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

• Study on Blanching and green-protecting of Opuntia Milpa Alta juice green river Ordinance
  米邦塔仙人掌汁饮料的热烫护绿工艺（指环境保护）绿河条例
• 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。
• Some approached pure blanching; some were all had a bluish pallor; some worn by the older characters ( which had possibly lain by folded for many a year) inclined to a cadaverous tint, and to a Georgian style.
  有些近乎纯白；有些却是泛蓝的浅白；还有一些已经被妇女会的老会员穿得破旧（它们有可能叠起来存放许多年了）而接近了一种灰白的颜色，式样还是乔治时代的。
• 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。
• Following the blanching step, the product is packaged and the temperature is reduced to well below the freezing point of water.
  凝冻点（冰点）降低漂白之后，包装产品，降温至冰点以下。
• Two processes that utilize relatively mild thermal treatments to achieve the desired results are pasteurization and blanching.
  为达到理想结果而使用的两个中度热处理过程分别是巴氏杀菌和热烫。
• The result indicates that microwave blanching can undermine efforts of enzyme Chinese-yam soon, which the losses of nutrients can be reduce and organoleptic qualities after thawing can be maintained.
  同时对护色剂处理、热水烫漂、微波烫漂三种不同处理条件下怀山药解冻后的硬度、质地以及感官特性进行了比较。
• Blanching culture was one of a effective method.
  软化栽培为菊苣有效的栽培方式之一。
• 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。