quality of Blackberry Juice and Polyphenol Oxidase Activity

熱燙處理對黑莓果汁營養(yǎng)成分和多酚氧化酶活力的影響

Effects of Blanching Conditions on VC and Crude Protein of Dehydrated Amaranth

漂燙條件對脫水莧菜中VC和粗蛋白的影響

Influence of Blanching Temperature on Spinach Quality

燙漂溫度對菠菜品質(zhì)指標(biāo)的影響

Effect of different blanching treatments on extraction of carrot juice

不同熱燙條件對胡蘿卜榨汁效果的影響

Study on blanching technology of ginger before quick freezing

生姜速凍前熱燙工藝的實(shí)驗(yàn)研究

Blanching and green protecting of green vegetable juices

綠色蔬菜汁的熱燙護(hù)綠

Study on Blanching and Freezing Effects on Potato cell Structure

漂燙和凍結(jié)對馬鈴薯細(xì)胞結(jié)構(gòu)和質(zhì)地特性影響的實(shí)驗(yàn)研究