e.g. Ingredients for exterior coating
苯乙烯储存、储罐最低要求
29.3.06. (JH) Final Draft 最终版本Proposed Minimum and Recommended Controls for Shell managed or contracmanufacturing sites). This documents should be used in conjunction with the relevant HSSE checklist 本清单适用于公司管理或租用的苯乙烯储罐( 不包括客户和生产现场的储罐).本清单应该和有关检查表一并使用.NOTES : The Technical Expert and the HSSE Advisor must use their expert judadditional guidance - the assessors must consult with other Shell Technical or HSSE Experts prior to making a final assessment of the facility (see attached list). 说明: 技术专家和HSSE 顾问必须应用他们的专用判定以确定是否符合最低的控制要求. 如需要额外的指导, 评估人可和壳牌公司技术和HSSE 专家进行咨询,以完成最终的评估NOTES : Recommended Controls represent additional good practice measures说明: 建议的控制措施表示为推荐的良好做法,应该考虑采纳, 并在评估时讨论concentration in vapour gap, 6-8 %) and inhibitor levels (min 10 ppm pTBC) mustbe maintained during storage 假定最小的循环能力-适当的氧气含量(气相中氧气含量最小为6-8 %) 和抑聚剂水平(最小 10 ppm Ptbc) 必须在储存期间有效保留如上述任何一个发生明显变, 测试频率应提高,并测试额外参数假定上述最低条件得到满足,关键数据和测量的频率如下ntracted Styrene Monomer Storage Tanks (this excludes customer tanks and tanks on our ownn conjunction with the relevant HSSE checklist 本清单适用于公司管理或租用的苯乙烯储罐( 不包括客户和生产现场的储罐).本清单应rt judgement to assess whether these Minimum Controls have been met. If there are areas which require other Shell Technical or HSSE Experts prior to making a final assessment of the facility (see attached list). 说明: 技术专家和控制要求. 如需要额外的指导, 评估人可和壳牌公司技术和HSSE 专家进行咨询,以完成最终的评估sures which should be considered and discussed during the assessment 说明: 建议的控制措施表示为推荐的良。
阿克苏诺贝尔粉末涂料产品数据表 - Interpon ACE 2010 YN106G 黑色中光泽平滑
Akzo Nobel Powder Coatings BVProduct Data SheetAkzoNobel Powder CoatingsInterpon ACE 2010YN106G Black Medium Gloss SmoothProduct Description Interpon ACE 2010is a series of superior UV and weather resistant TGIC-free polyester powdercoatings designed for exterior exposure and for use as a decorative and/or functional coating foragricultural and construction equipment and components. These coatings also provide significantlyimproved gloss retention and resistance to color change and possess outstanding transfer efficiencyand faraday cage penetration.Powder Properties Chemical type Polyester super-durable (TGIC-free)Area of usage Exterior parts for agricultural machinery or construction equipmentParticle Size Custom manufacturedAppearance Smooth, Medium glossColour BlackGloss (60°)60 ± 5 GUDensity (g/cm3)1,25 ± 0,10Stoving schedue15-30 minutes at 180°C, 10-25 minutes at 190°C, 8-20 minutes at 200°C(time at object temperature)Recommended DFT DTM: 70μm min - 110μm max; On Primer: 50μm min - 90μm max;On e-coat 45μm min - 90μm maxFailure to observe the correct curing and DFT conditions may cause adifference in color, gloss and the deterioration of the coating propertiesApplication ElectrostaticStorage Stability Under dry, cool (<25°C) conditions, at least 12 months from productiondate.Test Conditions The results are based on mechanical and chemical tests which (unless otherwise indicated) have been carried out under laboratory conditions and are given for guidance only. Actual product performance willdepend upon the circumstances under which the product is used.Substrate Cold Rolled SteelPretreatment Iron phosphate pretreated panels (ACT BonderiteÒ1070 DIW Panels)Film Thickness76-90 µmCure Schedule15 minutes at 190°CMechanical Tests Elongation ASTM-D522(conical mandrel)No crack at max elongationAdhesion ASTM-D3359(2 mm crosscut)5BHardness ASTM D3363(Gouge)3HCorrosion and Chemical Tests Cyclic Corrosion SAE J233440 days corrosion creep ≤ 3,5 mm fromscribeChemical resistance Good resistance to DI water, diesel fueland engine oilDurability Tests Exterior durability SAE J25272000h, excellent color and glossretention performanceColor stability atelevated temperatureGoodAkzoNobel Powder Coatings B.V. T +31 (0)71 308 6981Rijksstraatweg 31 (building 24) F +31 (0)71 318 6924PO Box 2170BA SassenheimThe NetherlandsPretreatment Aluminum, steel or Zinc surfaces to be coated must be clean and free from grease. Iron phosphate andparticularly lightweight zinc phosphating of ferrous metals improves corrosion resistance.Aluminum substrates may require a chromate or non-chromate conversion coating.Application Interpon ACE 2010 YN106G powders can be applied by manual or automatic electrostatic sprayequipment.It is recommended that for consistent application and appearance product be fluidized duringapplication. Unused powder can be reclaimed using suitable equipment and recycled through the coating system.Safety Precautions This product is intended for use only by professional applicators in industrial environments and shouldnot be used without reference to the relevant health and safety data sheet which Akzo Nobel has provided to its customers.DisclaimerIMPORTANT NOTE: The information in this data sheet is not intended to be exhaustive and is based on thepresent state of our knowledge and on current laws: any person using the product for any purpose otherthan that specifically recommended in the technical data sheet without first obtaining written confirmationfrom us as to the suitability of the product for the intended purpose does so at his own risk. It is always theresponsibility of the user to take all necessary steps to fulfill the demands set out in the local rules andlegislation. Always read the Material Data Sheet and the Technical Data Sheet for this product if available. Alladvice we give or any statement made about the product by us (whether in this data sheet or otherwise) iscorrect to the best of our knowledge but we have no control over the quality or the condition of the substrateor the many factors affecting the use and application of the product.Therefore, unless we specifically agree in writing otherwise, we do not accept any liability whatsoever for theperformance of the product or for any loss or damage arising out of the use of the product. All productssupplied and technical advices given are subject to our standard terms and conditions of sale. You shouldrequest a copy of this document and review it carefully. The information contained in this data sheet issubject to modification from time to time in the light of experience and our policy of continuousdevelopment. It is the user's responsibility to verify that this data sheet is current prior to using the product.Brand names mentioned in this data sheet are trademarks of or are licensed to AkzoNobelAkzoNobel Powder Coatings B.V.T +31 (0)71 308 6981 Rijksstraatweg 31 (building 24) F +31 (0)71 318 6924 PO Box 2170BA SassenheimThe Netherlands。
糖醋里脊的做法英语作文
糖醋里脊的做法英语作文Title: A Homespun Delight: Crafting Sweet and Sour Pork in EnglishOh, the tantalizing aroma of sizzling pork that wafts through the kitchen! Today, let's embark on a culinary journey to create a dish so beloved by many - Sweet and Sour Pork (or as we'd say in Chinese, Tangcu Liji). It’s a symphony of flavors, a dance between sweet, sour, and savory notes, all wrapped up in crispy, tender morsels of pork. This dish is not just about eating; it's a tale of textures and tastes, an art form uniquely crafted in every household.First off, we gotta pick our star – juicy pork loin, cut into bite-sized cubes, which we affectionately dub 'meat gems'. These little darlings are then dunked into a batter made from cornstarch and egg white, creating a luscious cloak that'll transform them into golden nuggets when they hit the hot oil. That sizzle? That’s the sound of anticipation!Nextes the ‘double cooking’ magic. The pork gets its first round of heat treatment in a wok filled with shimmering oil, giving rise to a crisp outer shell. Patience, dear friend, this stage calls for vigilance – overcooked and they’ll be tough as old boots, undercooked and they won't have that irresistible crunch. Once they turn a radiant golden hue, out theye onto a paper towel-lined plate to drain off excess oil, like sun-kissed beauties taking a breather.Now, let's whip up the sauce where the dish truly earns its name. In a separate pan, stir fry some chopped garlic and ginger until their pungent aromas fill your nostrils, making your taste buds do a happy dance. Pour in a mix of ketchup, rice vinegar, sugar, and soy sauce, stirring constantly until the sauce thickens into a glossy sheen. This concoction is nothing short of alchemy, transforming plain ingredients into a harmonious blend of sweet, sour, and salty.Time to reintroduce our golden pork cubes to the sauce. As they bathe in this flavorful elixir, each piece absorbs the essence of the sauce, infusing it with a delightfulplexity. Add in some diced bell peppers and pineapple chunks for a touch of freshness and sweetness, akin to scattering jewels amidst gold.Finally, the pièce de résistance – a dash of cornstarch slurry to give the sauce that perfect clingy consistency, coating every inch of those pork pieces like a warm embrace. And there you have it, folks, a plateful of Sweet and Sour Pork, ready to dazzle the palate and warm the heart.Served steaming hot with a bowl of fluffy rice, this dish invites you to take a bite, to experience the contrast of the crispy exterior yielding to the tender meat, followed by the zesty-sweet sauce that leaves you craving more. It's a nostalgic trip down memory lane for some, an exciting adventure into Chinese cuisine for others. Regardless, one thing's certain: once you've mastered the art of making Sweet and Sour Pork, it bes a treasured recipe that brings people together, igniting laughter, conversation, and memories around the dinner table. So go ahead, grab your apron and wok, and dive into the joyous world of creating your own masterpiece – the scrumptious Sweet and Sour Pork!In conclusion, though no grand summary can fully encapsulate the entire process and emotions tied to preparing a dish as rich and nuanced as Sweet and Sour Pork, suffice it to say that it's a journey worth embarking on. Each step is a testament to the beauty of cooking – an act of love and creativity that transcends language barriers, uniting food lovers worldwide through the universal language of flavor.。
外墙铝单板氟碳漆喷涂工艺流程
外墙铝单板氟碳漆喷涂工艺流程1.首先准备好需要涂装的外墙铝单板。
First, prepare the aluminum panels for coating.2.对铝单板进行表面清洁和打磨处理。
Clean and polish the surface of the aluminum panels.3.使用底漆对铝单板进行底涂处理。
