1) fillet
[英]['fɪlɪt] [美][fɪ'le]
鱼片
1.
Study on the drying technology of tilapia fillets;
罗非鱼片干燥技术的研究
2.
This paper studied the processing technique,operating rules and quality requirements of the fish pie and fillet .
根据竹荚鱼的特点,介绍了鱼排、烧烤鱼片、盐干鱼片等几种冷冻调理制品的生产工艺,操作要点和产品质量要求。
3.
The processing technology of Harpadon nehereus fillet was studied and reasonable technology conditions were ascertained in this paper.
研究了以龙头鱼为原料生产龙头鱼鱼片的加工工艺,确定了比较合理的工艺条件。
2) fish slices
鱼片
1.
The characteristics of hot-air drying of fresh fish slices from tilapia at different temperatures(40～60℃) were investigated.
研究了罗非鱼鱼片在40、50和60℃等不同热风温度下的干燥速度变化和热风干燥对鱼片的主要成分含量的影响。
2.
The Characteristics of hot-air drying of fresh fish slices from tilapia during drying at different temperatures(40℃-60℃)were investigated.
研究了罗非鱼鱼片在40℃、50℃和60℃等不同热风温度下的干燥速度变化和热风干燥对鱼片的主要成分含量的影响。
3) flake a fish
片鱼片儿
4) tilapia fillet
罗非鱼片
1.
Drying period and dehydration during vacuum freeze drying of tilapia fillets;
真空冷冻干燥过程参数对罗非鱼片冻干时间及其除水率的影响
2.
Packaged fresh tilapia fillet with different inflatable volume(V) and fish weight(W) ratio, stored at freezing-point storage,indexes such as micro-organisms,gravy leakage rate,TVB-N values and TBA values indicated the impact that different inflatable ratio on the quality of fresh tilapia fillet.
采用不同的充气体积(V)与鱼片重量(W)比率包装鲜罗非鱼片,在冰温条件下贮藏,通过微生物、肉汁渗出率、FVB-N值和TBA值等指标考察不同充气比率对鲜罗非鱼片品质的影响。
3.
Fresh tilapia fillets packaged under modified atmosphere packaging (MAP, CO2:N2 = 70:30) were stored at temperature of controlled freezing-point (CF, -0.
通过研究罗非鱼片贮藏过程中气味、肌肉弹性、色差值、菌落总数及嗜冷菌、pH值、总挥发性盐基氮(TVB-N)、液汁流失率等指标的变化情况,分析比较冰温气调技术与其他保鲜方法对罗非鱼片质量影响的差异。
5) baked fillet
烤鱼片
1.
Determination of polycyclic aromatic hydrocarbons in baked fillet was established by gas chromatography-mass spectrometry.
建立了烤鱼片中多环芳烃的气相色谱-质谱(GC/MS)测定方法。
6) 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
补充资料：鱼片
1.鱼制食品。由鱼体剖片去皮骨，再经加工而成。有冻鱼片﹑卤鱼片﹑干鱼片等。 2.鱼经切制而成的薄块。特指去鳞﹑去骨刺后削切成的薄片，或以之炒﹑溜成的菜肴。
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