blanching

英 [ˈblɑːntʃɪŋ]

美 [ˈblæntʃɪŋ]

v.  (受惊吓)脸发白; 焯(把蔬菜等放在沸水中略微一煮)
blanch的现在分词

机械

柯林斯词典

• VERB 突然变得煞白
  If youblanch, you suddenly become very pale.
  1. His face blanched as he looked at Sharpe's blood-drenched uniform...
     他一看到夏普浸满鲜血的制服，脸色顿时变得煞白。
  2. She felt herself blanch at the unpleasant memories.
     一回想起那些不愉快的事情，她觉得自己的脸刷地就白了。
• VERB 退缩；回避
  If you say that someoneblanches atsomething, you mean that they find it unpleasant and do not want to be involved with it.
  1. Everything he had said had been a mistake. He blanched at his miscalculations...
     他所说的一切都是错的。他回避了自己的判断错误。
  2. There are places you can take physically handicapped children where staff don't blanch at the sight of a wheelchair.
     有些地方你能带残疾儿童去，那里的工作人员不会一看到轮椅就退缩。
• VERB 焯
  If youblanchvegetables, fruit, or nuts, you put them into boiling water for a short time, usually in order to remove their skins, or to prepare them for freezing.
  1. Skin the peaches by blanching them.
     把桃子焯一下去皮。

双语例句

• Scope of usage: multi-purpose is possible through conversion, applicable for broad-beans peeling off and slitting, blanching for apricot kernels, white kidney beans, soybeans, and peas as well.
  经改制后可一机多用，适用于蚕豆脱皮及兰花豆切口，杏仁脱皮，白芸豆脱皮，黄豆脱皮，豌豆脱皮。
• We could actually match the blanching.
  我们还能匹配到皮肤发白的现象。
• It is also recognized that blanching removes air from intercellular spaces of a fruit or vegetable, a step that is beneficial prior to sealing these products in containers.
  我们也认为热烫可除去水果或蔬菜细胞间隙中的空气。这是产品装罐密封以前有益的一步。
• This approach applies to commercial sterilization, although the conditions are more complex than the applications to pasteurization and blanching.
  尽管处理条件比巴氏杀菌和热烫更复杂，但这种方法很适用于商业灭菌。
• Blanching is a process similar to pasteurization but with specific application to fruits and vegetables.
  漂白是与巴氏杀菌类似的加工过程但专门应用于水果和蔬菜。
• The importance of blanching in enzyme inactivation is different for different foods and depends on shelf-life expectations.
  热烫在钝化酶活性中的重要性随不同产品而有所不同，并且取决于货架期的期望值。
• The general purpose of pasteurization and of blanching is to deliver a mild thermal process to a food commodity and inactivate specific product components causing product quality deterioration.
  巴氏杀菌和热烫的目的是提供食品适中的热处理、灭活特殊食品成分、防止食品变质。
• As is evident, blanching is a thermal process most often associated with the solid food commodities such as fruits and vegetables.
  如上所述，热烫是经常被用在固体食品（例如水果和蔬菜）上的一个处理过程。
• Which makes blanching, cooling and then slicing a more fail-proof method.
  因此水焯、冷却后切片的方法更加万无一失。
• In general, the equipment and systems used for pasteurization and blanching are designed to promote efficient transfer of thermal energy from a heat source to the product being heated.
  通常，我们设计巴氏杀菌和热烫的设备来提高热能从热源到加热产品的传输效率。