煮豆最基本的是要把水煮沸，这是因为要用沸水打破豆皮瓦解大豆肉组织。
Cook beans at the barest simmer because boiling will break the skins and disintegrate the insides into the cooking water.
农田丰富的色彩是由各种各样的农作物形成的：向日葵、小麦、马铃薯、咖啡豆、稻谷、大豆和玉米遍布其中。
The visual diversity of the field forms is matched by the variety of crops: sunflowers, wheat, potatoes, coffee, rice, soybeans, and corn are among the products of the region.
塞达琳的低脂的豆、米和乳酪样式面卷饼这听起来好象过于健康而变成一个笑话，但甚至连我们的墨西哥玉米煎饼的旧货商都喜欢这种由杂色的豆、大豆干酪、番茄和有机糙米包在温暖的小麦玉米薄饼里的食物。
This almost sounds too healthy to be fun, but even our burrito junkies loved this dish of pinto beans, soy cheddar cheese, tomatoes, and organic brown rice, wrapped in a warm wheat tortilla.
未食用大豆类食品的宠物狗的主要依赖谷类(燕麦、大米、面包、意大利面)、豆荚(鹰嘴豆、兵豆、马豆和豆子)、蔬菜、土豆和葵花籽。
Dogs who did not eat soy products relied heavily on grains (oats, rice, bread, and pasta), legumes (chick peas, lentils, split peas, and beans), vegetables, potatoes, and sunflower seeds.
试试：瓜哇豆咖啡，一种由烤大豆和哥伦比亚咖啡以及咖啡豆咖啡组成的健康的混合物。
Try: JavaSoy Coffee, a healthy blend of roasted soybeans and Colombian and arabica coffee. Each 8-ounce serving provides 7 times the protein (2 g) of a regular cup.
大豆是一种豆类，然而在此之外，随豆而来的还有许多不同的东西。
Soy is a bean, but out of that bean comes a host of different products.
“浴豆”，是由大豆粉、药材和香料，组成的棒状产品，在被北魏到南朝时期(公元前220- 589)是人们常用的护肤方式。
"Bath beans", a bar-shaped product consisting of soy bean powder, medicinal herbs and fragrances, were often used from the Wei Dynasty to Southern Dynasty (AD 220-589).
毫无疑问，大豆是豆中之王，并且迅速成为全球使用最广泛的豆类。
The soybean is undoubtedly the king of beans, and is rapidly becoming the most widely utilized bean in the world.
大豆在加工过程中所产生的豆腥味是制约大豆制品进一步开发和利用的主要障碍。
In the soybean processing, the beany flavor is the main obstacle which constrains the further development and use of soybean products.
因此，时间周期应该从这些日子开始，五月大豆在1948年1月16日也达到顶部。
Therefore, the time period should be figured from these dates. May soybeans also reached high on Jan. 16, 1948.
大豆在加工过程中所产生的豆腥味是研究开发新的蛋白食品的主要障碍。
In the processing of soy bean, the key problem is odor of soy bean in developing new protein foods.
大豆是豆料作物。
本研究用水稻芽粉对不同产地的两种大豆进行脱腥处理，并测定其总醛含量，考查总醛与豆腥味的关系。
This experiment use dry power of rice bud to deal with two kinds of soybean, and tested the relation between all-aldehyde content and the soybean odor.
测定了360分大豆样品的豆粕皂甙含量，并对结果做了二因素和三因素方差分析。
Determing the soybean meal Soyasaponin content of 360 soybean samples, and making variance analysis of double factor and three factors for result.
大豆经此处理后生产的腊八豆与空白处理相比，氨基态氮的含量提高22.5%，产品的硬度降低37.1%。
The amino nitrogen content of products finally raise by 22.5%, and the hardness of products has been reduced by 37.1%.
对国产大豆的青豆和熟豆及其油脂的主要成分进行了分析。
This paper analyses the main composition of the domestically grown green and ripen soybean oil.
豆酪素是一种大豆蛋白质胶黏剂，在工业上得到广泛的应用。
Soybean casein is a kind of soybean protein adhesive, and has a wide range of applications in industry.
GS豫豆8号是用系谱法从郑74046品系与尖叶桥梁亲本自然杂交株的杂种后代中选育成的窄叶型大豆新品种。
GS Yudou 8 is a narrow-leafed soybean variety derived from the natural hybrid of Zheng 74046 line and a tip soybean parent material (paternal) with a pedigree selection method.
大豆皮经高温处理后，得到的豆皮碳可作为油脂精炼过程中应用价值较高的吸附剂等。
Besides, soybean hull treated by high temperature can produce soybean-hull carbon, which can be used as a higher value of the adsorbent in oil refining process.
香豆雌酚是大豆生长过程中自然产生的化学物质，被认为可以治疗和预防一些人类依赖激素的疾病。
Soybean coumestrol is naturally occurring plant chemical and believed to play a potential role in therapeutic or preventive effects on a range of hormone-dependent conditions in human.
本文对四棱豆与大豆的一些营养成份进行了分析比较。
The nutrient composition of winged bean and soybean seeds has been determined.
以大豆组织蛋白为对象，研究了它的基本性质，并比较研究了酸、碱、热等理化因素与豆醒味等杂味及胀气因素的关系。
Studied soybean organize albumen fundamental property, and comparative studied on the relations of sour, alkali, hot physics, chemistry factors and beans offensive smell.
豆汁制成的豆腐、豆浆、大豆汉堡和“冰豆”，第一支大豆冰激凌、还有孩子们的纯素食学堂。
The soy dairy made tofu, soy milk, soy burgers, and "Ice Bean, " the first soy ice cream, and the schoolhouse for the children served all vegan meals.
我种大豆、红豆和白豆。
开豆41号于1999年在开豆4号大豆田里发现的天然变异株，后经逐年不断株选，提纯，培育而成的大豆新品种。
Kaidou 41 was selected and purified from the new natural mutant, found in 1999 in the soybean field of Kaidou 4.
应用于大豆冰激淋和大豆酸奶中，可掩盖豆腥味，提高产品感官质量。
The microencapsulation could increase the flavor of soybean yogurt and soybean ice-cream.
大豆水溶性蛋白含量总体上较高，基本适合豆制食品加工业的需要。
The soluble protein content of soybean was so high on the whole that it can meet the demand of soybean food processing industry.
介绍了GS濮豆6018大豆新品种的主要特性，增产效果，选育经过和育种体会。
The main characteristics, effect of increasing yield, course of selection and realization for breeding of new soybean species GS Pudou 6018 were introduced in this article.
介绍了GS濮豆6018大豆新品种的主要特性，增产效果，选育经过和育种体会。
The main characteristics, effect of increasing yield, course of selection and realization for breeding of new soybean species GS Pudou 6018 were introduced in this article.
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