Apply primer to the aluminum panels for a base coat.4.等待底漆干燥后,进行下一步的工艺处理。
Wait for the primer to dry before moving on to the next step of the process.5.使用氟碳漆对铝单板进行喷涂。
Spray the aluminum panels with fluorocarbon paint.6.确保涂装均匀,避免出现漏涂或者喷涂过厚的情况。
Ensure that the coating is applied evenly to avoid any missed spots or excessive spraying.7.等待氟碳漆干燥后,进行表面光洁度检查。
Wait for the fluorocarbon paint to dry before conductinga surface smoothness inspection.8.对干燥的铝单板进行反复擦拭,确保表面光洁度满足要求。
Repeatedly wipe the dry aluminum panels to ensure that the surface smoothness meets the requirements.9.检查铝单板表面是否存在漆膜破损或者气泡等缺陷。
Inspect the aluminum panel surface for any defects such as paint film damage or air bubbles.10.对于存在的缺陷,进行修补和瑕疵处理。
开启片剂完整性的窗户(中英文对照)
开启片剂完整性的窗户日本东芝公司,剑桥大学摘要:由日本东芝公司和剑桥大学合作成立的公司向《医药技术》解释了FDA支持的技术如何在不损坏片剂的情况下测定其完整性。
太赫脉冲成像的一个应用是检查肠溶制剂的完整性,以确保它们在到达肠溶之前不会溶解。
关键词:片剂完整性,太赫脉冲成像。
能够检测片剂的结构完整性和化学成分而无需将它们打碎的一种技术,已经通过了概念验证阶段,正在进行法规申请。
由英国私募Teraview公司研发并且以太赫光(介于无线电波和光波之间)为基础。
该成像技术为配方研发和质量控制中的湿溶出试验提供了一个更好的选择。
该技术还可以缩短新产品的研发时间,并且根据厂商的情况,随时间推移甚至可能发展成为一个用于制药生产线的实时片剂检测系统。
TPI技术通过发射太赫射线绘制出片剂和涂层厚度的三维差异图谱,在有结构或化学变化时太赫射线被反射回。
反射脉冲的时间延迟累加成该片剂的三维图像。
该系统使用太赫发射极,采用一个机器臂捡起片剂并且使其通过太赫光束,用一个扫描仪收集反射光并且建成三维图像(见图)。
技术研发太赫技术发源于二十世纪九十年代中期13本东芝公司位于英国的东芝欧洲研究中心,该中心与剑桥大学的物理学系有着密切的联系。
日本东芝公司当时正在研究新一代的半导体,研究的副产品是发现了这些半导体实际上是太赫光非常好的发射源和检测器。
二十世纪九十年代后期,日本东芝公司授权研究小组寻求该技术可能的应用,包括成像和化学传感光谱学,并与葛兰素史克和辉瑞以及其它公司建立了关系,以探讨其在制药业的应用。
虽然早期的结果表明该技术有前景,但日本东芝公司却不愿深入研究下去,原因是此应用与日本东芝公司在消费电子行业的任何业务兴趣都没有交叉。
这一决定的结果是研究中心的首席执行官DonArnone和剑桥桥大学物理学系的教授Michael Pepper先生于2001年成立了Teraview公司一作为研究中心的子公司。
TPI imaga 2000是第一个商品化太赫成像系统,该系统经优化用于成品片剂及其核心完整性和性能的无破坏检测。
欧盟食品添加剂标准法规(食品添加、食品酶制剂和食品用香料的通用许可程序)
I(Acts adopted under the EC Treaty/Euratom Treaty whose publication is obligatory)REGULATIONSREGULATION(EC)No1331/2008OF THE EUROPEAN PARLIAMENT AND OF THE COUNCILof16December2008establishing a common authorisation procedure for food additives,food enzymes and food flavourings(Text with EEA relevance)THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EURO-PEAN UNION,Having regard to the Treaty establishing the European Commu-nity,and in particular Article95thereof,Having regard to the proposal from the Commission,Having regard to the opinion of the European Economic and Social Committee(1),Acting in accordance with the procedure laid down in Article251 of the Treaty(2),Whereas:(1)The free movement of safe and wholesome food is anessential aspect of the internal market and contributes sig-nificantly to the health and well-being of citizens,and totheir social and economic interests.(2)A high level of protection of human life and health shouldbe assured in the pursuit of Community policies.(3)In order to protect human health,the safety of additives,enzymes and flavourings for use in foodstuffs for humanconsumption must be assessed before they are placed onthe Community market.(4)Regulation(EC)No1333/2008of the European Parlia-ment and of the Council of16December2008on foodadditives(3),Regulation(EC)No1332/2008of the Euro-pean Parliament and of the Council of16December2008on food enzymes(4)and Regulation(EC)No1334/2008of the European Parliament and of the Council of16December2008on flavourings and certain food ingre-dients with flavouring properties for use in and on foods(5)(hereinafter referred to as the sectoral food laws)lay downharmonised criteria and requirements concerning theassessment and authorisation of these substances.(5)It is envisaged,in particular,that food additives,foodenzymes and food flavourings,to the extent that the safetyof food flavourings must be assessed in accordance withRegulation(EC)No1334/2008[on flavourings and certainfood ingredients with flavouring properties for use in andon foods],must not be placed on the market or used infoodstuffs for human consumption,in accordance with theconditions laid down in each sectoral food law,unless theyare included on a Community list of authorised substances.(6)Ensuring transparency in the production and handling offood is absolutely crucial in order to maintain consumerconfidence.(7)In this context,it appears appropriate to establish for thesethree categories of substances a common Communityassessment and authorisation procedure that is effective,time-limited and transparent,so as to facilitate their freemovement within the Community market.(1)OJ C168,20.7.2007,p.34.(2)Opinion of the European Parliament of10July2007(OJ C175E,10.7.2008,p.134),Council Common Position of10March2008 (OJ C111E,6.5.2008,p.1),Position of the European Parliament of 8July2008(not yet published in the Official Journal)and Council Decision of18November2008.(3)See page16of this Official Journal.(4)See page7of this Official Journal.(5)See page34of this Official Journal.(8)This common procedure must be founded on the prin-ciples of good administration and legal certainty and mustbe implemented in compliance with those principles.(9)This Regulation will thus complete the regulatory frame-work concerning the authorisation of the substances bylaying down the various stages of the procedure,the dead-lines for those stages,the role of the parties involved andthe principles that apply.Nevertheless,for some aspects ofthe procedure,it is necessary to take the specific character-istics of each sectoral food law into consideration.(10)The deadlines laid down in the procedure take into accountthe time needed to consider the different criteria set in eachsectoral food law,as well as allowing adequate time forconsultation when preparing the draft measures.In par-ticular,the nine-months deadline for the Commission topresent a draft regulation updating the Community listshould not preclude the possibility of this being donewithin a shorter period.(11)Upon receipt of an application the Commission should ini-tiate the procedure and where necessary seek the opinionof the European Food Safety Authority(hereinafter referredto as the Authority)established by Regulation(EC)No178/2002of the European Parliament and of the Coun-cil of28January2002laying down the general principlesand requirements of food law,establishing the EuropeanFood Safety Authority and laying down procedures in mat-ters of food safety(1)as soon as possible after the validityand applicability of the application have been assessed.(12)In accordance with the framework for risk assessment inmatters of food safety established by Regulation(EC)No178/2002,the authorisation to place substances on themarket must be preceded by an independent scientificassessment,of the highest possible standard,of the risksthat they pose to human health.This assessment,whichmust be carried out under the responsibility of the Author-ity,must be followed by a risk management decision takenby the Commission under a regulatory procedure thatensures close cooperation between the Commission andthe Member States.(13)The authorisation to place substances on the market shouldbe granted pursuant to this Regulation provided that thecriteria for authorisation laid down under the sectoral foodlaws are satisfied.(14)It is recognised that,in some cases,scientific risk assess-ment alone cannot provide all the information on which arisk management decision should be based,and that otherlegitimate factors relevant to the matter under consider-ation may be taken into account,including societal,eco-nomic,traditional,ethical and environmental factors andthe feasibility of controls.(15)In order to ensure that both business operators in the sec-tors concerned and the public are kept informed of theauthorisations in force,the authorised substances shouldbe included on a Community list created,maintained andpublished by the Commission.(16)Where appropriate and under certain circumstances,thespecific sectoral food law may provide for protection ofscientific data and other information submitted by theapplicant for a certain period of time.In this case,the sec-toral food law should lay down the conditions under whichthese data may not be used for the benefit of anotherapplicant.(17)Networking between the Authority and the Member States’organisations operating in the fields within the Authority’smission is one of the basic principles of the Authority’soperation.In consequence,in preparing its opinion,theAuthority may use the network made available to it byArticle36of Regulation(EC)No178/2002and by Com-mission Regulation(EC)No2230/2004(2).(18)The common authorisation procedure for the substancesmust fulfil transparency and public information require-ments while guaranteeing the right of applicants to pre-serve the confidentiality of certain information.(19)Protecting the confidentiality of certain aspects of an appli-cation should be maintained as a consideration in order toprotect the competitive position of an applicant.However,information relating to the safety of a substance,includ-ing,but not limited to,toxicological studies,other safetystudies and raw data as such,should under no circum-stances be confidential.(20)Pursuant to Regulation(EC)No178/2002,Regulation(EC)No1049/2001of the European Parliament and of theCouncil of30May2001regarding public access to Euro-pean Parliament,Council and Commission documents(3)applies to documents held by the Authority.(1)OJ L31,1.2.2002,p.1.(2)Regulation(EC)No2230/2004of23December2004laying downdetailed rules for the implementation of European Parliament and Council Regulation(EC)No178/2002with regard to the network of organisations operating in the fields within the European Food Safety Authority’s mission(OJ L379,24.12.2004,p.64).(3)OJ L145,31.5.2001,p.43.(21)Regulation(EC)No178/2002establishes procedures fortaking emergency measures in relation to foodstuffs ofCommunity origin or imported from third countries.Itauthorises the Commission to adopt such measures in situ-ations where foodstuffs are likely to constitute a seriousrisk to human health,animal health or the environmentand where such risk cannot be contained satisfactorily bymeasures taken by the Member State(s)concerned.(22)In the interests of efficiency and legislative simplification,there should be a medium-term examination of the ques-tion whether to extend the scope of the common proce-dure to other legislation in the area of food.