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

• Optimization of Blanching of Quickly Frozen Purple Sweet Potato by Response Surface Method
  响应曲面法优化速冻紫甘薯的烫漂工艺
• 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。
• 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
• Skin the peaches by blanching them.
  把桃子焯一下去皮。
• 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。
• Whispered Huck, blanching with fright.
  哈克脸色吓得发白，悄悄地问道。
• 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
• Effects of blanching on water distribution and water status in sweet corn investigated by using MRI and NMR
  用低场核磁研究烫漂对甜玉米水分布和状态影响
• 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。
• 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。