1) crab paste
蟹糊
1.
Studies on microbiological quality and safety characteristics of bottled crab paste in cold storage;
冷藏瓶装蟹糊微生物学品质安全特征研究
2.
Study of the antimicrobial effect of antiseptic in crab paste
常用防腐剂对蟹糊抑菌作用的研究
3.
Sensory,chemical,microbiological quality,safe and survival bacteria flora were qualitatively and quantitatively carried out on bottled Crab paste.
对标称保质期内瓶装蟹糊感官、理化、微生物学品质安全及残存细菌菌群进行定性和定量研究,结果表明产品感官品质良好；水分含量(65。
2) Fried crab meat
蟹粉烂糊
3) crab
[英][kræb] [美][kræb]
蟹
1.
Study on spermatophore storage and dehiscence in crab;
蟹类精荚贮存和裂解研究进展
2.
Study on the allergens of shrimps and crabs;
虾类和蟹类的过敏原组分分析
3.
The average WHO-TEQ concentration of fish, shrimp, crab, shell and oyster were 0.
对五种养殖生物进行二噁英类化合物污染水平和指纹特征的研究结果显示,鱼、虾、蟹、扇贝和牡蛎的平均浓度分别是0。
4) pinnotheres of Chinese mitten crabs
河蟹幼蟹
1.
Being ashore was the chief disease which threatens the pinnotheres of Chinese mitten crabs in the process of being cultured.
河蟹幼蟹培育过程中发生上岸现象是幼蟹培育期的主要疾病 ,采取大眼幼体放养前综合消毒、在整个养殖期定期药物预防 ,可以大大减少发病率 ,提高幼蟹的成活率。
5) Eriocheir sinensis
河蟹
1.
Determination of Amino Acid Component of the Enzyme-hydrolysate in the Eriocheir sinensis Meat;
河蟹肉酶解产物的氨基酸组成分析
2.
Effects of Na_2SO_3,H_2O_2 and urea on the N-acetyl-β-D-glucosaminidase from Eriocheir sinensis;
亚硫酸钠、过氧化氢和尿素对河蟹N-乙酰-β-D-氨基葡萄糖苷酶活力的影响
3.
Effect of Different Stocking Densitiy on Size,Yield and Survival Rate of Eriocheir sinensis;
放养密度对河蟹育成规格、产量和成活率的影响
6) crab meat
蟹肉
1.
Complex enzymatic hydrolysis of crab meat;
复合酶法水解蟹肉的研究
2.
The research of preventing blue change of crab meat can;
防止蟹肉罐头蓝变的研究
3.
The protein of crab meat was hydrolysised by many kinds of proteinase,and at last the neutral proteinase 1398 and flaourzyme were chosen to compound hydrolysis.
以蟹肉为原料,利用多种蛋白酶对蟹肉中的蛋白质进行水解,挑选中性蛋白酶1398以及Flavourzyme两种蛋白酶进行复合酶解,得出酶解的最佳工艺参数为:中性蛋白酶1398的酶底比为300U/g、Flavourzyme的酶底比为1200U/g、Flavourzyme的作用时间为14。
补充资料：蟹糊
【菜名】 蟹糊
【所属菜系】 全部
【特点】 此菜色泽黄润，鲜香浓郁，味咸酸辣。
【原料】
螃蟹肉四两；精盐一分；鸡蛋一只；醋二钱；葱末一钱；湿淀粉四钱；姜末二钱；胡椒粉三分；酱油三钱；芫荽末一钱；黄酒三钱；熟猪油五钱
【制作过程】
1.将鸡蛋磕入碗内，搅拌均匀待用。2.锅放炉火上，放入熟猪油烧热，下葱、姜末煸出香味时，加入蟹肉继续煸炒至油发红，加入黄酒、酱油、精盐和
开水八两，烧开后，用湿淀粉调稀勾芡，见汤汁稠浓时，将鸡蛋液慢慢淋入锅中，再加入醋，撒上胡椒粉、芫荽末即成。[注]蟹肉加工
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