1) canned mackerel
鲐鱼罐头
1.
In accordance with HACCP,all hazard factors which possible affect the product quality in processing of canned mackerel were analyzed.
应用HACCP原理,对鲐鱼罐头加工工艺的各个环节进行危害分析,确定了关键控制点、关键限值、监控程序、纠偏措施及从而提高了鲐鱼罐头的产品质量,保证了产品安全。
2) Scomber japonicus
鲐鱼
1.
Growth characteristics and rational exploitation of Scomber japonicus in the north of the East China Sea and the nouth of the Yellow Sea;
东海北部和黄海南部鲐鱼生长特性及合理利用
2.
Approach on Biological Characteristics of Scomber japonicus in The Southern East China Sea;
东海南部鲐鱼生物学特征研究
3.
Study on the biological characteristics and status of common mackerel (Scomber japonicus Houttuyn) fishery in the East China Sea region;
东海区鲐鱼生物学特征及其渔业现状的分析研究
3) chub mackerel
鲐鱼
1.
Bio-economic model and its application of chub mackerel in the East China Sea and Yellow Sea
东黄海鲐鱼生物经济模型及管理策略探讨
2.
The chub mackerel filets were degreased by skinning, bleaching with complex salt solution, pressing and bleaching with potherb mustard juice successively.
研究了速食鲐鱼软罐头的制作工艺。
4) macherel
鲐鱼
1.
Preparation of sport beverage with hydrolyzate of macherel protein;
水解鲐鱼蛋白制备运动员饮料
2.
Preparation of low-molecular weight peptide from macherel by enzymatic hydrolysis;
酶解鲐鱼蛋白制备低分子肽制品
3.
The optimal formula and sterilization condition for preparing oral liquid of low - molecular weight peptide with hydrolyzate of macherel protein were determined.
以鲐鱼蛋白水解液为原料，制备低分子肽口服液，确定了产品的配方，杀菌条件，考察了产品的各项指标及保藏情况。
5) Pneumatophorus japonicus
鲐鱼
1.
Age and Growth of Pneumatophorus japonicus in the North of the East China Sea and the South of the Yellow Sea;
东海北部和黄海南部鲐鱼年龄和生长的研究
2.
The Fishing Population Structure and Resources Utilization Status of Pneumatophorus japonicus in Taiwan Strait;
台湾海峡鲐鱼捕捞群体结构及资源开发利用状况
3.
According to the fishing record from the light-seine information vessel in Minnan-Taiwan Bank fishing ground during 1990 to 2002,the in time and space distribution of Decapterus maruadsi and Pneumatophorus japonicus was studied.
根据闽南-台湾浅滩渔场灯光围网信息船1990~2002年的渔捞记录,研究该渔场蓝圆鲹和鲐鱼群聚空间分布。
6) common Japanese mackerel
日本鲐;鲐鱼
补充资料：红烧鲐鱼
红烧鲐鱼
制作方法
1.原料处理：去头、剪鳍、剖腹，除去内脏及脊骨血，然后逐条清洗。
2.切段：清洗后的鱼切成3～3.5厘米长的鱼块，要求块型整齐。
3.油炸：切好的鱼块在180～200℃的油温中进行油炸，炸至鱼块呈金黄色，沥油装罐。油炸脱水率25～30%。
4.配料：生姜3千克、洋葱6千克、砂糖10千克、酱色5千克、精盐7.7千克、黄酒5千克、味精1千克、五香粉400克、水约205克。
5.配汤制法：生姜和洋葱预先处理好，五香粉装入纱布袋再一并放入夹层锅加水煮沸30分钟；捞出洋葱、生姜等，再把砂糖、精盐、酱色加入锅煮沸，待溶化后过滤加入黄酒、味精，搅拌均匀加水凋至总量230千克。
6.装罐：玻璃罐，净重500克，鱼块270克，汤汁230克。
7.排气及密封：排气密封：中心温度80℃以上。抽气密封：450毫米汞柱以上，中心温度40～50℃。
8.杀菌及冷却：杀菌式(抽气)：20′～75′～20′/115℃。杀菌式(排气)：15′～75′～20′/115℃。分段冷却至38℃左右。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。