1) squid skin
鱿鱼皮
1.
Study on hydrolytic technics of collagen from squid skin by protease;
酶法提取鱿鱼皮胶原蛋白工艺条件的研究
2.
Study on synthesis of meat flavor aroma of enaymatic hydrolysate of squid skin through maillard reaction;
鱿鱼皮酶促水解液Maillard反应合成肉类香味料的研究
3.
Recovery of the collagen from squid skin;
鱿鱼皮胶原蛋白的测定与回收
2) deep fried squids
脆皮鱿鱼
3) squid(Dosidicus gigas)skin collagen polypeptide
鱿鱼皮胶原肽
4) squid
[英][skwɪd] [美][skwɪd]
鱿鱼
1.
Study on enzymatic hydrolysis of protein in squid skin;
鱿鱼皮蛋白质酶促水解研究
2.
Research on techniques of processing and comprehensive utilization of squid resource;
加强鱿鱼资源的加工和综合利用技术研究
5) sleeve-fish
['sli:vfiʃ]
鱿鱼
1.
Research on the process work craft of sleeve-fish barbecuing;
烧烤鱿鱼加工工艺的研究
2.
In this paper, the influence of the following processes, low salt curing, traditional high salt pickling process, as well as tempering process with various air temperature and wetting, on the shape, color, and luster, and drying rate of the heat pump drying sleeve-fish has been investigated.
研究对比了鱿鱼低盐腌制和传统高盐腌制处理以及缓苏变温变湿工艺对热泵干燥鱿鱼干的外形、色泽和干燥速率等的影响。
3.
The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.
探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。
6) SSCP
鱿鱼皮胶原蛋白多肽
1.
Study on Skin Protective Property of AJCP and SSCP;
日本刺参胶原蛋白多肽和鱿鱼皮胶原蛋白多肽护肤活性的研究
补充资料：黄金鱿鱼卷
黄金鱿鱼卷
黄金鱿鱼卷
1.将鱿鱼处理干净，切成圆圈状；鸡蛋打散备用；
2.将面粉和淀粉加适量水调匀，放入鱿鱼，加入盐、糖、五香粉拌匀，然后沾裹鸡蛋汁及面包糠；
3.锅内热油，放入鱿鱼卷炸至金黄，捞出沥干即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。