1) fish cake
鱼糕
1.
The nutrition and hygienic quality of fish cake were studied in this paper.
对特色鱼糕系列制品进行了营养卫生研究,经营养分析:鱼糕属于高蛋白、低脂肪食物,细腻柔软嫩滑,适于各类人群食用,尤其是老年人和儿童,对高血压、心血管疾病人有一定的预防保健功效,另外它含有多不饱和脂肪酸对儿童具有补脑功效,对各种鱼糕的水分活度Aw进行测定(0。
2.
This mixed surimi was processed into fish cakes by heat.
研究了发酵鳙鱼糕的生产制作方法。
3.
The paper introduce simply the technics and process point of the traditional fish cake,present the fruit-fish cake\'s investigate,describe the background and contrive of the new product,analyze the market of it,and confirm the primary problem of its reaseach in future.
对传统鱼糕的制作工艺和加工要点做了简单介绍,并提出新型水果鱼糕的开发思路,简述了新产品的背景、设计,并对新产品进行了市场分析,进一步提出了该产品今后应解决的主要问题。
2) fish sponge cake
鱼糕
1.
With the use of low-cost freshwater chub and pig fat as materials and starch of sweet potato and egg white as accessories,process of fish sponge cake was explored.
以新鲜廉价的鲢鱼和猪肥肉为原料,红薯淀粉和鸡蛋清作主要辅料,研究了鱼糕的加工工艺,并采用正交试验对工艺配方进行了优化。
2.
The best technological requirements for making fish sponge cakes are known by doing the orthogonalty trial on making standard fish sponge cake of special flavor, with the use of freshwater fish as cooking material: fish gruel 35% , plain water 35% , egg white 20% , starch 10% , slowly heating time 20 min.
以新鲜的淡水鱼为原料,按标准制作风味鱼糕,采用正交实验法,得出鱼糕制作的最佳工艺条件为: 鱼糜35％、清水35％、鸡蛋清20％、淀粉10％,在80℃下缓慢加热20分钟。
3) fish-cake
鱼糕
1.
Fish-cake is one of the traditional surimi-based products in China,which known as a low fat,high protein and tasty food,has not yet been fully utilized due to the limited processing,distribution sphere and storage period.
鱼糕是我国一种品质上乘的传统鱼糜制品,因吃鱼不见鱼,口感细腻,味道鲜美为人所喜欢;而且营养丰富,具有高蛋白质、低胆固醇、低热等特性。
4) agekamaboko,fried kamaboko
油炸鱼糕
5) Kamaboko
蒸煮鱼糕
6) Potato Crab and Fish Cake
土豆蟹鱼糕
补充资料：荆州鱼糕丸子
荆州鱼糕丸子
荆州鱼糕丸子是荆沙一带的传统名菜，素以吃鱼不见鱼、鱼含肉味、肉有鱼香；清香滑嫩，入口消溶而独具特色。此鱼糕丸子晶莹洁白，肉丸浅黄光润，质鲜味美，色、香、味、形具佳。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。