1) carp fish ball
鲢鱼丸子
2) Silver carp
鲢鱼
1.
Enzymatic extraction of protein from the head and bone of silver carp by papain;
鲢鱼头及骨中蛋白质的酶解条件优化
2.
Study on silver carp stocking for controlling water bloom in urban rivers and lakes of Beijing;
鲢鱼放养控制北京城市河湖水华试验研究
3.
Changes of silver carp muscle proteins during chilled storage;
冷藏条件下鲢鱼肌肉蛋白的变化
3) silver carp fish
鲢鱼
1.
The comparison of deodorization of yeast fermentation,black tea salt system,complex purple perilla salt system and smoking fluid salt system for silver carp fish was studied.
研究比较酵母发酵、红茶提取液腌制、紫苏混合液腌制、烟熏液腌制四种方法对淡水鲢鱼的脱腥效果。
2.
With silver carp fish as the raw material, the single factor experiment was combined with orthogonal tests to studymanufacturing of soft can of fragrant silver carp fishes.
以鲢鱼为原料,利用单因素试验和正交实验相结合的方式研究了鲢鱼软罐头的制作工艺。
4) chub
[英][tʃʌb] [美][tʃʌb]
鲢鱼
1.
Studies on the Antimicrobial Activity of Chub Protamine;
鲢鱼鱼精蛋白抗菌活性的研究
2.
The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched.
分别采用了液体烟薰料腌制脱腥法、紫苏混合液腌制脱腥法、粉末活性碳脱腥法、有机红茶脱腥法和酵母发酵脱腥法分别对淡水鲢鱼和干海鱼仔进行脱腥试验。
5) Aristichthys nobilis
鲢鱼
1.
Purification and Identification of Chub Aristichthys nobilis Protamine;
鲢鱼(Aristichthys nobilis)鱼精蛋白的纯化和鉴定
2.
This paper is about the growth of Aristichthys nobilis and Hypophthalmichthys molitrix on the basis of Einar Lea in Nihe reservoir.
本文研究了泥河水库鲢鳙鱼的生长规律 ,根据莱亚的鱼体长和鳞长的关系式Ln/L =Sn/S分别推算出鲢鱼和鳙鱼的生长速度体长增长值 ;并计算出泥河水库鲢鳙鱼的体长与体重的关系、肥满度和生长方程。
6) Hypophthalmichthys molitrix
鲢鱼
1.
The influence of the hunger upon the Hypophthalmichthys molitrix appearance form;
饥饿对鲢鱼形态性状的影响
2.
Genetic Diversity of Mitochondrial DNA D-looP Sequences of Hypophthalmichthys molitrix in Tai Lake
太湖鲢鱼mtDNA D-loop区遗传多样性
3.
The result of DNA fingerprinting patterns of Cyprinus carpio,Ctenopharyngodon idellus andHypophthalmichthys molitrix is that there are 15 bands in C.
研究鲤鱼,草鱼和鲢鱼等三种鱼类DNA指纹图的结果是;在大于4kb的谱带中,草鱼为15条,鲤鱼11条,鲢鱼仅3条。
补充资料：鸡蓉丸子
≮美食原料≯
鸡脯肉150克，肥膘肉100克，豆苗、鸡蛋清各50克，味精5克，黄酒10克，精盐、鸡油各10克，清汤1000克。
≮美食做法≯
1、鸡脯肉、肥膘肉一同砸成细泥，然后放入碗内，用清汤解开，加入味精、黄酒，并向同一个方向搅打，边搅边加入清汤（200克凉清汤全部打进鸡泥内），随后加入蛋清、精盐，再次搅打，之后放入冰箱内，稍冻一会儿。
2、汤锅置旺火上，加入清汤，调入味精、黄酒、精盐，待汤沸后，即将鸡泥从冰箱内取出，挤成丸子，放入汤内，再沸后，撇去浮沫，淋上鸡油，撒上豆苗即成。
入汤碗内即成。
≮美食特色≯
味道清鲜，软嫩如豆腐。
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