主要阐述了挤压蒸煮、挤压膨化、微波膨化三种加工谷物早餐食品的工艺原理，并进行了对比分析。
The three theories of extrusion cooking, extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.
添加适量的大豆分离蛋白与魔芋多糖可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。
The processing performance of low-fat meatball was improved due to the proper addition of konjac gum and SPI (such as decreasing the cooking loss and improving the freezing and melting stability).
对河北省86个地方稻米品种的加工品质、蒸煮和食用品质及营养品质进行了检测与分析。
The milling, cooking, eating and nutritive quality for 86 local rice varieties in Hebei were determined and analysed in the experiment.
加工方法：贻贝原料蒸煮，取肉，清洗，分级，单冻，包装。
Boiled material of mussel, take out the meat, washing, grade, IQF, packing.
大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一，常被用作蒸煮米质构特性评价指标。
The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. The chemical measurement of rice AAC is very expensive and time consuming.
煮制、蒸制、去皮和不去皮等不同方法组合加工杭白芍的FTIR光谱基本相似，但各种特征吸收峰的波数略有不同。
The FTIR spectra of White Peony Root wasn't affected by different processes, but the wave numbers of absorption bands weren't all the same.
采用高压蒸煮后捣碎、热干燥后粉碎及冷冻后粉碎对鸡骨进行粉碎比较实验，确定鸡骨泥加工的最佳工艺。
Making use of the single factor experiment and the orthogonal experiment obtains the optimum proportion of chicken bone paste sauce.
采用高压蒸煮后捣碎、热干燥后粉碎及冷冻后粉碎对鸡骨进行粉碎比较实验，确定鸡骨泥加工的最佳工艺。
Making use of the single factor experiment and the orthogonal experiment obtains the optimum proportion of chicken bone paste sauce.
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