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

• Whispered Huck, blanching with fright.
  哈克脸色吓得发白，悄悄地问道。
• The paper mainly investigated parts of quality change of broccoli during the process of blanching and drying.
  主要研究了西兰花速冻前不同漂烫温度下的品质指标变化。
• A research into blanching s effects on papaw s chemical substance; The major components of acidic fraction are phenols and organic acids.
  漂烫对木瓜主要化学组成的影响研究酸性组分主要由酚类化合物和有机羧酸组成。
• 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。
• 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。
• Effect of Blanching Conditions on the Quality of Wild Actinidia chinensis Juice
  热烫条件对野生猕猴桃果汁品质的影响
• The entire world is blanching and waiting, which is why this is the perfect moment for our revenge.
  整个世界沸腾并等待着，这就是我们复仇的完美时刻的起因。
• 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。
• Pasteurization is most often associated with liquid foods, while blanching is most often associated with solid foods.
  巴氏杀菌通常用在液态食品上，而热烫通常用在固态食品上。
• Content of nitrites and acidity of Chinese cabbage in pickling process after different tackling, such as blanching it in boiling water, adding sugar and adding salt to it, were studied.
  实验分析了加盐、加糖、烫等不同处理对白菜腌制过程中亚硝酸盐含量及酸度变化的影响。