蒸煮食品
蒸煮食品-
蒸煮食品包装袋用测试仪器对比
Comparison of testing machines to the cooking food-packaging pouch
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热风法主要起干燥作用，全粉为生制品，属低RAG、GI食品原料，经蒸煮成为中等GI食品。
Hot air could dry the whole Pueraria powder to become a low-RAG and low-GI raw material . However after cooking , it changed to a middle-GI food .
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对籼米米果质量影响比较大的因素是：生坯二次干燥后的水分含量、米粉的蒸炼（蒸煮）时间、食品添加剂的种类及用量。
The moisture content of unbaked rice cracker blank after second drying , the time for steaming rice flour and the kinds and quantity of food additives applied were the three main factors that would affected the product quality .
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吊筐是蒸煮锅专用，蒸煮食品、肉类产品，二次消毒灭菌使用。
It have two kinds , one is common , the other is used with hoisting .