翻译期刊

来源：百度知道 编辑：UC知道 时间：2024/05/22 23:51:13
The frying of gluten balls was modified from the method of Chen et al. (1998). One hundred grams of wet gluten balls were fried continuously through three consecutive deep-frying pans. Each pan (34 cm i.d. • 26 cm h) contained about 10 l of soybean oil. The frying time in the first, second and third pans were120, 90, and 70 s, respectively. The temperature of the first, second, and third pans were 135 ± 3, 157 ±3, and
190 ± 3 C, respectively.

面筋球的煎炸改进自Chen等人（1998）的方法。100g的湿面筋球通过三个相继的油炸锅连续煎炸。每个锅（34 cm内径，26cm高）含有约10升的豆油。在第一、第二和第三个锅的油煎时间分别是120、90和70秒。第一、第二和第三个锅的温度分别是135 ± 3, 157 ±3, and
190 ± 3℃。

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