1) 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。
2) 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。
3) fried shredded squid
炒鱿鱼丝
4) Dried squid thread
秘鲁鱿鱼丝
5) squid
[英][skwɪd] [美][skwɪd]
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
6) sleeve-fish
['sli:vfiʃ]
鱿鱼
1.
Research on the process work craft of sleeve-fish barbecuing;
烧烤鱿鱼加工工艺的研究
2.
In this paper, the influence of the following processes, low salt curing, traditional high salt pickling process, as well as tempering process with various air temperature and wetting, on the shape, color, and luster, and drying rate of the heat pump drying sleeve-fish has been investigated.
研究对比了鱿鱼低盐腌制和传统高盐腌制处理以及缓苏变温变湿工艺对热泵干燥鱿鱼干的外形、色泽和干燥速率等的影响。
3.
The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.
探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。
补充资料：豆豉鱿鱼丝
Image:11822353557422203.jpg
豆豉鱿鱼丝
豆豉鱿鱼丝
材料：鱿鱼。青椒、红椒、豆豉酱、生抽、醋、淀粉、葱、盐、香油、黄酒、姜。
制作：
1、鱿鱼洗净去摸，切成细丝，泡入清水中。青红椒切丝。
2、炒锅烧热，烹入黄酒后加水、盐烧开，到入鱿鱼丝煮一下，捞出控水备用。
3、锅内放油，油热后，爆香姜丝，放入豆豉酱炒香，加入生抽、盐、醋，到入鱿鱼丝翻炒，加点儿高汤烧开，勾薄芡，撒上葱花，淋香油即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。