以淡水鱼内脏为原料，比较了提取方法、蒸煮时间、干燥条件、脱臭处理等工艺对提取鱼油品质的影响。
With the fish entrails as raw material, the effects of different process such as cooking time, drying condition, deodorizing treatment on the quality of the extracting fish oil were studied.
本文研究了甘蔗渣中性亚硫酸钠制浆的蒸煮最佳工艺条件。
The optimum cooking condition of the bagasse neutral sodium sulfite pulping has been studied.
在相同米量、水量条件下，优化后的压力无沸腾蒸煮工艺比现有的电压力锅煮饭省电11.6 %以上。
The optimized pressure-nonboiling cooking methods could save electricity about 11.6% than pressure-boiling cooking.
多次实验结果表明，在本工艺条件下研制的单冻蒸煮凤尾虾其保质期长，色泽好，口感佳，滋味鲜美，其营养价值与新鲜虾相似等特点。
Many experimental results indicate that steamed and boiled shrimps have the features of long shelf time, good color and luster, delicious, similar nutrition to fresh shrimps.
多次实验结果表明，在本工艺条件下研制的单冻蒸煮凤尾虾其保质期长，色泽好，口感佳，滋味鲜美，其营养价值与新鲜虾相似等特点。
Many experimental results indicate that steamed and boiled shrimps have the features of long shelf time, good color and luster, delicious, similar nutrition to fresh shrimps.
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