鱿鱼骨,Squid pen,在线英语词典,英文翻译,专业英语

1) Squid pen

鱿鱼骨

2) squid

鱿鱼

Study on enzymatic hydrolysis of protein in squid skin;

鱿鱼皮蛋白质酶促水解研究

Research on techniques of processing and comprehensive utilization of squid resource;

加强鱿鱼资源的加工和综合利用技术研究

3) squid viscera

鱿鱼内脏

Effects of storage temperature and time on quality and hydrolysis of liquid protein from squid viscera;

贮藏温度与时间对鱿鱼内脏液体蛋白组成和水解的影响

The General nutrients of squid viscera were analyzed and the extraction of glycoprotein from squid viscera by NaCl solution was investigated.

本文分析了鱿鱼内脏的一般营养成分;探索了NaCl溶液提取鱿鱼内脏糖蛋白的工艺流程及工艺条件;并初步探讨了鱿鱼内脏糖蛋白对小鼠免疫功能的影响。

4) squid skin

鱿鱼皮

Study on hydrolytic technics of collagen from squid skin by protease;

酶法提取鱿鱼皮胶原蛋白工艺条件的研究

Study on synthesis of meat flavor aroma of enaymatic hydrolysate of squid skin through maillard reaction;

鱿鱼皮酶促水解液Maillard反应合成肉类香味料的研究

Recovery of the collagen from squid skin;

鱿鱼皮胶原蛋白的测定与回收

5) squid liver

鱿鱼肝脏

Preparation and fatty acid compositions of squid liver oil;

鱿鱼肝脏鱼油的制备及其脂肪酸组成分析

In this research, fish oil and protein were extracted from squid liver, and angiotensin I-converting enzyme (ACE) inhibitory peptides were obtained using enzymatic method.

本研究以鱿鱼肝脏为原料,提取鱼油和蛋白质,用酶解的方法水解蛋白质制备血管紧张素转换酶(ACE)抑制肽,并对其酶解条件进行优化以及对ACE抑制肽进行初步分离。

6) squid shreds

鱿鱼丝

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。

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。

参考词条

鱿鱼钓船鱿鱼钓鱿鱼渔场鱿鱼敷网鱿鱼油鱿鱼钓机红鱿鱼秘鲁鱿鱼朝鲜鱿鱼烤鱿鱼炒鱿鱼卷烘鱿鱼干鱿鱼钓钩煤炭质泥岩缩小比例[火]

补充资料：鱿鱼鸽松

[原料/调料]

(1)干鱿鱼 4两

红萝蔔 2两

芹菜 1支

豌豆荚 2两

香菇 2朵

(2)馄饨皮 20张

盐 1又1/2小匙

辣油 2小匙

糖 1/3大匙

香油 1/3大匙

[制作流程]

(1)先将干鱿鱼浸泡于清水中约半天泡发，将所有材料洗净，鱿鱼、红萝蔔、香菇切细丁，芹菜切末备用。

(2)起油锅爆香香菇，随即将材料(1)的其他材料一起入锅炒熟，再加入所有调味料拌匀即为鸽松馅料。

(3)另准备一支平底锅，锅中不放油以干烤方式，将所有馄饨皮两面烤酥备用。

(4)将鱿鱼鸽松馅料盛于馄饨皮上即可食用。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

首页 \| 翻译 \| 影视 \| 论坛 \| 索引鱿鱼制品鱿鱼鱼糜鱿鱼软骨水发鱿鱼鱿鱼圈鱿鱼墨

1) Squid pen 鱿鱼骨 2) squid 鱿鱼 1. Study on enzymatic hydrolysis of protein in squid skin; 鱿鱼皮蛋白质酶促水解研究 2. Research on techniques of processing and comprehensive utilization of squid resource; 加强鱿鱼资源的加工和综合利用技术研究 3) squid viscera 鱿鱼内脏 1. Effects of storage temperature and time on quality and hydrolysis of liquid protein from squid viscera; 贮藏温度与时间对鱿鱼内脏液体蛋白组成和水解的影响 2. The General nutrients of squid viscera were analyzed and the extraction of glycoprotein from squid viscera by NaCl solution was investigated. 本文分析了鱿鱼内脏的一般营养成分;探索了NaCl溶液提取鱿鱼内脏糖蛋白的工艺流程及工艺条件;并初步探讨了鱿鱼内脏糖蛋白对小鼠免疫功能的影响。 4) squid skin 鱿鱼皮 1. Study on hydrolytic technics of collagen from squid skin by protease; 酶法提取鱿鱼皮胶原蛋白工艺条件的研究 2. Study on synthesis of meat flavor aroma of enaymatic hydrolysate of squid skin through maillard reaction; 鱿鱼皮酶促水解液Maillard反应合成肉类香味料的研究 3. Recovery of the collagen from squid skin; 鱿鱼皮胶原蛋白的测定与回收 5) squid liver 鱿鱼肝脏 1. Preparation and fatty acid compositions of squid liver oil; 鱿鱼肝脏鱼油的制备及其脂肪酸组成分析 2. In this research, fish oil and protein were extracted from squid liver, and angiotensin I-converting enzyme (ACE) inhibitory peptides were obtained using enzymatic method. 本研究以鱿鱼肝脏为原料,提取鱼油和蛋白质,用酶解的方法水解蛋白质制备血管紧张素转换酶(ACE)抑制肽,并对其酶解条件进行优化以及对ACE抑制肽进行初步分离。 6) 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。参考词条鱿鱼钓船鱿鱼钓鱿鱼渔场鱿鱼敷网鱿鱼油鱿鱼钓机红鱿鱼秘鲁鱿鱼朝鲜鱿鱼烤鱿鱼炒鱿鱼卷烘鱿鱼干鱿鱼钓钩煤炭质泥岩缩小比例[火] 补充资料：鱿鱼鸽松 [原料/调料] (1)干鱿鱼 4两红萝蔔 2两芹菜 1支豌豆荚 2两香菇 2朵 (2)馄饨皮 20张盐 1又1/2小匙辣油 2小匙糖 1/3大匙香油 1/3大匙 [制作流程] (1)先将干鱿鱼浸泡于清水中约半天泡发，将所有材料洗净，鱿鱼、红萝蔔、香菇切细丁，芹菜切末备用。 (2)起油锅爆香香菇，随即将材料(1)的其他材料一起入锅炒熟，再加入所有调味料拌匀即为鸽松馅料。 (3)另准备一支平底锅，锅中不放油以干烤方式，将所有馄饨皮两面烤酥备用。 (4)将鱿鱼鸽松馅料盛于馄饨皮上即可食用。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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