1) shredded fish
鱼丝
1.
Primary processing of the shredded fish to the extent of delicacy is difficult.
烹饪过程中,加工精度较高的鱼丝的初步熟处理难度很大,传统操作工艺存在着一些缺陷,通过科学实验的研究发现:鱼丝初步熟处理的最佳工艺组合为每200g鱼丝用3g食盐和4g料酒腌渍,所用蛋清浆由5g淀粉和40g蛋清制成,上浆后用120℃的精炼猪脂划油。
2) yuxiangrousi
鱼香肉丝
1.
The Restudy about Vacuum Freeze-drying Technology of Yuxiangrousi;
鱼香肉丝真空冷冻干燥工艺方案的再探讨
2.
Study on vacuum freeze-drying of Yuxiangrousi;
鱼香肉丝真空冷冻干燥工艺的研究
3.
The solution was given,such as yuxiangrousi,which was separated then vacuum freeze-dried.
组合型物料鱼香肉丝作为试验研究对象。
3) squid shreds
鱿鱼丝
1.
Analyses the effect of lactose on colors, flavor, and shelf life of squid shreds.
指出了乳糖对改善鱿鱼丝风味、降低水分活度、延长产品保质期等方面有较好的作用。
2.
The result shows that the lactose can improve the flavor,reduce the water active,and extend the produces shelf life of squid shreds,protect color,improve the flavor,lowering the chance of returned frost for dehydrated vegetables.
指出了乳糖对改善鱿鱼丝风味、降低水分活度、延长产品保质期、对脱水蔬菜的护色、改善产品风味、降低脱水蔬菜返霜现象的发生等方面有较好的作用。
4) squid slice
鱿鱼丝
1.
Effects of keeping fresh reagent, light, temperature and moisture on the keeping fresh for squid slice。;
保鲜剂、光、温、湿对鱿鱼丝保鲜的影响
2.
The method of preventing color changing of squid slice was studied.
本文研究了减缓、抑制鱿鱼丝产品色变的方法,一般食品色变是由于其自身脂肪氧化或者发生美拉德反应所致,鱿鱼丝制品的色变主要由美拉德反应。
5) fish willow slivers
鱼柳丝
1.
The purpose of this paper is to establish the processing method of fish willow slivers.
给出以蓝圆等低值鱼为原料加工制作其鱼糜制品鱼柳丝的加工方法,原料鱼肉经两次碱盐水分段漂洗,再经低温斩拌、调味、定型和烘烤等工序,制成美味可口的鱼柳丝。
6) Trichogaster trichopterus
丝足鱼
1.
Salinity tolerance and salt water acclimation of gourami Trichogaster trichopterus;
丝足鱼(Trichogaster trichopterus)耐盐性及盐度驯化
补充资料:韭黄炒鲩鱼丝
原材料:鲩鱼肉100克、韭黄150克、红椒1只、蒜少许、姜一块。
调味料:花生油200克(实耗油20克)、盐8克、味精5克、白糖2克、湿生粉少许、胡椒粉少许、鸡蛋清1个、麻油适量。
制作过程:
1、鲜鲩鱼肉去皮切丝(用蛋白、生粉、盐、味精各少许腌好),韭黄切段。
2、烧锅下油200克,烧至90度时下入腌好的鱼肉,油泡至熟倒出。
3、锅内留油,下蒜茸、韭黄、红椒丝、盐,炒至八成熟时加入鱼丝,调入味精、白糖、胡椒粉,用湿生粉打芡、炒匀,淋麻油出锅入碟。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。