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- The effects of wheat germ powder as quality improver on the viscoelasticity of frying instant noodle was investegated. 本文研究了小麥胚芽粉作為速食麵的品質改良劑對提高油炸速食麵復水后粘彈性的效果，並與其它品質改良劑（磷酸交聯澱粉、活性乾麵筋、鮮雞蛋清、瓜爾豆膠、CMC）進行了比較。
- Influenceof extensograms measured in 45min is greater than that in 90min and l35minon the qualities of dried noodle and fried instant noodle. 45min時的拉伸參數對挂面及速食麵質構特性的參考價值大於 90min及 135min時的拉伸參數；
- The production technics of meal fibre fresh noodle with soft package produced by fried instant noodle equipments and the product quality were studied. 詳細介紹了利用油炸速食麵設備生產膳食纖維軟包裝先麵條的生產工藝的研究和產品質量標準。
- Development of not fried instant noodle 非油炸速食麵的研製
- Refining of Crude Palm Oil from Fried Instant Noodle Residue 油炸速食麵廢面渣毛油的精鍊研究
- Correlations of wheat quality and fried instant noodle properties 小麥籽粒品質性狀與速食麵品質關係研究
- He was going to deep fry the poor boy! 他準備要把這可憐的男孩油炸一番！
- Deep fry shrimp ball till golden. 以中火炸蝦棗至金黃色。
- I'll have instant noodle for supper. 晚飯我吃速食麵。
- A Quick-measuring Method for the Oil Content in Fried Instant Noodle 速食麵含油量速測方法
- The instant noodle is preservative-free. 這種速食麵不含防腐劑.
- This kind of instant noodle is preservative-free. 這種速食麵不含防腐劑。
- Deep fry them until crispy and lightly golden in colour. 放到鍋里炸至酥脆，顏色呈金黃色即可。
- HACCP system is a safety system of quality control.Application of HACCP in sanitary quality control of fried instant food (especially instant noodles)was discussed systematically in this paper. HACCP系統是一個食品質量和安全管理體系。論述了HACCP系統在方便食品生產中的應用。
- Deep fry marinated meat for 5-7 mins till golden brown &drip dry. 油沸后將肉塊炸約5-7分鐘至金黃色候用。
- Effects of the Addition of Starches in Wheat Flour on Fried Instant Noodle Quality 澱粉對油炸速食麵品質影響的研究
- P.S. As I know, deep fry the crabs and then cook with beer and other spices. 翻譯:如同我知道,油炸螃蟹和然後烹調用啤酒和其它香料。
- In order to determine the optimal condition of vacuum freeze-drying of coriander, the fuzzy math quantitative method was used to analysis and appraise sensory index of the vacuum freeze-dried coriander added to the instant noodle. 將真空冷凍乾燥后的香菜添加到快餐面中,採用模糊數學定量化方法對各種感觀指標進行分析評價,以確定最佳配方。
- Dust the crab with corn flour, deep fry in boiled oil until dry. Drain. 預備鍋，燒熱兩杯油，蟹件撲粟粉后泡油至乾身後瀝油待用。
- Application of HACCP System in Processing of Fried Instant Noodle Packaged in Bag HACCP系統在袋裝油炸速食麵生產中的運用
