1) condiment
鱿鱼油
1.
The cadmium is free from hydrolysate,which can be used as material of condiment or as amino acids supplementary for animals.
本研究利用鱿鱼内脏自身酶水解内脏及其它废弃物，开发出价廉的鱿鱼油、内脏水解液，并成功地低成本地解决了从水解液中去除镉的难题。
2) squid
鱿鱼
1.
Study on enzymatic hydrolysis of protein in squid skin;
鱿鱼皮蛋白质酶促水解研究
2.
Research on techniques of processing and comprehensive utilization of squid resource;
加强鱿鱼资源的加工和综合利用技术研究
3) squid viscera
鱿鱼内脏
1.
Effects of storage temperature and time on quality and hydrolysis of liquid protein from squid viscera;
贮藏温度与时间对鱿鱼内脏液体蛋白组成和水解的影响
2.
The General nutrients of squid viscera were analyzed and the extraction of glycoprotein from squid viscera by NaCl solution was investigated.
本文分析了鱿鱼内脏的一般营养成分;探索了NaCl溶液提取鱿鱼内脏糖蛋白的工艺流程及工艺条件;并初步探讨了鱿鱼内脏糖蛋白对小鼠免疫功能的影响。
4) squid skin
鱿鱼皮
1.
Study on hydrolytic technics of collagen from squid skin by protease;
酶法提取鱿鱼皮胶原蛋白工艺条件的研究
2.
Study on synthesis of meat flavor aroma of enaymatic hydrolysate of squid skin through maillard reaction;
鱿鱼皮酶促水解液Maillard反应合成肉类香味料的研究
3.
Recovery of the collagen from squid skin;
鱿鱼皮胶原蛋白的测定与回收
5) squid liver
鱿鱼肝脏
1.
Preparation and fatty acid compositions of squid liver oil;
鱿鱼肝脏鱼油的制备及其脂肪酸组成分析
2.
In this research, fish oil and protein were extracted from squid liver, and angiotensin I-converting enzyme (ACE) inhibitory peptides were obtained using enzymatic method.
本研究以鱿鱼肝脏为原料,提取鱼油和蛋白质,用酶解的方法水解蛋白质制备血管紧张素转换酶(ACE)抑制肽,并对其酶解条件进行优化以及对ACE抑制肽进行初步分离。
6) Squid pen
鱿鱼骨
参考词条
补充资料：油爆鱿鱼卷
油爆鱿鱼卷
【菜名】 油爆鱿鱼卷
【所属菜系】 浙江菜
【特点】 包汁汪油，鲜嫩咸香，清淡爽口。
【原料】
净鱿鱼500克，笋片、黄瓜片各30克，油1500克（约耗100克），料酒30克，醋15克，盐2克，味精5克，葱花、蒜片各2克，水淀粉40克，花椒油20克。
【制作过程】
1、把鱿鱼劈开，在里面打上麦穗花刀，和笋一起用开水焯一下，倒出控水。 2、用碗对汁：料酒、醋、盐、味精、葱、蒜、淀粉、黄瓜片。 3、勺坐油，等油六七成熟，下鱿鱼冲一下，倒出。原勺放少量油，倒鱿鱼、笋片、汁、颠勺，淋花椒油，出勺即成。 操作关键: 打鱿鱼花：两个45度，鱿鱼放墩上，斜度45度，坡刀45度，剁刀要直。深度：坡刀浅，剁刀深。汁芡要合适。油温稍高，操作要快。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。