(23)Since the objectives of this Regulation cannot be suffi-ciently achieved by the Member States on account of dif-ferences between national laws and provisions and cantherefore be better achieved at Community level,the Com-munity may adopt measures,in accordance with the prin-ciple of subsidiarity as set out in Article5of the Treaty.Inaccordance with the principle of proportionality,as set outin that Article,this Regulation does not go beyond what isnecessary in order to achieve those objectives.(24)The measures necessary for the implementation of thisRegulation should be adopted in accordance with CouncilDecision1999/468/EC of28June1999laying down theprocedures for the exercise of implementing powers con-ferred on the Commission(1).(25)In particular the Commission should be empowered toupdate the Community lists.Since those measures are ofgeneral scope and are designed to amend non-essential ele-ments of each sectoral food law,inter alia,by supplement-ing it with new non-essential elements,they must beadopted in accordance with the regulatory procedurewith scrutiny provided for in Article5a of Decision1999/468/EC.(26)On grounds of efficiency,the normal time-limits for theregulatory procedure with scrutiny should be curtailed forthe addition of substances to the Community lists and foradding,removing or changing conditions,specifications orrestrictions associated with the presence of a substance onthe Community lists.(27)When,on imperative grounds of urgency,the normal time-limits for the regulatory procedure with scrutiny cannot becomplied with,the Commission should be able to applythe urgency procedure provided for in Article5a(6)ofDecision1999/468/EC for the removal of a substancefrom the Community lists and for adding,removing orchanging conditions,specifications or restrictions associ-ated with the presence of a substance on the Communitylists,HAVE ADOPTED THIS REGULATION:CHAPTER IGENERAL PRINCIPLESArticle1Subject matter and scope1.This Regulation lays down a common procedure for the assessment and authorisation(hereinafter referred to as the com-mon procedure)of food additives,food enzymes,food flavour-ings and source materials of food flavourings and of food ingredients with flavouring properties used or intended for use in or on foodstuffs(hereinafter referred to as the substances),which contributes to the free movement of food within the Community and to a high level of protection of human health and to a high level of consumer protection,including the protection of con-sumer interests.This Regulation shall not apply to smoke flavour-ings falling within the scope of Regulation(EC)No2065/2003of the European Parliament and of the Council of10November 2003on smoke flavourings used or intended for use in or on foods(2).2.The common procedure shall lay down the procedural arrangements for updating the lists of substances the marketing of which is authorised in the Community pursuant to Regulation (EC)No1333/2008[on food additives],Regulation(EC) No1332/2008[on food enzymes]and Regulation(EC) No1334/2008[on flavourings and certain food ingredients with flavouring properties for use in and on foods](hereinafter referred to as the sectoral food laws).3.The criteria according to which substances can be included on the Community list provided for in Article2,the content of the regulation referred to in Article7and,where applicable,the transitional provisions concerning ongoing procedures are laid down in each sectoral food law.Article2Community list of substances1.Under each sectoral food law,substances that have been authorised to be placed on the Community market shall be included on a list the content of which is determined by the said law(hereinafter referred to as the Community list).The Commu-nity list shall be updated by the Commission.It shall be published in the Official Journal of the European Union.2.‘Updating the Community list’means:(a)adding a substance to the Community list;(1)OJ L184,17.7.1999,p.23.(2)OJ L309,26.11.2003,p.1.(b)removing a substance from the Community list;(c)adding,removing or changing conditions,specifications orrestrictions associated with the presence of a substance on the Community list.CHAPTER IICOMMON PROCEDUREArticle3Main stages of the common procedure1.The common procedure for updating the Community list may be started either on the initiative of the Commission or fol-lowing an application.Applications may be made by a Member State or by an interested party,who may represent several inter-ested parties,in accordance with the conditions provided for by the implementing measures referred to in Article9(1)(a)(herein-after referred to as the applicant).Applications shall be sent to the Commission.2.The Commission shall seek the opinion of the European Food Safety Authority(hereinafter referred to as the Authority),to be given in accordance with Article5.However,for the updates referred to in Article2(2)(b)and(c),the Commission shall not be required to seek the opinion of the Authority if the updates in question are not liable to have an effect on human health.3.The common procedure shall end with the adoption by the Commission of a regulation implementing the update,in accor-dance with Article7.4.By way of derogation from paragraph3,the Commission may end the common procedure and decide not to proceed with a planned update,at any stage of the procedure,if it judges that such an update is not justified.Where applicable,it shall take account of the opinion of the Authority,the views of Member States,any relevant provisions of Community law and any other legitimate factors relevant to the matter under consideration.In such cases,where applicable,the Commission shall inform the applicant and the Member States directly,indicating in its letter the reasons for not considering the update justified.Article4Initiating the procedure1.On receipt of an application to update the Community list, the Commission:(a)shall acknowledge receipt of the application in writing to theapplicant within14working days of receiving it;(b)where applicable,shall as soon as possible notify the Author-ity of the application and request its opinion in accordance with Article3(2).The application shall be made available to the Member States by the Commission.2.Where it starts the procedure on its own initiative,the Com-mission shall inform the Member States and,where applicable, request the opinion of the Authority.Article5Opinion of the Authority1.The Authority shall give its opinion within nine months of receipt of a valid application.2.The Authority shall forward its opinion to the Commission, the Member States and,where applicable,the applicant.Article6Additional information concerning risk assessment1.In duly justified cases where the Authority requests addi-tional information from applicants,the period referred to in Article5(1)may be extended.After consulting the applicant,the Authority shall lay down a period within which this information can be provided and shall inform the Commission of the addi-tional period needed.If the Commission does not object within eight working days of being informed by the Authority,the period referred to in Article5(1)shall be automatically extended by the additional period.The Commission shall inform the Member States of the extension.2.If the additional information is not sent to the Authority within the additional period referred to in paragraph1,the Authority shall finalise its opinion on the basis of the informa-tion already provided.3.Where applicants submit additional information on their own initiative,they shall send it to the Authority and to the Com-mission.In such cases,the Authority shall give its opinion within the original period without prejudice to Article10.4.The additional information shall be made available to the Member States and the Commission by the Authority.Article7Updating the Community list1.Within nine months of the Authority giving its opinion,the Commission shall submit to the Committee referred to in Article14(1)a draft regulation updating the Community list,tak-ing account of the opinion of the Authority,any relevant provi-sions of Community law and any other legitimate factors relevant to the matter under consideration.In those cases where an opinion of the Authority has not been requested,the nine-month period shall start from the date the Commission receives a valid application.2.In the Regulation updating the Community list,the consid-erations on which it is based shall be explained.3.Where the draft regulation is not in accordance with the opinion of the Authority,the Commission shall explain the rea-sons for its decision.4.The measures,designed to amend non-essential elements of each sectoral food law,relating to the removal of a substance from the Community list,shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article14(3).5.On grounds of efficiency,the measures designed to amend non-essential elements of each sectoral food law,inter alia,by supplementing it,relating to the addition of a substance to the Community list and for adding,removing or changing conditions, specifications or restrictions associated with the presence of the substance on the Community list,shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article14(4).6.On imperative grounds of urgency,the Commission may use the urgency procedure referred to in Article14(5)for the removal of a substance from the Community list and for adding, removing or changing conditions,specifications or restrictions associated with the presence of a substance on the Community list.Article8Additional information concerning risk management1.Where the Commission requests additional information from applicants on matters concerning risk management,it shall determine,together with the applicant,a period within which that information can be provided.In such cases,the period referred to in Article7may be extended accordingly.The Commission shall inform the Member States of the extension and shall make the additional information available to the Member States once it has been provided.2.If the additional information is not sent within the addi-tional period referred to in paragraph1,the Commission shall act on the basis of the information already provided.CHAPTER IIIMISCELLANEOUS