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- The effects of wheat germ powder as quality improver on the viscoelasticity of frying instant noodle was investegated. 本文研究了小麦胚芽粉作为方便面的品质改良剂对提高油炸方便面复水后粘弹性的效果，并与其它品质改良剂（磷酸交联淀粉、活性干面筋、鲜鸡蛋清、瓜尔豆胶、CMC）进行了比较。
- Influenceof extensograms measured in 45min is greater than that in 90min and l35minon the qualities of dried noodle and fried instant noodle. 45min时的拉伸参数对挂面及方便面质构特性的参考价值大于 90min及 135min时的拉伸参数；
- The production technics of meal fibre fresh noodle with soft package produced by fried instant noodle equipments and the product quality were studied. 详细介绍了利用油炸方便面设备生产膳食纤维软包装先面条的生产工艺的研究和产品质量标准。
- Development of not fried instant noodle 非油炸方便面的研制
- Refining of Crude Palm Oil from Fried Instant Noodle Residue 油炸方便面废面渣毛油的精炼研究
- Correlations of wheat quality and fried instant noodle properties 小麦籽粒品质性状与方便面品质关系研究
- He was going to deep fry the poor boy! 他准备要把这可怜的男孩油炸一番！
- Deep fry shrimp ball till golden. 以中火炸虾枣至金黄色。
- I'll have instant noodle for supper. 晚饭我吃方便面。
- A Quick-measuring Method for the Oil Content in Fried Instant Noodle 方便面含油量速测方法
- The instant noodle is preservative-free. 这种方便面不含防腐剂.
- This kind of instant noodle is preservative-free. 这种方便面不含防腐剂。
- Deep fry them until crispy and lightly golden in colour. 放到锅里炸至酥脆，颜色呈金黄色即可。
- 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系统是一个食品质量和安全管理体系。论述了HACCP系统在方便食品生产中的应用。
- Deep fry marinated meat for 5-7 mins till golden brown &drip dry. 油沸后将肉块炸约5-7分钟至金黄色候用。
- Effects of the Addition of Starches in Wheat Flour on Fried Instant Noodle Quality 淀粉对油炸方便面品质影响的研究
- P.S. As I know, deep fry the crabs and then cook with beer and other spices. 翻译:如同我知道,油炸螃蟹和然后烹调用啤酒和其它香料。
- 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. 将真空冷冻干燥后的香菜添加到快餐面中,采用模糊数学定量化方法对各种感观指标进行分析评价,以确定最佳配方。
- Dust the crab with corn flour, deep fry in boiled oil until dry. Drain. 预备锅，烧热两杯油，蟹件扑粟粉后泡油至乾身后沥油待用。
- Application of HACCP System in Processing of Fried Instant Noodle Packaged in Bag HACCP系统在袋装油炸方便面生产中的运用
