1) silver carp fillets
鲢鱼片
1.
Effect of modified atmosphere packaging on the quality of silver carp fillets under refrigeration;
不同气调包装对冷藏白鲢鱼片质量的影响
2) frozen spotted silver carp fillet
冻花鲢鱼片
3) Silver carp
鲢鱼
1.
Enzymatic extraction of protein from the head and bone of silver carp by papain;
鲢鱼头及骨中蛋白质的酶解条件优化
2.
Study on silver carp stocking for controlling water bloom in urban rivers and lakes of Beijing;
鲢鱼放养控制北京城市河湖水华试验研究
3.
Changes of silver carp muscle proteins during chilled storage;
冷藏条件下鲢鱼肌肉蛋白的变化
4) silver carp fish
鲢鱼
1.
The comparison of deodorization of yeast fermentation,black tea salt system,complex purple perilla salt system and smoking fluid salt system for silver carp fish was studied.
研究比较酵母发酵、红茶提取液腌制、紫苏混合液腌制、烟熏液腌制四种方法对淡水鲢鱼的脱腥效果。
2.
With silver carp fish as the raw material, the single factor experiment was combined with orthogonal tests to studymanufacturing of soft can of fragrant silver carp fishes.
以鲢鱼为原料,利用单因素试验和正交实验相结合的方式研究了鲢鱼软罐头的制作工艺。
5) chub
[英][tʃʌb] [美][tʃʌb]
鲢鱼
1.
Studies on the Antimicrobial Activity of Chub Protamine;
鲢鱼鱼精蛋白抗菌活性的研究
2.
The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched.
分别采用了液体烟薰料腌制脱腥法、紫苏混合液腌制脱腥法、粉末活性碳脱腥法、有机红茶脱腥法和酵母发酵脱腥法分别对淡水鲢鱼和干海鱼仔进行脱腥试验。
6) Aristichthys nobilis
鲢鱼
1.
Purification and Identification of Chub Aristichthys nobilis Protamine;
鲢鱼(Aristichthys nobilis)鱼精蛋白的纯化和鉴定
2.
This paper is about the growth of Aristichthys nobilis and Hypophthalmichthys molitrix on the basis of Einar Lea in Nihe reservoir.
本文研究了泥河水库鲢鳙鱼的生长规律 ,根据莱亚的鱼体长和鳞长的关系式Ln/L =Sn/S分别推算出鲢鱼和鳙鱼的生长速度体长增长值 ;并计算出泥河水库鲢鳙鱼的体长与体重的关系、肥满度和生长方程。
补充资料：雪笋鲢鱼头
雪笋鲢鱼头
材料
鲢鱼头半个，雪里蕻110克，肉馅75克，冬笋1根，豆腐1长块，葱2根，辣椒1个。
调味料
1、料酒1大匙，酱油2大匙；
2、料酒1大匙，酱油1大匙，盐半茶匙，胡椒粉少许，清水2杯。
做法
1、鱼头洗净，拭干水分，拌入调味料（1）略腌；
2、雪里蕻洗净、切碎，冬笋去壳、切片，豆腐切四方块；
3、用5大匙油先爆香葱、姜，再将鱼头两面煎黄后盛出，放入沙锅内，并将豆腐煎黄一并放入；
4、另用2大匙油炒肉馅和雪里蕻，加入调味料（2）烧，放入沙锅内，同时加入笋片、辣椒，小火烧半小时即可拣除葱、姜，端出食用。
重点tips提示
1、选购鱼头时，以头型圆浑者为佳，而且要用黑鲢鱼头，先煎过再烧，再减少腥味。
2、一定要用鲜笋烧，罐头笋或熟笋鲜味较差，夏天可用绿竹笋，冬天用冬笋。
3、为节省时间，可在炒锅内先烧入味，再移入沙锅，沙锅不能大火烧，否则会裂开，但沙锅保温、聚味效果佳。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。