1) squid pen
鱿鱼软骨
2) cuttlefish bone
乌贼骨;鱿鱼
3) 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
4) 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。
5) sturgeon cartilage
鲟鱼软骨
1.
The melting factors and gelling effects of sturgeon cartilage,properties of melted cartilage and carrageenan complex system and the effect of pH and electrolytes on the system were studied.
研究探讨了鲟鱼软骨的融胶条件及其凝胶效果;在与卡拉胶进行复配时,研究复合体系的凝胶特性及pH值和电解质对其凝胶特性的影响。
6) Shark cartilage
鲨鱼软骨
1.
Progress on the bioactive substances of shark cartilage;
鲨鱼软骨活性物质的研究现状
补充资料：鱿鱼香菇汤
鱿鱼香菇汤
菜谱名称 《中国益寿食谱》之延年益寿食谱（一）补阴益寿----鱿鱼香菇汤
所属菜系 其它菜系
所属类型 健康菜谱
基本特点 滋阴养血，润燥生津
基本材料 水发鱿鱼200克，水发香菇、肉末各50克，虾仁25克，熟猪油、香油、水淀粉、葱末、料酒、食盐、味精各适量。
制法：将水发鱿鱼切成斜方块，入沸水锅中略氽片刻，捞出沥净水分；香菇去蒂，洗净，切片备用。在锅内加入猪油烧热，加入葱末、肉末、香菇片煸炒，然后加入泡好的虾仁及料酒、食盐和清水适量，烧沸，放入鱿鱼片，略煮片刻，用水淀粉勾稀芡，加入味精、胡椒粉，淋上香油即成。
功效：滋阴养血，润燥生津。
用法：佐餐食用。
应用：适用于阴血不足之人。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。