PROVISIONSArticle9Implementing measures1.In accordance with the regulatory procedure referred to in Article14(2),within a period of no longer than24months from the adoption of each sectoral food law,the implementing mea-sures for this Regulation shall be adopted by the Commission,and shall concern in particular:(a)the content,drafting and presentation of the applicationreferred to in Article4(1);(b)the arrangements for checking the validity of applications;(c)the type of information that must be included in the opinionof the Authority referred to in Article5.2.With a view to the adoption of the implementing measures referred to in paragraph1(a),the Commission shall consult the Authority,which,within six months of the date of entry into force of each sectoral food law,shall present it with a proposal concerning the data required for risk assessment of the substances concerned.Article10Extension of time periodsIn exceptional circumstances,the periods referred to in Article5(1)and Article7may be extended by the Commission on its own initiative or,where applicable,at the Authority’s request, if the nature of the matter in question so justifies,without preju-dice to Article6(1)and Article8(1).In such cases the Commis-sion shall,where appropriate,inform the applicant and the Member States of the extension and the reasons for it.Article11TransparencyThe Authority shall ensure the transparency of its activities in accordance with Article38of Regulation(EC)No178/2002.In particular,it shall make its opinions public without delay.It shall also make public any request for its opinion as well as any exten-sion of period pursuant to Article6(1).Article12Confidentiality1.Among the information provided by applicants,confiden-tial treatment may be given to information the disclosure of which might significantly harm their competitive position.Information relating to the following shall not,in any circum-stances,be regarded as confidential:(a)the name and address of the applicant;(b)the name and a clear description of the substance;(c)the justification for the use of the substance in or on specificfoodstuffs or food categories;(d)information that is relevant to the assessment of the safety ofthe substance;(e)where applicable,the analysis method(s).2.For the purposes of implementing paragraph1,applicants shall indicate which of the information provided they wish to be treated as confidential.Verifiable justification must be given in such cases.3.The Commission shall decide after consulting with the applicants which information can remain confidential and shall notify applicants and the Member States accordingly.4.After being made aware of the Commission’s position, applicants shall have three weeks in which to withdraw their application so as to preserve the confidentiality of the informa-tion provided.Confidentiality shall be preserved until this period expires.5.The Commission,the Authority and the Member States shall,in accordance with Regulation(EC)No1049/2001,take the necessary measures to ensure appropriate confidentiality of the information received by them under this Regulation,except for information which must be made public if circumstances so require in order to protect human health,animal health or the environment.6.If an applicant withdraws,or has withdrawn,its application, the Commission,the Authority and the Member States shall not disclose confidential information,including information the con-fidentiality of which is the subject of disagreement between the Commission and the applicant.7.The implementation of paragraphs1to6shall not affect the circulation of information between the Commission,the Authority and the Member States.Article13EmergenciesIn the event of an emergency concerning a substance on the Com-munity list,particularly in the light of an opinion of the Author-ity,measures shall be adopted in accordance with the procedures referred to in Articles53and54of Regulation(EC)No178/2002.Article14Committee1.The Commission shall be assisted by the Standing Commit-tee on the Food Chain and Animal Health established by Article58 of Regulation(EC)No178/2002.2.Where reference is made to this paragraph,Articles5and7 of Decision1999/468/EC shall apply,having regard to the pro-visions of Article8thereof.The period laid down in Article5(6)of Decision1999/468/EC shall be set at three months.3.Where reference is made to this paragraph,Article5a(1) to(4)and Article7of Decision1999/468/EC shall apply,having regard to the provisions of Article8thereof.4.Where reference is made to this paragraph,Article5a(1) to(4)and(5)(b)and Article7of Decision1999/468/EC shall apply,having regard to the provisions of Article8thereof.The time-limits laid down in Article5a(3)(c)and(4)(b)and(e)of Decision1999/468/EC shall be two months,two months and four months respectively.5.Where reference is made to this paragraph,Article5a(1),(2), (4)and(6)and Article7of Decision1999/468/EC shall apply, having regard to the provisions of Article8thereof.Article15Competent authorities of the Member StatesNot later than six months after the entry into force of each sec-toral food law,Member States shall forward to the Commission and to the Authority,in relation to each sectoral food law,the name and address of the national competent authority for the purposes of the common procedure,as well as a contact point therein.CHAPTER IVFINAL PROVISIONArticle16Entry into forceThis Regulation shall enter into force on the20th day following its publication in the Official Journal of the European Union.For each sectoral food law,it shall apply from the date of appli-cation of the measures referred to in Article9(1).Article9shall apply from20January2009.This Regulation shall be binding in its entirety and directly applicable in all Member States. Done at Strasbourg,16December2008.For the European ParliamentThe PresidentH.-G.PÖTTERING For the Council The President B.LE MAIRE。
GB24408-2009有害物质限量的要求表英汉互译
Table 1 harmful material set limit requirements项目( project )限量值( limit value )水性外墙涂料(Water-based exterior wallcoating)溶剂型外墙涂料(包括底漆和面漆)Synthetic resin emulsioncoatings for einterior wall(Including primer and finishpaint)挥发性有机化合物(VOC)含量/(g/L) ≤(volatile organic compounds)(VOC)Purity/(g/L) 底漆a(primer) a面漆a(finishpain t)a腻子b(putty)b色漆(coloredpaint)清漆(varnish)闪光漆(Glo ssylacquer) 120 150 15g/kg680c 700c 760c苯含量c/% ≤(Benzene )c/%___ 0.3甲苯、乙苯、二甲苯含量总和c/%≤(Toluene ethylbenzene xylene total content)c/%___ 40游离甲醛含量/(mg/kg)(content of free formaldehyde)/(mg/kg)≤100 ___游离二异氰酸酯(TDI和HDI)含量总和d/%≤(限以异氰酸酯作为固化剂的溶剂型外墙涂料)Free diisocyanate content summation(TDI andHDI)(Limited to isocyanate as curing agent ofsolvent exterior wall coating)___ 0.4Table 1 harmful material set limit requirements乙二醇醚及醚酯含量总和a、b、c/%≤(限乙二醇甲醚、乙二醇甲醚醋酸酯、乙二醇乙醚、乙二醇乙醚醋酸酯和二乙二醇丁醚醋酸酯)E thylene glycol ether and ether ester contentsummation a、b、c/%(Limit glycol dimethyl ether glycol dimethylether acetate ethylene glycol ether glycol etheracetate and diethylene glycol butyl ether acetate)0.03重金属含量/(mg/kg)(限色漆和腻子) ≤HeavyMetalsContent/(mg/kg)(Limit paint and be bored with child)铅(Pb)lead(Pb)1000镉(Cd)Cadmium(Cd)100 六价铬(Cr6+)Six price(Cr6+)1000汞(Hg)mercury(Hg)1000a 水性外墙底漆和面漆所有项目均不考虑稀释配比。
54种涂料中英文
54种涂料的英文名称和定义发表于 2010年01月30日 diane 没有评论在为华津思的水性涂料博客翻译国外技术文献时,常常碰到有些涂料的名称很难准确的找到中文对应的名称。
因为最近在研究香港政府的有关有机挥发物(VOC) 的文章,偶然看到在香港2009年通过的有机挥发物管理的条例之中,有一段很优秀的中英对照的涂料名称翻译。
特转载与此。
大家若是以后看国外文献,可以用来参考。
1)“工业保养涂料”(industrial maintenance coatings)指经配制用于或施用于暴露于下列一种或多于一种极端环境情况的基底(包括地板)的、包括底漆、封固底剂、中层底漆、中层涂料及外涂料的建筑涂料─(a) 沉浸于水、废水或化学溶液(水溶液及非水溶液),或内层长期暴露于冷凝水分;(b) 急速或长期暴露于腐蚀性、碱性或酸性物质,或类似的化学品、化学烟雾、化学混合物或溶液;(c) 重覆暴露于121°C以上的温度;(d) 重覆受强烈磨擦,包括机械磨损及使用工业溶剂、清洁剂或洗涤剂重覆洗擦;或(e) 外露的金属结构表面;2)“木料防腐剂”(wood preservatives)指经配制以藉着加入木料防腐化学品而保护木料免受腐烂或虫蛀的建筑涂料;3)“中层底漆”(undercoaters)指经配制用于或施用于基底,使表面平滑供其后加上涂层的建筑涂料;4)“用后涂料”(post-consumer coatings)指经已使用并对消费者来说已再没有用途,而原本会作为废料弃置的涂料,而该词不包括在生产过程中产生的废料;5)“地下木料防腐剂”(below-ground wood preservatives)指经配制作建筑用途以保护地下木料的木料防腐剂;6)“地台涂料”(floor coatings)指经配制用于或施用于地台,包括(但不限于)甲板、门廊、体育馆及保龄球道的不透明涂料,但不包括工业保养涂料;7)“仿石涂料或浮雕底漆”(granite look-alike coatings or textured undercoaters) 指仿花岗石、仿陶瓷或仿嵌花的砂浆漆料及浮雕底漆;“仿艺漆”(Japans or faux finishing coatings) 指符合以下说明的彩釉∶为供湿画法而设计并作为索色剂或彩釉而使用,用以营造包括(但不限于)尘垢、陈旧、烟薰及仿大理石及木纹等美术效果;9)“光油”(varnishes) 指以各类树脂配制以藉化学反应变干的透明木面涂料;10)“再造涂料”(recy cled coatings)指配制效果符合以下说明的建筑涂料∶涂料总重量的50%或以上由次级及用后涂料构成,而其总重量的10%或以上由用后涂料构成;11)“多彩漆”(multi-colour coatings)指以单一容器包装并作单一涂层施用的、在施用时展现多于一种颜色的建筑涂料;12)“印艺(标志)涂料”(graphic arts (sign) coatings) 指经配制而适合艺术工作者用人手以漆刷或滚筒涂髹用于室内及户外标志(不包括结构构件)及壁画的涂料,包括刻印文字的瓷漆、广告彩、遮盖涂料及制作招牌用的瓷漆;13)“防水封固底剂”(waterproofing sealers) 指主要为防止透气基底渗水的目的而配制的建筑涂料;14)“防水混凝土或砖石封固底剂”(waterproofing concrete or masonry sealers)指经配制用于涂封混凝土及砖石,以免被水、碱性物质、酸性物质及紫外光损害及防渍斑的透明或有色封固底剂;15)“防锈涂料”(rust preventative coatings)指经配制用于防止住宅及商业楼宇的金属表面腐蚀的建筑涂料;16)“防燃外部涂料”(fire-proofing exterior coatings)指经配制用以保护户外钢铁及其他户外建筑材料的结构完整,并获 Underwriters Laboratories Inc. of the United States (美国承保人实验室)列为可为钢铁提供防火保护的不透明的建筑涂料;17)“低固含量涂料”(low-solids coatings)指每公升物料的固体含量为0.12千克或以下的建筑涂料;18)“快干底漆、封固底剂及中层底漆”(quick-dry primers, sealers and undercoaters) 指符合以下说明的底漆、封固底剂及中层底漆∶拟用于表面,以使基底与其后涂上的涂层牢固黏合,而其表干时间为半小时以内,并可在2小时内加上另一涂层(ASTM D1640);19)“快干磁漆”(quick-dry enamels) 指符合以下说明的非哑面涂料─(a) 在正常情况下可用漆刷或滚筒刷直接从容器中使用(正常情况指环境温度在16°C至27°C之间);(b) 按照ASTM D1640测试时,以机械测试方法,表干时间为2小时或以下,实干时间为8小时或以下,指触干燥时间为4小时或以下;及(c) 以60度光泽计测定,干膜的光泽度达70度或以上;20)“非哑面涂料”(non-flat coatings)指符合以下说明的建筑涂料∶如以60度光泽计测定,所记录的光泽度达5度或以上,及如以85度光泽计测定,所记录的光泽度达15度或以上; (2009年第107号法律公告)21)“底漆”(primers) 指施用于表面,以使基底与其后加上的涂层牢固黏合的建筑涂料;22)“阻燃涂料”(fire-retardant coatings)指标明为及经配制用以阻燃及减慢火焰蔓延的建筑涂料;23)“附属物”(appurtenances)指固定构筑物的附连物品,包括(但不限于)扶手栏杆、储物柜、浴室及厨房装置、围栏、雨水槽及落管、纱窗、灯柱、暖气及空气调节设备、其他机械设备、大型固定工具、标志、电影及电视制作设备及混凝土模板;24)“金属颜料涂料”(metallic pigmented coatings)指在即用状态下每公升涂料含有至少48克元素金属颜料(锌除外)、云母微粒或任何金属颜料及云母微粒的组合的建筑涂料,但不包括屋顶涂料;25)“室内索色剂”(interior stains) 指标明为及专配制用于室内表面的索色剂;26)“耐高温工业保养涂料”(high-temperature industrial maintenance coatings)指经配制用于或施用于持续或间歇暴露于204°C以上温度的基底的工业保养涂料;27)“屋顶底漆(沥青)”(roof primers (bituminous)) 指经配制用于或施用于屋顶的、含沥青涂料物料的底漆;28)“屋顶涂料”(roof coatings) 指为经配制主要为防止水分渗透基底或为反射热力及紫外光辐射的目的而施用于屋顶的涂料;29)“屋顶银漆”(aluminium roof coatings) 指在即用状态下每公升涂料至少含84克铝元素颜料的屋顶涂料;30)“建筑涂料”(architectural coatings)指施用于固定构筑物及其附属物、路面或路缘之上的任何涂料;31)“索色剂”(stains)指经配制用以改变颜色但不隐藏木纹或木质的不透明或半透明建筑涂料;32)“透明木面涂料”(clear