1) shrimp head
虾头
1.
Study on shrimp head's enzymolysis and shrimp flavor essence synthesized by reaction;
虾头酶解及反应型虾味香料的研究
2.
90 mg/g in shrimp head after 7 h hydrolysis under the optimal condition of 40 ℃,pH 6.
试验结果表明,凡纳滨对虾虾头蛋白白内源的最优水解条件为:40℃,pH 6,固液比1∶3,7 h,此时得氨基态氮达6。
3.
In this paper,the parameters of preparing ACEIP using endogenous enzymes of shrimp head were optimized:temperature 45℃,pH4,substrate/water ratio 1/3 and time 2h,under which the ACE in- hibitory activity of the hydrolysate is up to 40.
采用正交实验对影响虾头自溶的因素(pH值、温度、固液比和自溶时间)进行了优化,优化条件为:45℃,pH4,固液比1:3,时间2h,其ACE抑制率达到了40。
2) prawn head
虾头
1.
In this paper, the new technological methods that used in drawing the protein calcium from the prawn head had been researched.
主要介绍通过新工艺从虾头中提取蛋白钙的工艺方法,并对该产品进行动物及临床验证,结果表明该产品人体易吸收,是一种较好的钙补充剂。
2.
In this paper,the reaction conditions of enzymic hydrolysis by endogenous protease in the prawn head were studied.
本文研究了温度、固液比、时间、pH值等因素对近缘新对虾虾头内源蛋白酶酶解反应的影响 ,并用二次旋转正交实验确定了反应的最佳条件。
3) shrimp waste
虾头虾壳
5) squillid heads
虾蛄头
1.
Fat in male and female squillid meat and squillid heads was extracted with diethyl ether by means of rapid fat extractor instead of Soxhlet extractor respectively.
用快速脂肪提取器对雄、雌虾蛄肉及虾蛄头中的脂肪进行了提取和测定。
6) shrimp head oil
虾头油
1.
The n-hexane was choosed to be extraction solvent and the optimal technological parameter for extracting shrimp head oil was determined as follows:temperature 70℃,time 3 h and ratio of stuff to solvent 1:7.
筛选了正己烷为提取虾头油的溶剂,通过正交试验得出优化的溶剂法提取虾头油的工艺条件为:提取温度70℃、提取时间3h、料液比1∶7。
补充资料：虾头酱
虾头酱
加工虾头酱所作用的虾头，虾尾等原料，是加工冻虾时被废弃的部分。这些被废弃的虾头、虾尾、虾壳等可分类单独加工，也可混合加工。
制作方法 1.将上述新鲜虾头、虾尾、虾壳等原料用水洗净，沥水后油炸，在160℃左右的油温下炸2分钟左右即可。经过油炸，其水分含量虽然只有2～4%左右，但与将虾头、虾尾等进行干燥处理后所得制品的口味不同。这种油炸的虾头中独特的鲜虾风味并未消失。
2.将油炸的虾头、虾尾等先用切碎机切成10目左右的虾末，再用细研磨机磨成糊状。即为虾头酱，当然也可根据原料的大小酌情省去粗切工序。
3.保存：由于加工成糊状，表面有一层油膜可起防腐等保护作用，因而制品可长期保存。
食用方法 该制品成本低，适合作虾汤的原料，还可用作其它加工食品的原料。直接食用，风味独特可口。
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