挤压蒸煮 meaning in Chinese

extrusion cooking

The research results indicate that the resistant starch of extruded rice adjunct was 0 . 27 % and 6 . 17 % less than that of tradition cooking method and raw grain rice respectively
研究结果表明，挤压蒸煮大米啤酒辅料比传统工艺中抗性淀粉含量减少约0 . 27 % ，比原料中抗性淀粉含量减少6 . 17 % 。
To explore why the ratio of collectable wort extract is higher than that of non - extruded , the influences of all parameters of rice extrusion system ( barrel temperature , material moisture , screw speed ) on resistant starch content of extuded rice were studied by using second - order quadratic orthogonal rotating combination design method
摘要为探索挤压蒸煮大米啤酒辅料麦汁浸出物收得率高于传统不挤压蒸煮啤酒辅料收得率的原因，用二次正交旋转组合试验法设计安排试验，研究了大米挤压蒸煮系统诸参数（套筒温度、物料含水量、螺杆转速）对大米抗性淀粉含量的影响规律。