1) squid surimi
鱿鱼鱼糜
1.
The effect of various starches(corn starch,cassava starch,wheat starch,potato starch and modified starch)and β-cyclodextrin on the quality of the squid surimi were studied.
探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。
2) 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
3) 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。
4) surimi
[英]['srimi] [美]['srɪmɪ]
鱼糜
1.
Rapid determination of moisture in silver carp surimi by near infrared reflectance spectroscopy(NIRS);
利用近红外光谱技术快速测定白鲢鱼糜中的水分含量
2.
Advances in Research of Influence Factors of Gel Properties in Surimi Processing;
鱼糜加工过程中凝胶性能的影响因素研究进展
3.
Effect of washing and blending on the gel strength of aristichthy nobilis surimi;
漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响
5) grass carp surimi
草鱼鱼糜
1.
The transglutaminase (TG) was added in the grass carp surimi to improve the quality.
本研究探讨了谷氨酰胺转胺酶(TG)对草鱼鱼糜品质的影响,研究了TG的添加量、作用时间、作用温度和作用pH对鱼糜弹性、粘聚性、回复性以及白度的影响。
6) bighead surimi
鳙鱼鱼糜
1.
Changes in biochemical and gelling properties of tilapia and bighead surimi during frozen storage;
罗非鱼与鳙鱼鱼糜蛋白在冻藏中的生化及凝胶特性变化
2.
The effects of two protein additives, namely, egg white powder and wheat gluten, on the gel properties of bighead surimi were investigated by testing the texture and microstructure of the surimi gels.
通过检测鱼糜凝胶的质构及微观结构,研究了鸡蛋清蛋白和谷朊粉两种蛋白类添加剂对鳙鱼鱼糜凝胶特性的影响,并采用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)对相关作用机理进行分析。
3.
The effects of two reducing agents including ascorbic acid and cysteine and two calcium compounds including calciumlactate and calcium gluconate on the gel properties of bighead surimi were investigated.
研究了抗坏血酸、半胱氨酸两种还原剂及乳酸钙、葡萄糖酸钙两种钙盐对鳙鱼鱼糜凝胶特性的影响,检测指标包括破断强度、凹陷深度、凝胶强度、持水性和白度,并采用电镜扫描观察凝胶的微观结构,同时采用SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析相关机理。
补充资料：鱿鱼须冬瓜汤
≮美食原料≯
鱿鱼须适量，冬瓜200克，盐、味精、胡椒粉各适量。
≮美食做法≯
1、将鱿鱼须适当切丝，放入开水氽过，冬瓜去皮瓤洗净切片待用。
2、锅上火，加水适量，把冬瓜、鱿鱼须、盐、味精、胡椒粉一同放入锅中，烧熟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条