wood finishes) 指施用于木料基底以形成一层透明或半透明的固态膜的透明或半透明建筑涂料,包括清漆和光油;33)“透明手髹漆”(clear brushing lacquers)指─(a) 在配制时加入硝化纤维或人造树脂,以藉着溶剂挥发而在没有化学反应下变干并形成一层固态保护膜;及(b) 专供以漆刷涂髹的透明木面涂料,但不包括透明清漆掺砂封固底剂;34)“哑面涂料”(flat coatings) 指符合以下说明的建筑涂料∶如以85度光泽计测定,所记录的光泽度低于15度;如以60度光泽计测定,所记录的光泽度低于5度;35)“专业底漆”(specialty primers)指经配制用于或施用于基底,以涂封受火、烟或水损害的基底或用以稳定粉末过多的基底表面的建筑涂料,上述粉末过多的表面指按ASTM D4214─第1号摄影参考标准断定粉末级别属第4级或以下的表面;36)“清漆”(lacque rs)指在配制时加入硝化纤维或人造树脂,以藉着挥发而在没有化学反应下变干的透明或有色的木面涂料,包括透明清漆掺砂封固底剂;37)“混凝土养护混合料”(concrete-curing compounds) 指经配制用于或施用于刚倾倒的混凝土以减慢水分蒸发的涂料;38)“干雾涂料”(dry-fog coatings)指经配制只可供喷洒方式使用,并令到在喷出时偏离目标表面的微滴在散落地面及其他表面前已变干的建筑涂料;39)“游泳池涂料”(swimming pool coatings)指经专门配制用于或施用于游泳池内壁以抵抗游泳池化学品侵蚀的涂料;40)“游泳池维修涂料”(swimming pool repair coatings)指在现有的胶质氯化涂料之上用以修缮及保养游泳池的胶质氯化涂料;41)“挥发性有机化合物”(volatile organic compound) 指碳的任何挥发性化合物,但不包括甲烷、一氧化碳、二氧化碳、碳酸、金属碳化物、金属碳酸脂、碳酸铵及豁免化合物;42)“富锌工业保养底漆”(zinc-rich industrial maintenance primers)指经配制含有(以固体总重量计)至少65%金属锌粉(锌尘)的、供涂用于金属基底上的底漆;43)“菱镁土水泥涂料”(magnesite cement coatings)指经配制用于或施用于菱镁土水泥铺面的、用以保护菱镁土水泥基底免受水分侵蚀的涂料;44)“极耐用油性金属涂料”(superior durability solvent-borne coatings for metal)指符合下述说明的油性金属建筑涂料─(a) 耐用期为至少10年;(b) 按ASTM G154断定可耐受气候不少于500小时;及(c) 在酸性或碱性的环境下均能抗蚀;45)“极高光金属涂料”(extreme high-gloss coatings for metal) 指符合以下说明的用于金属零件及产品的建筑涂料∶采用ASTM D523测试时,在60度光泽计上展示反射度为75度或以上;46)“预处理金属涂料”(pre-treatment coatings for metal) 指符合以下说明的建筑涂料∶含固体重量不超过12%,而含酸重量至少为0.5%,该涂料用于表面蚀刻,并是直接施用于金属表面以防蚀、促使黏合及易于剥脱的;47)“预处理蚀洗底漆”(pre-treatment wash primers) 指符合以下说明的建筑涂料∶含酸重量最少为0.5%,并是直接用于光身金属表面以造成所需的表面蚀刻的;48)“道路涂料”(traffic coatings) 指符合以下说明的涂料∶经配制用于或施用于街道、高速公路和其他表面,包括(但不限于)路缘、坡级、行车道及泊车位;49)“掺砂封固底剂”(sanding sealers) 指经配制用于或施用于需要砂磨的光身木料,以及用以涂封木料供其后加上涂料的透明木料建筑涂料;50)“胶脂涂料”(mastic coatings) 指经配制用作覆盖破洞及小缝隙及隐藏凹凸不平表面的、施用厚度至少为0.25毫米(以单一涂层在变干后计)的建筑涂料;51)“黏合分隔材料”(bond breakers) 指经配制用于或施用于混凝土层之间,以免刚倾倒在基底上的面层混凝土与基底黏合的涂料;52)“虫胶”(shellacs) 指纯粹由紫胶虫(胶蚧科昆虫紫胶虫) 的树脂性分泌物配制而成,以酒精稀释,并经配制以在没有化学反应下挥发变干的透明或有色建筑涂料;53)“沥青涂料物料”(bituminous coating materials)指可溶于二硫化碳的主要由碳氢化合物及来自天然沉积物或从原油或低级煤蒸馏而得的残余物组成的黑色或棕色涂料物料。
用英语介绍麻婆豆腐的作文
用英语介绍麻婆豆腐的作文Mapo Tofu: A Spicy Sichuan DelicacySichuan cuisine is renowned for its bold flavors and aromatic spices, and one of the most iconic dishes from this culinary tradition is Mapo Tofu. This spicy and savory dish has captivated the taste buds of food enthusiasts around the world, becoming a beloved staple in Chinese restaurants and households alike.At its core, Mapo Tofu is a harmonious blend of silky tofu, ground pork, and a complex sauce that packs a punch of heat and umami. The dish originates from the Sichuan province, a region known for its love of chili peppers and bold seasonings. The name "Mapo" refers to the pockmarked face of the elderly woman who is credited with creating this iconic dish, a testament to the humble origins of this culinary masterpiece.The key to a truly authentic Mapo Tofu lies in the careful selection and preparation of its ingredients. The tofu used in this dish is typically a soft or medium-firm variety, which allows it to soak up the flavors of the sauce while retaining a delicate and creamy texture. The ground pork, on the other hand, is sautéed until it develops acrispy and flavorful exterior, adding a satisfying mouthfeel to the dish.The sauce, however, is where the true magic of Mapo Tofu lies. It is a complex and multi-layered concoction that combines the heat of Sichuan peppercorns, the depth of fermented black beans, the umami of soy sauce, and the sweetness of brown sugar. These ingredients are expertly blended and simmered until they create a harmonious and addictive sauce that coats the tofu and pork with a delightful spicy-savory coating.One of the most intriguing aspects of Mapo Tofu is the unique flavor profile that sets it apart from other Chinese dishes. The Sichuan peppercorns, in particular, contribute a distinctive numbing sensation that tingles the tongue and creates a unique sensory experience. This effect, known as "ma la" in Sichuan cuisine, is a hallmark of the region's culinary traditions and adds an extra layer of complexity to the dish.Beyond its delicious taste, Mapo Tofu also holds cultural significance in China. It is a dish that has been passed down through generations, with each family or restaurant adding their own unique twist to the recipe. The dish is often served during important celebrations or gatherings, where it is shared and enjoyed by family and friends alike.In recent years, Mapo Tofu has gained global recognition, with its popularity spreading beyond the borders of China. Chefs and home cooks around the world have embraced this spicy Sichuan delight, adapting it to local tastes and ingredients while still maintaining the core essence of the dish. From upscale restaurants to humble street food stalls, Mapo Tofu has become a culinary ambassador, showcasing the depth and diversity of Chinese cuisine to a global audience.As you delve into the world of Mapo Tofu, you'll discover a dish that is not only a feast for the senses but also a testament to the rich cultural heritage of Sichuan cuisine. Whether you're a seasoned Sichuan food enthusiast or a curious newcomer, Mapo Tofu is a dish that is sure to captivate your palate and leave you craving for more.。
导热塑料 外观喷涂工艺流程
导热塑料外观喷涂工艺流程As a manufacturer in the thermal plastic industry, adopting an efficient and reliable process for exterior coating of heat-conductive plastics is crucial to meet the demands of our customers. This not only enhances the aesthetic appeal of our products but also provides additional protective layers to prolong their lifespan. Exterior coating serves as a barrier against environmental factors such as moisture,UV rays, and chemical exposure, adding a layer of durability to the plastic components.作为热塑料行业的制造商,采用高效可靠的导热塑料外观涂层工艺对满足客户需求至关重要。
这不仅可以增强产品的美观度,还可以提供额外的保护层,延长其使用寿命。
外观涂层作为阻挡湿气、紫外线和化学品等环境因素的屏障,为塑料部件增加了一层耐用性。
The first step in the exterior coating process of heat-conductive plastics involves surface preparation. This step is crucial as it ensures proper adhesion of the coating to the plastic substrate. Surface preparation may include cleaning, degreasing, and roughening the surface to promote mechanical adhesion. Proper surface preparationis essential for achieving a uniform and long-lasting coating that can withstand wear and tear.在导热塑料外观涂层工艺的第一步是表面处理。
如何制作炸鸡英语作文
如何制作炸鸡英语作文Title: The Art of Making Fried Chicken。
Fried chicken, with its crispy exterior and juicy interior, is a beloved dish enjoyed worldwide. While there are countless variations, the essence of making great fried chicken lies in a few key steps and ingredients. In this essay, we will explore the art of making fried chicken, from selecting the right chicken to achieving the perfect crunch.First and foremost, the choice of chicken is crucial. Opt for fresh, high-quality chicken pieces such as drumsticks, thighs, or breast cutlets. Ensure they are properly cleaned and trimmed of excess fat. This ensures that the chicken cooks evenly and results in a better texture.Next, marination plays a vital role in infusing flavor into the chicken. A simple yet flavorful marinade can bemade using ingredients like buttermilk, salt, pepper,garlic powder, and paprika. Allow the chicken to marinate for at least a few hours, or preferably overnight, in the refrigerator. This not only tenderizes the meat but also adds depth to the flavor profile.Once the chicken has marinated sufficiently, it's time to prepare the coating. A classic coating consists of a mixture of all-purpose flour, salt, pepper, and various spices such as cayenne pepper, onion powder, and thyme. The flour coating helps to create that iconic crispy crust when fried.Before dredging the chicken in the flour mixture, it's important to shake off any excess marinade. This ensures that the coating adheres properly to the chicken. Dip each piece of chicken into the flour mixture, making sure to coat it evenly on all sides. For an extra crispy coating, you can double dip the chicken by returning it to the marinade and then back into the flour mixture.Now comes the frying process. Heat a pot or deep fryerfilled with oil to around 350°F (175°C). Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the pot. Frying in batches ensures that the chicken cooks evenly and maintains its crispiness.The chicken should fry for about 12-15 minutes, depending on the size of the pieces, until they are golden brown and cooked through. Use a meat thermometer to ensure that the internal temperature reaches at least 165°F (74°C) for safety.Once the chicken is cooked, remove it from the oil and place it on a wire rack to drain any excess oil. Allow the chicken to rest for a few minutes before serving to let the juices redistribute.Finally, serve your homemade fried chicken with your favorite sides such as mashed potatoes, coleslaw, or biscuits for a delicious and satisfying meal.In conclusion, making fried chicken is both an art and a science. By selecting the right ingredients, marinatingproperly, coating evenly, and frying to perfection, you can create a dish that is sure to impress. So roll up your sleeves, get cooking, and enjoy the crispy goodness of homemade fried chicken!。
广汉美食英语作文
