1) oyster sauce
牡蛎酱
2) oyster
牡蛎
1.
Technology for extracting amino acid from oyster with ultrasonic wave;
超声提取牡蛎中氨基酸的工艺条件研究
2.
Investigation and assessment on pollution situation in oyster in the Fuzhou sea area;
福州近海牡蛎污染状况调查与评价
3.
Advances of Reseached for Chemical Components in Oyster;
牡蛎中化学成份的研究进展
3) oysters
牡蛎
1.
Distributions of PCDD/Fs and PCBs congeners in oysters and marine mussels;
牡蛎和贻贝中二噁英及多氯联苯同类物的分布
2.
Quantitative Risk Assessment of Vibrio parahaemolyticus in Retail Raw Oysters in Fujian;
福建省零售生食牡蛎中副溶血性弧菌的定量危险性评估
3.
Distribution of Crassostrea oysters in Liaoning coast;
辽宁沿海巨蛎属牡蛎的分布
4) oyster shell
牡蛎壳
1.
Study on the technology of L-calcium lactate from oyster shell;
牡蛎壳合成L-乳酸钙的工艺研究
2.
Control of oyster shell contamination and its recycling use——Taking Hui′an County,Fujian Province as a case;
牡蛎壳污染的治理思路及资源化综合利用对策——以福建省惠安县为例
3.
Results showed that all the heated shell powders studied in the paper had some antiseptic actions,and the oyster shell powder exhibited the most remarkable effect.
研究了牡蛎壳、泥蚶壳、贻贝壳、河蚬壳、花甲壳等五种贝壳煅烧物对猪瘦肉和豆腐干的防腐效果,测试了上述五种贝壳煅烧物对枯草芽孢杆菌和大肠杆菌的杀菌动力学曲线,以及最低抑菌浓度(MIC)和最低杀菌浓度(MBC)。
5) oyster shell powder
牡蛎壳粉
1.
Preparation of aspirin intergastric floating tablet with carrier of oyster shell powder and sodium carboxymethyl cellulose;
以牡蛎壳粉-CMC为载体制备阿司匹林胃漂浮片的研究
2.
Ultrasonic degradation of azofuchsine catalyzed by nanocrystalline ZnO carried on oyster shell powder was studied,and effect of various factors were investigated.
采用实验室合成的以牡蛎壳粉为载体的纳米ZnO催化剂,以偶氮品红超声降解反应为模型,研究了各种因素对偶氮品红超声降解反应的影响。
3.
The photocatalyst,nano-ZnO,was prepared by precipitation method with Zn(NO3)2·6H2O and Na2CO3 as raw materials and oyster shell powder as carrier.
6H2O和Na2CO3为原料,采用沉淀法制备了以牡蛎壳粉为载体的纳米ZnO催化剂。
6) Crassostrea sp
巨牡蛎
1.
Purification function and ecological services value of Crassostrea sp.in Yangtze River estuary;
巨牡蛎对长江口环境的净化功能及其生态服务价值
2.
Determination of filtration rate of Crassostrea sp.;
巨牡蛎(Crassostrea sp.)的滤水率测定
参考词条
补充资料：食用牡蛎酱
一般在牡蛎的消化管中，含有很多海藻等杂物，这些杂物会影响以牡蛎为主要原料加工制成的食用牡蛎酱风味，工使制品的颜色变黑，大大降低了制品的质量。
为了消除这种弊病，新方法采用将活牡蛎放入净化槽中，循环供给经杀菌灯杀菌处理过的海水，让牡蛎通过呼吸作用将体内消化管中的杂物吐出来从而达到了杀菌净化的目的。
制作方法
经上述净化处理48小时后的牡蛎捞出，剥肉后煮沸约1小时，待冷却后切碎。
取100份重量的碎牡蛎肉，加入煮熟切碎的胡萝卜和用油煎过的碎洋葱按3∶1的比例混合的混合物5～15份，牡蛎煮沸的汤汁3～8份，并加入少量的奶油(3份的重量为宜)和食盐(14克但可按需要适当增减)。
将上述的各种原料混合，用擂溃机擂溃约10分钟即可。这种制品可直接食用，或制成罐头，冷藏品等加以长期贮存。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。