1) fried prawn paste
油虾糊
1.
This paper expounds the processing technology of the fried prawn pastefor food with prawn s head.
本文阐述了以虾头为主原料加工成食品—油虾糊的加工技术。
2) crawfish oil
虾油
1.
Study on extraction of crawfish oil in crawfish waste;
龙虾虾头中虾油提取工艺的研究
2.
This paper studied the extraction,refining and antioxidation stability of crawfish oil from crawfish head.
论文主要对龙虾头中虾油的提取、精炼和氧化稳定性进行了研究。
3) shrimp with loster sauce
虾龙糊
4) Fried Shrimps with Hot Pepper
糊辣基围虾
5) Artemia oil
卤虾油
1.
5 % (of oil weight ), reaction temperature was 60 ℃, reaction time was 3h and the proportion of ethanol to Artemia oil was 40 % ( weight ), the conversion rate of Artemia oil was 98.
采用正交试验法对卤虾油醇解反应条件进行了研究。
2.
There are many important fatty acids in Artemia oil, such as palmitic acid, Oleic Acid, stearic acid, linoleic acid, linolenic acid, Eicosapentaenoic acid(EPA) and so on.
卤虾油中含有多种重要的脂肪酸,如棕榈酸、油酸、硬脂酸、亚油酸、α-亚麻酸、二十碳五烯酸(EPA)等。
6) Sanfu shrimp sauce
三伏虾油
补充资料：虾油豇豆
原料配方豇豆2.5千克盐500克虾油适量制作方法1.选用新鲜、脆嫩、无虫眼的豇豆2.5千克，用清水洗净，剪去头尖和根蒂，放入稀盐水浸泡1天。2.将一小坛洗净、擦干，不要留有生水滴(否则，腌制过程豇豆易发酵，影响成品质量)。3.把盐水中的豇豆取出，沥干水分，放入缸内腌制。放入时，一层豇豆夹一层盐。腌制过程早、中、晚各倒一次缸，每次要均匀，彻底，避免底层菜因吸不到空气而腐烂变质。4.腌渍4天后，取出豇豆，用清水冲洗干净，沥干水分，切成1.7厘米长的小段。装入洗干净的小坛内，倒入适量的虾油(虾油的用量以浸没豇豆为度)浸泡。浸泡过程需勤翻动，否则上、下层的菜因位置不同而影响成口的色泽、风味。7天后即可取食。
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