广汉美食英语作文Guanghan, a city nestled in the heart of Sichuan province, China, has long been renowned for its exceptional culinary offerings. From the fragrant spices that permeate the air to the intricate flavors that dance on the palate, the local cuisine of Guanghan is a true gastronomic delight. In this essay, we will explore the rich tapestry of Guanghan's culinary heritage and the mouthwatering dishes that have captivated the hearts and taste buds of both locals and visitors alike.At the very core of Guanghan's culinary identity lies the vibrant and diverse local produce. The region's fertile lands and temperate climate have blessed it with an abundance of high-quality ingredients, from the succulent fresh vegetables to the fragrant herbs and spices that are the hallmark of Sichuan cuisine. The local farmers take immense pride in their craft, carefully tending to their crops and ensuring that every ingredient that makes its way into Guanghan's kitchens is of the utmost quality.One of the most iconic dishes of Guanghan is the renowned MapoTofu. This fiery and flavorful dish is a perfect harmony of silky smooth tofu, minced pork, and a complex blend of Sichuan peppercorns, chili oil, and fermented black beans. The result is a mouthwatering explosion of flavors that perfectly balances the heat, the umami, and the subtle sweetness. Each bite of Mapo Tofu is a culinary adventure, with the numbing sensation of the Sichuan peppercorns dancing on the tongue and the rich, savory notes lingering long after the last morsel has been consumed.Another standout dish that has become synonymous with Guanghan's culinary prowess is the Kung Pao Chicken. This classic Sichuan dish features tender chunks of chicken, peanuts, and a medley of vegetables, all tossed in a tantalizing sauce that combines the heat of chili peppers, the sweetness of soy sauce, and the tanginess of vinegar. The result is a harmonious blend of textures and flavors that is simply irresistible. The Kung Pao Chicken of Guanghan is renowned for its perfect balance, with each ingredient complementing the others to create a dish that is both satisfying and addictive.Equally impressive is the Twice-Cooked Pork, a dish that showcases the ingenuity and skill of Guanghan's chefs. This labor-intensive preparation involves first boiling the pork belly to tenderize it, then stir-frying it with a complex sauce made from fermented chili bean paste, soy sauce, and a variety of aromatic spices. The result is a dishthat is both tender and crispy, with a depth of flavor that is truly remarkable. The Twice-Cooked Pork of Guanghan is a testament to the region's culinary prowess and the dedication of its chefs to perfecting traditional recipes.No discussion of Guanghan's cuisine would be complete without mentioning the city's famous hot pot. The Sichuan hot pot, a communal dining experience, is a true showcase of the region's love for bold, spicy flavors. The broth, simmered with a blend of Sichuan peppercorns, chili peppers, and a variety of aromatic herbs and spices, is the centerpiece of this interactive dining experience. Diners gather around the bubbling pot, carefully selecting from a wide array of thinly sliced meats, fresh vegetables, and delicate seafood to cook in the flavorful broth. As the ingredients mingle and the flavors meld, the hot pot becomes a celebration of Guanghan's culinary heritage, a shared experience that brings people together around the table.But Guanghan's culinary prowess is not limited to savory dishes alone. The city is also renowned for its exceptional sweet treats, with the Sichuan-style Mahua being a particular standout. This deep-fried dough twist is a delightful combination of crispy exterior and chewy, slightly sweet interior, often dusted with a coating of fragrant spices or dipped in a syrupy glaze. The Mahua of Guanghan is a beloved snack that has become a symbol of the city's vibrant food culture, a delicious reminder of the region's commitment to craftsmanship andthe celebration of simple pleasures.Underlying the diverse and delectable dishes of Guanghan is a rich culinary tradition that has been carefully cultivated over centuries. The local chefs of Guanghan are the guardians of this heritage, passing down their knowledge and techniques from generation to generation. They take immense pride in their craft, constantly experimenting with new flavor combinations and refining their recipes to ensure that the essence of Sichuan cuisine is preserved and elevated.Beyond the exceptional flavors, Guanghan's cuisine also reflects the city's deep-rooted cultural identity. Each dish is imbued with a sense of place, a reflection of the region's history, traditions, and the unique character of its people. The spices and ingredients used, the cooking methods employed, and the presentation of the dishes all come together to create a culinary experience that is truly representative of Guanghan's distinct identity.As you wander the bustling streets of Guanghan, the tantalizing aromas of the local cuisine will beckon you to explore and indulge. From the sizzling hot pots to the delicate pastries, the city's culinary landscape is a testament to the ingenuity, passion, and unwavering dedication of its people. Whether you're a seasoned foodie or acurious traveler, a journey through Guanghan's culinary delights is sure to leave an indelible mark on your palate and your heart.。
包衣片的生产工艺流程
包衣片的生产工艺流程英文回答:Battered Coating Production Process.1. Preparation of Ingredients.Select fresh and high-quality ingredients for the batter and coating.Measure and weigh the ingredients accurately to ensure consistent results.Mix the dry ingredients (flour, salt, and spices) in a separate bowl.Combine the wet ingredients (eggs, milk, and water) in another bowl.2. Batter Preparation.Gradually add the wet ingredients to the dry ingredients while whisking continuously.Whisk until a smooth, lump-free batter is formed.The batter should have a slightly thin consistency, allowing the food to be easily coated.3. Preparation of Food Items.Season the food items as desired.Dredge the food in flour to help adhere the batter.Shake off any excess flour before dipping in the batter.4. Dipping and Coating.Submerge the food items in the batter, ensuring they are fully coated.Remove the food from the batter and allow any excess batter to drip off.Place the coated food items on a wire rack to prevent them from sticking together.For double coating, repeat the dipping and coating process once more.5. Breadcrumb Coating.Prepare the breadcrumbs by crushing them in a food processor or using a blender.Place the breadcrumbs in a shallow dish.Press the coated food items into the breadcrumbs to create a crispy exterior.6. Deep-Frying.Heat the oil in a deep fryer or large skillet to the desired temperature (usually around 375°F/190°C).Carefully place the coated food items in the hot oil.Fry for a few minutes or until the coating is golden brown and the food is cooked through.7. Draining and Serving.Remove the fried food items from the oil and drain on paper towels to remove excess oil.Season with additional salt and pepper if desired.Serve immediately or keep warm in a heated oven until ready to serve.中文回答:裹粉生产工艺流程。
腊排骨做法英语作文
腊排骨做法英语作文Braised pork ribs, also known as "la pai gu" in Chinese, is a beloved dish that has been a staple in Chinese cuisine for centuries. This flavorful and tender dish is a perfect representation of the rich culinary heritage of China, blending aromatic spices, savory sauces, and succulent pork to create a truly mouthwatering experience. In this essay, we will explore the step-by-step process of preparing this delectable dish, highlighting the key ingredients and techniques that make it a true culinary delight.The foundation of a well-executed braised pork ribs dish lies in the selection of high-quality pork ribs. The ideal cut for this dish is the meaty and flavorful St. Louis-style ribs, which feature a generous amount of meat attached to the bone. These ribs should be cut into individual segments, typically around 2-3 inches in length, to ensure even cooking and a satisfying bite-sized portion.Once the pork ribs have been prepared, the next step is to create a flavorful marinade that will infuse the meat with a depth of flavor. The marinade typically consists of a blend of soy sauce, rice wine orShaoxing wine, brown sugar, garlic, ginger, and a variety of aromatic spices, such as star anise, cinnamon, and fennel seeds. The ribs should be submerged in this marinade and allowed to soak for at least 2-3 hours, or ideally overnight, to allow the flavors to fully penetrate the meat.After the marinating process, the next step is to brown the pork ribs. This can be done by searing the ribs in a hot pan or wok with a small amount of oil until they develop a beautiful caramelized crust on the exterior. This step not only adds a layer of flavor but also helps to lock in the juices and prevent the meat from drying out during the subsequent braising process.With the pork ribs seared, it's time to move on to the braising stage. In a large pot or Dutch oven, combine the marinated ribs with the reserved marinade, as well as additional flavorful ingredients such as soy sauce, rice vinegar, and a touch of honey or brown sugar. The pot should be brought to a gentle simmer, and then gently braised for a minimum of 1.5 to 2 hours, or until the meat is tender and falling off the bone.During the braising process, it's important to regularly check the liquid level and adjust the heat as needed to maintain a gentle simmer. The pork ribs should be turned and basted occasionally to ensure even cooking and to allow the flavors to fully develop. As thebraising time progresses, the sauce will thicken and become rich and glossy, creating a perfect coating for the tender pork.Once the pork ribs have reached the desired level of tenderness, the dish can be finished with a few additional touches. For a touch of freshness, chopped scallions or cilantro can be sprinkled over the top, providing a bright contrast to the savory and slightly sweet flavors of the dish. Some recipes also call for the addition of a small amount of toasted sesame seeds, which add a delightful crunch and nutty aroma.Serving braised pork ribs is a true delight. The dish is often accompanied by steamed white rice, which helps to soak up the delectable sauce and provides a perfect foil to the rich and tender pork. Additionally, a simple side of stir-fried vegetables or a crisp salad can help to balance the overall meal and provide a refreshing contrast to the richness of the ribs.In conclusion, the art of preparing braised pork ribs is a testament to the depth and complexity of Chinese cuisine. By carefully selecting the right ingredients, marinating the pork, and slowly braising it to perfection, one can create a dish that is not only visually stunning but also bursting with flavor. Whether enjoyed as a family meal or served as part of a larger feast, braised pork ribs are a true culinarymasterpiece that can transport the diner to the heart of Chinese culinary tradition.。
辐射固化树脂在汽车内饰件涂料中的应用
UV-radiation cure
OH + OCN Polymer
Polymer
post-cure at elevated or room temperature
O
O C NH Polymer
Polymer
Dual-cure solution from Allnex 湛新的双固化技术方案
