1) Roast eel oil
烤鳗油
1.
Influence of deacidation and deodorization on quality of roast eel oil;
脱酸与脱腥条件对烤鳗油品质的影响
2) roast eel sauce
烤鳗酱油
1.
The DNA extraction method established was employed in analyzing three soy sauce samples and four roast eel sauce samples and results indicated positive of gos9 gene in all samples.
将建立的DNA提取方法用于3份酱油、4份烤鳗酱油同样有效,gos9基因检测结果均为阳性。
4) Frozen ell
冷冻烤鳗
5) industry of freezing and baking eel
冻烤鳗业
1.
The industry of freezing and baking eel has been making great progress in China for these years.
近年来,我国冻烤鳗业发展迅速,为降低所需主要原料———烤鳗酱油的生产成本,该文从配方、生产工艺和烤鳗酱油的风味特点等方面作了论述,列出了烤前用和烤后用酱油所需原材料的具体配方。
6) toasted Astroconger myriaster slices
烤鳗片
1.
This paper inquires into the key technology pararmeters in the processing the flavored toasted Astroconger myriaster slices,the material of which is from live Astroconger myriaster,so that the optimum technological conditions were defined.
以活鳗为原料,研究了调味烤鳗片加工过程中的主要技术参数,从而确定了调味烤鳗片加工的最佳工艺条件。
补充资料:烤河鳗
主料:
活河鳗l尾(1650克)葱米、姜米、酱油、料酒、白糖、香油适量,胡椒粉、味精少许,上汤100克,香菜、萝卜酸。
制作方法:
1.河馒用草纸擦净粘膜,洗净,用刀沿背脊剖开,去内脏,洗净。在肉面剞斜形交叉花刀。用酱油、料酒、白糖、胡椒粉、味精、葱米、姜米调成汁抹满鲤鱼全身,胞渍30分钟。
2.将剔出的鳗鱼骨切成段、洗净;与上汤、酱油、白糖、香油一并下锅煮10分钟去骨留汁待用。
3.将腌渍过的鳗入烤箱(温度70℃)烤5分钟取出,抹上骨汁翻面再烤5分钟,再抹骨汁再翻面烤,如是反复三次,待鳗鱼烤熟,取出切段装盘,点缀上香菜、萝卜酸即成。外酥里嫩,原汁原味。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。