blanching

blanching

美 [blæntʃ] 　英 [blɑːntʃ]

• v.【化】漂白；遮断日光使(植物)变苍白；使(面色)变苍白
• n.【女名】女子名
• 网络热烫；烫漂；杀菁

词形变化

第三人称单数：blanches  现在分词：blanching  过去式：blanched  

反义词

同义词

英汉解释

v.	1. 【化】漂白,使变白 2. 遮断日光使(植物)变苍白 3. 使(面色)变苍白;【烹】(用沸水)煮白;烫去(杏仁等的)皮 4. 在(金属)上镀锡,酸洗(金属)使变白 5. 发白;变白;(面色)变苍白
n.	1. 【女名】女子名

英英解释

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.

绿茶：制作时不经过任何发酵过程、采摘后直接杀菁、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.

因油麵含有少量的硷，汆烫时加入少许白醋，可降低硷味。

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。

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

对影响苦瓜汁中皂甙含量和稳定性的主要加工工艺（漂烫、调配和杀菌）进行了研究。

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

在对危害分析的基础上，确定原料验收，热烫和金属探测为其关键控制点。

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

适合适用于凸版，平版，轮转印，网版，热烫印刷。

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

主要设备有速冻机、压缩机、锅炉、金属探测仪、气相色谱仪、漂烫流水线、切段机等。

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

所有布套及衬套都应以干洗方式清洗，不可水洗，禁止漂白。

Workers were blanching linen in the sun.

工人们正在把亚麻布放在阳光下晒白。

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。

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

和大多数蔬菜一样，豌豆首先要用开水烫，这样可以减缓腐坏并保存维生素C。

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

本发明涉及食品加工，具体而言涉及对食品的烫漂和脱水。

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

产品鸽肉香嫩、汤味鲜美且具有良好的外观组织形态。

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。

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

首先，烫金工艺分为冷烫和热烫。

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

采用冷冻、蒸煮、漂烫等先进工艺技术生产水产品40多个品种。

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。

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

常规的烫漂和脱水需要应用蒸汽和加压热空气。

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

其中化学漂白采用氢还原除铁，效果显著。

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

速冻毛豆钝化过氧化物酶及胰蛋白酶抑制因子的安全烫漂时间研究

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

蘑菇热烫处理过程中的实验性决定因素和大小变动的模型、热传递和质量指标

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

推流式曝气增氧活性污泥法处理针织漂染废水

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

煤系优质高岭土增白提质工艺研究

Study on Environmental Protection Technology of Air Impingement Blanching

环保型气体射流冲击烫漂技术的研究

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

速冻蘑菇热烫处理对其酶活性、产品得率和色泽的影响

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

SBR-混凝沉淀处理织棉漂白废水研究

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

记述预煮前的所有设备和工器具的清洗和消毒方法

The Stability Theory and the Preparation of Hydrogen Peroxide Blanching Stabilizer

氧漂稳定剂的稳定性理论及其制备

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

杀青工艺对柿叶绿茶活性成分的影响

Influence of Various Blanching Temperature on Quality Change of Broccoli

不同漂烫温度对西兰花品质指标的影响

Blanching Treatment of the Quickly Frozen Cucumber and Lotus Root

速冻黄瓜、藕的烫漂处理

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

杀青工艺对柿叶绿茶主成分的影响

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

无腥味豆奶浸泡与热烫工艺条件的研究

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

热烫处理对黑莓果汁营养成分和多酚氧化酶活力的影响

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

漂烫条件对脱水苋菜中VC和粗蛋白的影响

Influence of Blanching Temperature on Spinach Quality

烫漂温度对菠菜品质指标的影响

Effect of different blanching treatments on extraction of carrot juice

不同热烫条件对胡萝卜榨汁效果的影响

Study on blanching technology of ginger before quick freezing

生姜速冻前热烫工艺的实验研究

Blanching and green protecting of green vegetable juices

绿色蔬菜汁的热烫护绿

Study on Blanching and Freezing Effects on Potato cell Structure

漂烫和冻结对马铃薯细胞结构和质地特性影响的实验研究