UV dual cure (2) : thermal + UV 先热固,后光固
Dual-cure solution from Allnex 湛新树脂的双重固化方案
Content内容
UV technology for auto interior coating UV技术用于汽车内饰件涂料
automotive interior market trends fit well with the
295,000
Exterior coating (wheel cover, bumper, headlamp) Interior coating (trim, panels etc)
147,002
236,000
76,654
71,344
61,323
15,331 EMEA
57,075
14,269 NA /LA
advantages of UV technology: UV技术的优势很好的适应了
汽车内饰件的要求和趋势
Button/
• Scratch / chemical resistance coating 耐刮擦、耐化学品
knob
• Specialty coating (AG, AR, AF)特
less
殊功能
post formable with blocking resistantance
用英语描述各种鸡蛋美食作文
用英语描述各种鸡蛋美食作文The Delightful World of Egg Culinary Delights.Eggs, a humble yet versatile ingredient, have been a staple of our diets for centuries. Their rich, creamy texture and unique flavor provide the perfect canvas for a wide array of culinary creations. From breakfast scrambles and omelets to elegant main course dishes and decadent desserts, eggs transform into delicious treats that tantalize the taste buds. Let us explore the captivating world of egg-based delicacies and uncover the beauty ofthis remarkable food.1. Breakfast Favorites.Few things say "morning" better than a plate of freshly cooked eggs. The classic scrambled eggs, fluffy and golden, can be enjoyed plain or adorned with a sprinkle of cheese, chopped herbs, or a few slices of avocado. The hearty omelet, a folded masterpiece of eggs, cheese, andvegetables, is a filling start to the day. And let's not forget the classic fried egg, sunny-side up or over easy, served on a slice of toast with a generous spread of butter.2. Baking Delights.Eggs play a crucial role in baking, adding richness and texture to desserts. The classic chocolate chip cookie,with its crispy exterior and soft, chewy interior, owes its irresistible appeal to the eggs that bind the ingredients together. Custards, mousses, and other delicate dessertsrely on eggs to achieve their smooth, creamy consistency. And let's not forget the elegant cheesecake, with its rich, creamy filling and buttery crust, a testament to the magicof eggs in baking.3. Main Course Wonders.Eggs are not just for breakfast; they can alsotransform into elegant main course dishes. The classic quiche, a savory pie filled with eggs, cheese, and avariety of meats or vegetables, is a perfect example ofthis. Eggplant parmesan, with its layers of eggplant, cheese, and tomato sauce, is another delicious dish that showcases the versatility of eggs. And who can resist the allure of a creamy carbonara, with its silky egg sauce coating tender pasta and salty bacon?4. Global Egg Dishes.The influence of eggs in global cuisine is immense. From the Spanish tortilla española, a savory omelet made with potatoes and onions, to the Italian frittata, a versatile dish that can be filled with anything from vegetables to cheese, eggs have left their mark on cuisines worldwide. The Japanese tamagoyaki, a rolled omelet filled with savory ingredients, is another example of the unique ways eggs are used around the globe.5. Innovations and Fusion.The beauty of eggs lies in their ability to adapt to various flavors and textures. Chefs are constantly innovating and creating new egg-based dishes, fusingtraditional flavors with modern techniques. From savory egg puddings to sweet egg-based ice creams, the possibilities are endless.In conclusion, eggs are not just a simple ingredient; they are a culinary canvas waiting to be transformed into delicious delights. From breakfast favorites to elegantmain course dishes and innovative fusion creations, eggs offer a world of flavors and textures that are both satisfying and exciting. So, the next time you reach for a box of eggs, remember that you're not just buying breakfast; you're embarking on a culinary adventure.。
做土豆丝的英语作文
做土豆丝的英语作文The Art of Making Shredded Potatoes.Cooking is an expression of love, a way to bring people together, and a medium for cultural exchange. Among the vast array of dishes from around the world, the simple yet delicious shredded potato dish holds a special place. It is a staple in many households, offering a balance of flavors and textures that are both satisfying and comforting.The journey of making shredded potatoes begins with careful selection of ingredients. The potatoes, the foundation of this dish, should be firm and free from blemishes, ensuring they will hold their shape during the cooking process. Other essential ingredients include oil, salt, and pepper, which bring out the natural flavors of the potatoes while enhancing their taste.Once the ingredients are ready, the potatoes are washed thoroughly to remove any dirt or impurities. They are thenpeeled, revealing their smooth, white flesh. The next step is to shred the potatoes into thin, even strips. This process requires skill and patience, as it is crucial to maintain consistency in the thickness of the shreds to ensure uniform cooking.As the potatoes are being shredded, the stove is preheated to a medium-high flame. A generous amount of oil is poured into a pan, coating the bottom evenly. This creates an ideal cooking environment for the potatoes, allowing them to crisp up beautifully without sticking to the pan.Once the oil is hot, the shredded potatoes are gently lowered into the pan. They sizzle as they make contact with the hot oil, releasing their natural aroma. The potatoes are then stirred frequently to prevent them from sticking together or burning. This step is crucial as it ensures even cooking and prevents the potatoes from turning soggy.As the potatoes cook, they start to turn a golden brown color, indicating that they are ready for the next step. Atthis point, salt and pepper are sprinkled evenly over the potatoes, adding a hint of seasoning that brings out their inherent flavors. The potatoes are then stirred gently to distribute the seasonings evenly.The final stage of cooking involves allowing the potatoes to cook for a few minutes longer, until they are completely tender and the exterior is crispy. This is achieved by reducing the heat to low and allowing the potatoes to cook slowly, without stirring too often. This ensures that the potatoes maintain their shape and texture, resulting in a dish that is both visually appealing and taste-bud satisfying.Once the potatoes are cooked to perfection, they are removed from the pan and transferred to a serving dish. The dish is then ready to be enjoyed, either as a side dish or as a standalone meal. The shredded potatoes, with their crispy exterior and tender interior, offer a delightful contrast in textures that is both satisfying and enjoyable.In conclusion, making shredded potatoes is not just acooking process; it's an art. It requires meticulous attention to detail, precision in technique, and a deep understanding of the ingredients. The result is a dish that is not only delicious but also nutritious, offering a taste of home that can be enjoyed by all. Whether it's a weekday meal or a special occasion, shredded potatoes are always a welcome addition to the table.。
英语做饭过程作文炸鸡
英语做饭过程作文炸鸡Title: The Art of Making Crispy Fried Chicken。
Frying chicken is a culinary adventure that blends flavors, textures, and techniques to create a dish loved by many around the world. Here, we embark on a journey through the process of crafting crispy fried chicken, exploring each step with care and attention to detail.1. Preparation: Every great dish starts with proper preparation. Begin by gathering your ingredients: chicken pieces (such as drumsticks, thighs, or wings), flour, eggs, breadcrumbs or seasoned coating mix, salt, pepper, and any additional spices or herbs you desire. Take the chicken out of the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking.2. Seasoning: Seasoning is key to imparting flavor into the chicken. Sprinkle salt and pepper liberally over the chicken pieces, ensuring they are evenly coated. You canalso add garlic powder, paprika, cayenne pepper, or any other spices you prefer for an extra kick.3. Coating: The coating is what gives fried chicken its irresistible crispy exterior. Set up a dredging station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs or seasoned coating mix. Dredge each piece of chicken in flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs or seasoned coating mix, pressing gently to adhere.4. Frying: Heat oil in a deep skillet or fryer to350°F (175°C). Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary to maintain the oil temperature and ensure even cooking. Cook the chicken for about 12-15 minutes, turning occasionally, until golden brown and crispy and the internal temperature reaches 165°F (74°C).5. Draining and Resting: Once the chicken is cooked to perfection, remove it from the oil using a slotted spoon ortongs and transfer it to a wire rack set over a baking sheet. This allows any excess oil to drain off and prevents the chicken from becoming soggy. Let the chicken rest for a few minutes before serving to allow the juices to redistribute, ensuring a juicy and flavorful bite.6. Garnishing and Serving: Fried chicken is deliciouson its own, but you can take it to the next level by garnishing with fresh herbs like parsley or chives and serving it with your favorite dipping sauces, such as barbecue sauce, honey mustard, or ranch dressing. Pair it with classic sides like mashed potatoes, coleslaw, or cornbread for a complete and satisfying meal.7. Enjoyment: Finally, sit back, relax, and savor the fruits of your labor. There's nothing quite like the satisfaction of biting into a piece of perfectly crispyfried chicken, with its juicy interior bursting with flavor. Whether enjoyed as a casual weeknight dinner or a special occasion treat, fried chicken never fails to delight the senses and bring people together.In conclusion, the process of making crispy fried chicken is a labor of love that rewards patience, skill, and attention to detail. From the initial seasoning to the final garnish, each step plays a crucial role in creating a dish that is as delicious as it is comforting. So roll up your sleeves, gather your ingredients, and embark on your own culinary adventure to master the art of fried chicken.。
介绍扣肉的英语作文
介绍扣肉的英语作文Title: Exploring the Savory Delight of Braised Pork Belly。
