1) squid jigging
鱿钓
1.
The application of FTP and DEA methods to fishing capacity measurement of Chinese squid jigging fleets and the comparative study of the two methods;
峰值法和数据包络分析法在中国远洋鱿钓渔业方面的应用与比较分析
2.
Based on the dimension of one squid jigging ship,using luminous intensity of DC-2000W metal halide lamp, the sea surface illuminate of one side of the ship was calculated by the four methods respectively.
根据鱿钓渔船集鱼灯布置的尺度数据,参照DC-2000W型集鱼灯的配光特性,对船舷一侧的海面照度分别用4种照度计算方法进行了计算。
3.
The spectral distribution of downward irradiance in the water under a squid jigging ship was investigated with reference to the total kW output of gathering-fish lamp, in the fishing ground of the north-west of Indian Ocean form September to November in 2003.
2003年9～11月在印度洋西北海域鱿钓渔场,对不同总功率下的集鱼灯水下照度进行了首次实测。
2) squid jigging ship
鱿钓船
3) jigger
[英]['dʒigə] [美]['dʒɪgɚ]
鱿鱼钓船
1.
Economical analysis for allocating power of fishing lamps on jigger;
鱿鱼钓船集鱼灯功率配置的经济性分析
2.
In this paper,cost of production is classified for jigger fleet,proportions of all expenses in cost of production are obtained for jigger fleet that works in North Pacific Ocean fishing ground.
对远洋鱿鱼钓船的营运成本进行了分类 ,通过计算确定出中国作业于北太平洋渔场的远洋鱿鱼钓船营运成本中各部分费用所占的比例 ,提出应把降低燃油费和船员费用作为远洋鱿鱼钓船进行价值工程的重点以及降低营运成本的一些措
3.
On the basis of collecting some drawing and deep investigation on existed ships, author expounds the basic principles and features of general arrangement for pelagic jigger.
阐述了远洋鱿鱼钓船总布置的基本原则及其特征，同时根据远洋鱿鱼钓船捕捞作业的特点，介绍了总布置的形式和加工鱼获的有关设备布置及流程。
4) squid jigging vessel
鱿钓渔船
1.
01 lx),with additive algorithmic procedure of illumination of sea surface,the available illumination distance between two squid jigging vessels was analyzed.
01 lx,使用叠加法海面照度计算方法,对鱿钓渔船不产生灯光干扰的合适照度间距进行分析,建立鱿钓渔船抛锚位置与相邻渔船的合适作业间距计算公式:L′Z=0。
2.
This paper deals with the development of squid jigging vessel and its equipments in china.
有必要在分析和总结的基础上，回顾现有装备的适用程度，并借鉴日本的发展经验，为今后鱿钓渔船及其装备的发展指明方向，采取必要的措施，以适应新的需要。
5) the squid jigging
鱿鱼钓
补充资料：锅巴烩鲜鱿
【菜名】 锅巴烩鲜鱿
【所属菜系】 全部
【特点】 锅巴色泽浅黄，酥脆爽口，汤汁酸甜醇香，食?a
【原料】
水发鱿鱼 300克，大米锅巴 300克，水发兰片 50克，葱，姜，蒜共50克，烹调油 280克，酱油 1汤匙，料酒 1汤匙，白糖 1汤匙，醋 1汤匙，精盐，味精各半茶匙，水淀粉 1汤匙。
【制作过程】
（1）鱿鱼适当切片，用清水漂洗干净。兰片适当切片。葱，姜，蒜均切片。（2）锅中放入适量清水，鱿鱼下锅烧开，捞出控净水，锅刷净，放入烹调油30克烧热，葱姜蒜片及兰片同时下锅煸炒，烹入料酒，酱油，添入汤（水）250克，把白糖，精盐，味精下锅，放入鱿鱼片，烧开，勾入水矸郏⑷胪胫校苌洗壮上述咸乐? （3）锅刷净，放入烹调油 250克，烧热，下入锅巴，炸至膨胀，色泽浅黄酥脆时捞出放盘中，随把鲜鱿汤汁浇在锅巴上即可。心得：锅巴要干透，油要烧热，炸至膨起，色泽浅黄，口感才酥脆，制作此菜要30分钟。
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