1) grilled fish tidbit
鱼肉粒
1.
Study on processing technology of Mackrel(Scomber Japonicus) grilled fish tidbit;
鲐鱼休闲鱼肉粒加工工艺实验
2.
In this paper,drying condition and the moisture content of the sliver fish crap grilled fish tidbit were investigated and it's texture and colour were analyzed.
研究了鲢鱼鱼肉粒干燥工艺,探讨了鱼肉粒的水分含量、干燥方式和干燥工艺条件对鱼肉粒品质的影响,并对不同干燥条件下的产品进行了感官、质构和色差分析。
3.
The processing technology of grilled fish tidbit by squid by-products was studied.
利用鱿鱼副产物制作休闲鱼肉粒的生产工艺进行研究,通过L_9(3~4)正交试验和感官评定确定辅配料配方。
2) fish meat
鱼肉
1.
Texture of fish meat and its changes during process;
鱼肉的组织质地及其在加工过程中的变化
2.
Determination of Copper and Zinc in Fish Brain and Fish Meat by Flame Atomic Absorption Spectrometry;
火焰原子吸收光谱法测定鱼脑和鱼肉中铜、锌的含量
3.
Advances on rapid detection techniques for fish meat freshness;
鱼肉鲜度快速检测技术进展
3) fish
[英][fɪʃ] [美][fɪʃ]
鱼肉
1.
Research status on the fish protein frozen denaturation;
鱼肉蛋白质冷冻变性研究进展
2.
Determination of Microcystins in Fish by High Performance Liquid Chromatography;
鱼肉中微囊藻毒素的高效液相色谱法分析
5) fish tablet
鱼粒
1.
A new kind of fish tablets was developed with abundant of low-value fish as the major material by flavor,cooking,baking processes.
以丰富的低值鱼类为原料,经去腥、蒸煮、烘烤等工序,制成休闲鱼粒。
6) Pseudosciaena crocea meat
大黄鱼鱼肉
1.
The contents of ATP-related compounds in Pseudosciaena crocea meat were analyed by HPLC,and the freshness of Pseudosciaena crocea meat during iced storage were assessed using freshness quality index(K value), total volatile base nitrogen(T-VBN) level and sensory scores.
10μmol/g;冰藏期间大黄鱼鱼肉的鲜度指标(K值)和T-VBN含量一直呈现上升趋势。
补充资料：鱼肉酥松
1、原料配方 杂鱼10千克，油250克，盐130克，糖300克，姜20克，葱25克，醋10克，酒20克，香料适量。
2、制作方法
⑴将鱼去鳞、头、尾、鳃、鳍及内脏，洗净沥水待用。
⑵将沥干水分的鱼装盘，加入葱、姜、料酒蒸熟，以鱼肉能剔骨为宜。
⑶出笼，除去姜、葱，去鱼骨，沥干水分。
⑷把油放入炒锅加热，然后将鱼肉放入锅内用文火上下翻炒，边炒边加入醋、酒、盐，最后放糖。
⑸当炒至冒出大量水蒸气，鱼肉颜色由淡黄变成金黄，发出香味时，加入香料粉，继续炒至锅中鱼肉松散，干燥为止。
⑹将已炒好的鱼肉离火出锅，置于浅盘等容器中，冷却至室温。
⑺将鱼松用复合袋充气包装，或用铁听定量包装。
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