米饼

微波膨化米饼生产工艺条件的研究

A Study on the Technological Conditions of Microwave Expanding Rice Cake

米饼微波膨化与油炸膨化的比较研究

Study on the difference of rice cake by microwave and oil expanding method

在我拍摄的一段视频中，我10岁的儿子吉迪恩（Gideon）从一堆米饼上撕扯下一块脆皮虫身、扔进嘴里然后咀嚼起来。

In a video we made , my 10-year-old , Gideon , plucks a crispy critter from a bed of rice crackers , pops it into his mouth and swallows . '

陛下，吃些米饼作为夜宵吧。

Your majesty , rice pancakes as a late-night snack .

米饼及风味奶类饮料仍占其总销售额的四分之三。

Rice crackers and flavoured milk drinks still make up three-quarters of its sales .

膨化米饼生产工艺研究

Study on the Processing of Extruded Rice Cake

探讨了采用微波膨化法生产米饼的新工艺。

The new technology for producing rice cake with the microwave expanding methods was discussed .

巧克力米饼的研制

Study on rice cakes coated with chocolate

沙爹鸡肉，牛肉，配花生酱油米饼及酸黄瓜。

Beef and Chicken Sate , Peanut Soy Sauce , Pressed Rice Cake , Cucumber Pickles .

探讨了微波膨化与油炸膨化对米饼的膨化度和脆度的影响。

The effects of microwave and oil expanding methods on expansibility and brittleness of rice cake were discussed .

这是送朋友当纪念品的中式米饼，要打开吗？

This is Chinese rice cracker as souvenir for a friend of mine . Shall I open it ?

米饭和诸如米线、米饼以及米粥等大米食品是南方风味的烹饪手法中所常见的。

Rice and rice products such as rice noodles , rice cakes , and rice congas are frequently seen in Southern style cooking .

本文经统计分析得到米饼品质的表征指标后系统地研究了影响小米淀粉热膨化性质的内因及外因。

The internal and external factors that affected thermal-expansion property of millet starch were systematically studied after the obtainment of quality indicators through statistical analysis .

南方人在新年喜欢吃年糕&一种用米面和糖做的茶色的米饼。

Southerners like to ear Nian Gao , or " New Year Cake " - a sweet , sticky , brown cake made of rice flour and sugar .

我上一次去这家餐厅时，厨师在一碗纯豌豆冷汤中加入了弹性十足的鸡蛋，上面配有浸沾了墨鱼汁的薄米饼。

On my last visit , a pure pea gazpacho was enriched by a quivering hen 's egg , garnished with paper-thin rice wafers black with squid ink .

通过对膨化巧克力米饼的工艺特性、影响巧克力米饼质量的因素等方面的研究，将巧克力涂衣技术与膨化技术相结合，确定了最佳工艺参数，制作出涂衣巧克力米饼。

This paper studied the processing technology rice cakes of chocolate , the factors that influenced rice cakes of quality , combine the puffing and coating technology , the parameter of technology were defined , the rice cakes coated with chocolate were developed .

结果显示：当大米、糯米或大米淀粉醋酸酯的添加量分别为20%、10%、5%时，混合米饼的质构均可以达到或超过市售品牌雪饼的水平，产品可以为消费者所接受。

Experimental results indicated that the quality of product could reach the standard of crackers on the market when the addition amount of rice , glutinous rice or starch acetate was 20 % , 10 % or 5 % , respectively . The product could be accepted by consumers .

想要米花饼吗？

You want a rice cookie ?

结果表明：原料配比、米坯的干燥温度、干燥时间对膨化米饼感官品质有显著影响；

Results indicated that the raw material ratio , drying temperature and drying time influence the sensory properties of extruded rice cake significantly .