In the realm of Chinese cuisine, few dishes rival the rich flavors and succulent textures of braised pork belly, commonly known as "扣肉" (kòu ròu). This iconic dish has captivated palates for generations, embodying a perfect balance of sweet, savory, and aromatic notes. Let us embark on a culinary journey to unravel the essence of this delectable masterpiece.To begin with, braised pork belly is a quintessential representation of Chinese culinary craftsmanship, deeply rooted in tradition and cultural heritage. The dish traces its origins back to ancient China, where it was revered as a symbol of prosperity and auspiciousness, often served during festive occasions and family gatherings.The preparation of braised pork belly involvesmeticulous attention to detail, starting with selecting the finest cuts of pork belly, prized for its tender meat and luscious layers of fat. The meat is then meticulously marinated in a blend of soy sauce, Shaoxing wine, ginger, garlic, and a hint of sugar, allowing the flavors to permeate and infuse every fiber.The hallmark of braised pork belly lies in its slow-cooking process, which transforms the humble ingredients into a symphony of flavors. Traditionally, the marinated pork belly is gently seared to achieve a caramelized exterior, sealing in the juices and enhancing the depth of flavor. It is then simmered in a fragrant broth, typically flavored with spices such as star anise, cinnamon, and cloves, imparting a distinctively aromatic profile.As the pork belly simmers, the fat gradually renders, imbuing the dish with a luxurious richness and velvety texture. The meat becomes fork-tender, effortlesslyyielding to the slightest pressure, while the sauce thickens to a glossy sheen, coating each morsel with irresistible goodness.One cannot discuss braised pork belly withoutmentioning its versatility in culinary applications. Whileit shines as a standalone dish, adorned with garnishes of green onions and cilantro, it also serves as a versatile ingredient in various stir-fries, noodles, and steamed buns. Its umami-laden profile adds depth and complexity to a myriad of dishes, elevating them to new heights of gastronomic delight.Beyond its gastronomic allure, braised pork belly holds a special place in Chinese culture, symbolizing warmth, abundance, and familial bonds. It is a dish that transcends mere sustenance, evoking nostalgia and cherished memoriesof shared meals around the dining table.In conclusion, braised pork belly embodies the essenceof Chinese culinary tradition, combining time-honored techniques with exquisite flavors to create a dish that delights the senses and nourishes the soul. Its tender meat, succulent fat, and aromatic sauce offer a tantalizingglimpse into the rich tapestry of Chinese cuisine, inviting gastronomes to savor its delights with every indulgent bite.。
制作韩式炸鸡英语作文
制作韩式炸鸡英语作文Title: Making Korean Fried ChickenKorean fried chicken, known for its crispy and flavorful coating, has gained immense popularity worldwide. The key to achieving the perfect Korean fried chicken lies in the preparation and cooking process. Here is a stepbystep guide on how to make delicious Korean fried chicken at home.Ingredients:Chicken wings or drumsticksSalt and pepperCornstarchFlourBaking powderWaterSoy sauceRice vinegarBrown sugarGarlicGingerGochujang (Korean red chili paste)Vegetable oilInstructions:1. Prepare the Chicken: Start by washing the chicken pieces thoroughly and pat them dry with a paper towel. Season the chicken with salt and pepper, ensuring that each piece is well coated.2. Coating Mixture: In a bowl, mix cornstarch, flour, and a pinch of baking powder. This combination helps create a light and crispy exterior for the chicken.3. Coat the Chicken: Dredge each piece of chicken in the coating mixture, making sure to shake off any excess flour.4. Frying: Heat vegetable oil in a deep fryer or a large pot to 350°F (180°C). Carefully lower the chicken into the hot oil and fry until they are golden brown and fully cooked. Make sure not to overcrowd the pan, as this can lower the oil temperature and result in soggy chicken.5. Drain Excess Oil: Once the chicken is cooked, transfer them to a wire rack or paper towels to drain any excess oil.6. Prepare the Sauce: In a saucepan, combine soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and gochujang. Cook the sauce over low heat until the sugar dissolves and the flavors meld together.7. Coat the Chicken with Sauce: Toss the fried chicken in the prepared sauce, ensuring that each piece is well coated. The spicy, sweet, and savory flavors of the sauce will elevate the taste of the fried chicken.8. Serve: Garnish the Korean fried chicken with sesame seeds and chopped green onions for added flavor and visual appeal. Serve the crispy chicken hot and enjoy it with pickled radishes or a side of kimchi.Making Korean fried chicken at home allows you to customize the level of spiciness and sweetness according to your preference. With this recipe, you can recreate the beloved Korean street food classic in your own kitchen and impress your friends and family with your culinary skills. Enjoy this crispy and flavorful dish as a delightful treat for any occasion.。
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13ቤተ መጻሕፍቲ ባይዱ
CONCLUSION
•The 4 Rules * Keep formulation pure & simple (i.e. the ingredients) Manufacturing process should always be “Slow in - Fast out” *The result over–rules the formula *Never, never memorise formula
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RULE 2. PROCESS MUST BE SLOW IN TO GET FAST OUT
•Lean and mean system. Rather have issues in plant than out in the market • The Formulation process must be strictly controlled.
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Four Cardinal Rules
* Keep formulation pure & simple (i.e. the ingredients) *Manufacturing process should always be “Slow in - Fast out” *The result over–rules the formula *Never, never memorise formula
•The formula must be so detailed that the production staff have absolutely no latitude.
•It should be so detailed that an unskilled hand could successfully follow the process.
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e.g. Ingredients for exterior coating
•Water •Biocide • RESIN (Binder) H2O In Can & Dry Film Tg 18-22 Pure Acr, WAM,Surfactant Lean
•Defoamer •Coalescent Texanol, Butyl Icinol •Propylene Glycol Wet Edge Extension •TI02 or other in dispersion •Matting Agent (optional) •Thickener Urethane, ASE for In Can Stability •Depending on the binders surfactant package or lack thereof, some addition of surfactant may be necessary for colour acceptance
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RULE 3. RESULTS OVERULE FORMULA
•Scones •Definition of Manufacturing: transitive verb to produce something in the manner of a machine, without creativity. •Production staff should only follow the process. • The Formulator must always check the result. Measure touch, taste, smell. Does it look like a coating. • It must be User Friendly
I love Yoos all
References
•Encarta Encyclopaedia •Protective Coatings by Clive H Hare (1994)
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• The end result determines the ingredients.
• What is its use . •E.g. High Quality, Very User Friendly Exterior Coating (Tintable Base) Guaranteed for 10 Years for over non Timber surfaces, i.e. Metal Masonry etc. Roll,Brush app.
Performance Progress & Prospects
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Formulation & Manufacturing - Pure and Simple
Presented by Mark Slater LTSC SCAA Meglomaniac, Managing Director, Chief Formulator, and Bottle Washer Shieldcoat Pty Ltd
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e.g. Ingredients for exterior coating
• RESIN Water Based- Low VOC, Pure Acrylic- Industry Benchmark;
WAM Modified- Sticks like crazy; : Tg of 18-22- Hard- Low Dirt Pick Up; Surfactant Lean-Low Water Sensitivity
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RULE 2. PROCESS MUST BE SLOW IN TO GET FAST OUT (cont.)
Formula should always include: • the order of addition the timing between additions, •the timing of addition, •the length of final mixing the equipment used, its speed(s) and direction •the packaging size •the formulator must formulate for every different batch size. A simple Timer and plastic pails with holes drilled in the bottom for trickle feeding would suffice.
•Different variables such as pigments and their loading levels etc. will affect the outcome.
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RULE 4. NEVER NEVER MEMORISE
•The Pie Van factor •Formulators must capture every detail in formula for production no matter how simple.
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BARRIERS TO SLOW IN –FAST OUT
•Human Nature or the 2nd Law of Thermodynamics –Entropy •Essentially Decay or Chaos comes from Order Unless Order is sustained and the larger the system the faster and greater the decay or chaos.
The caring Resin manufacturer must tell you the type and % per resin solids of coalescent and recommend the de-foamer, biocide, and thickener. If they are an agent for all these they’ll try and flog you the lot, including the pigments. You the Formulator
The manufacturing process is intrinsically connected.
Thus a list of ingredients is not a formula •E.g. Packet Cake Mixes & Noodles
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RULE 1. KEEP INGREDIENTS PURE AND SIMPLE (Lean & Mean)
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BARRIERS TO SLOW IN –FAST OUT (cont.)
•Production staff will always get faster and faster, especially if they are conscientious. •Even if they have a detailed list they are supposed to check off one at time, when you are not looking they’ll tick it all off in one go. •They will memorise, they will break the timer and lose the pail with the hole in it and not tell you. •They don’t understand why they shouldn’t go faster
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What is a formula?
• One definition says it is a “process or modus operandi” •Encarta says it is a ”prescribed and more or less invariable way of doing something to achieve a particular end”.