1) frozen cooked crawfish tail meat
冻煮龙虾仁
1.
Study on the Application of HACCP System in Frozen Cooked Crawfish Tail Meat Processing;
HACCP体系在冻煮龙虾仁生产中的应用研究
2.
Different types of aquatic products processing characteristics of the application of HACCP,through the frozen cooked crawfish tail meat-processing of each process hazard analysis procedures to determine critical control points and set a HACCP work schedule,and the corresponding standard practices.
针对不同类型水产品加工中HACCP的应用特点,通过对冻煮龙虾仁加工流程的每道工序进行危害分析,确定了关键控制点,制定了HACCP工作计划表,构建了冻煮龙虾仁的HACCP管理体系模式。
3) frozen boiled crawfish
冻煮小龙虾
1.
The process flow of frozen boiled crawfish,the genera of microorganism and its heat resistance and pathogenicity were analyzed in this article.
分析了出口冻煮小龙虾的生产工艺、控制微生物的种类及其相应的耐热性和致病隐患等方面,得出蒸煮是控制小龙虾生产加工过程中微生物的有效方法,并且得出影响蒸煮的因素有蒸煮数量、加工季节和虾体大小。
4) Frozen crawfish
冷冻龙虾仁
6) boiled live lobster
煮活龙虾
补充资料：虾仁
1.去头去壳的鲜虾肉。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条