blanching
- v.焯(把蔬菜等放在沸水中略微一煮);(受惊吓)脸发白
- n.漂白；热烫；黄化现象
- blanch的现在分词
blanchingblanching
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1
VERB 突然变得煞白
If you blanch, you suddenly become very pale.His face blanched as he looked at Sharpe's blood-drenched uniform...
他一看到夏普浸满鲜血的制服，脸色顿时变得煞白。
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2
VERB 退缩；回避
If you say that someone blanches at something, you mean that they find it unpleasant and do not want to be involved with it.Everything he had said had been a mistake. He blanched at his miscalculations...
他所说的一切都是错的。他回避了自己的判断错误。
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3
VERB 焯
If you blanch vegetables, fruit, or nuts, you put them into boiling water for a short time, usually in order to remove their skins, or to prepare them for freezing.Skin the peaches by blanching them.
把桃子焯一下去皮。
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Skin the peaches by blanching them .
把桃子焯一下去皮。
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Blanching culture was one of a effective method .
软化栽培为菊苣有效的栽培方式之一。
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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
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Research on Simple Home Blanching Culture Method of Chicory
菊苣家庭简易软化栽培方法的比较研究
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Blanching is an effective pretreatment method on drying the vegetable .
对于荷兰豆嫩荚的干制过程，烫漂是一种行之有效的预处理方法。
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Extending blanching time , the same trend was obtained .
延长漂烫时间，得到同样的变化趋势；
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Studies on Optimum Blanching Time and peroxidase activity determination of freezing vegetables
速冻蔬菜的最适烫漂时间与其过氧化物酶活性测定研究
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The effect of different blanching time on the quality of vacuum fried soybean during processing
不同烫漂时间对真空油炸毛豆仁品质的影响
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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
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Optimization of Blanching of Quickly Frozen Purple Sweet Potato by Response Surface Method
响应曲面法优化速冻紫甘薯的烫漂工艺
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The optimum blanching temperature and time was 100 ℃ and 30 s , respectively .
在热烫加工中，选用了100℃、30s的工艺条件。
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Blanching increased the extraction rate of flavonoids significantly .
预煮能明显提高黄酮的提取率；
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Study on blanching technology of ginger before quick freezing
生姜速冻前热烫工艺的实验研究
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Effect of blanching on main components of Eucommia tea
杀青条件对杜仲茶主成分的影响
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Effect of Blanching Conditions on the Quality of Wild Actinidia chinensis Juice
热烫条件对野生猕猴桃果汁品质的影响
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Research on Blanching Treatment of Quick Frozen Vegetables
速冻蔬菜热烫处理的研究
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Study on Blanching Technology for Quick Freezing of Yam
速冻山药预处理工艺研究
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The effect of blanching and drying methods on chemical compositions in leafy vegetables
烫漂和干制方法对蔬菜某些化学成分的影响
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Effect of Blanching Chemical Treatment and Freezing Methods on Quality , of Quick Freezing Green Pea
漂烫、化学处理和冻结方法对速冻豌豆品质的影响
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Blanching Treatment of the Quickly Frozen Cucumber and Lotus Root
速冻黄瓜、藕的烫漂处理
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Electrolysis Method Processing Papermaking Blanching Waste Water
电解法处理造纸漂白废水
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The Effect of blanching on the Preservation Rate of Vc in Fruit Procession
水果加工中热烫处理对Vc保存率的影响
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The Effect of Blanching Treatment on Color of Walnut Male Anthotaxy
烫漂对核桃雄花序色泽的影响
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Influence of Blanching Temperature on Spinach Quality
烫漂温度对菠菜品质指标的影响
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The paper mainly investigated parts of quality change of broccoli during the process of blanching and drying .
主要研究了西兰花速冻前不同漂烫温度下的品质指标变化。
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The paper determined nitrate content variation about 12 kinds of vegetables after boiled water blanching .
本文对西宁市12种新鲜蔬菜沸水烫漂前后硝酸盐含量进行了分析测定。
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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。
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Effects of blanching on water distribution and water status in sweet corn investigated by using MRI and NMR
用低场核磁研究烫漂对甜玉米水分布和状态影响
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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。
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On Optimizing Blanching Treatment by Utilizing Enzymes as Indicators
利用几种酶作为指示剂来优化热烫处理的探讨