1) 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。
2) 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。
3) Sanfu shrimp sauce
三伏虾油
4) prawn soy sauce
虾味酱油
1.
This paper reports study of the best way that prawn head and soy were used to brew prawn soy sauce.
本文报告了利用虾头和大豆酿造虾味酱油最佳方法的研究。
5) superba oil
磷虾油
6) 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。
补充资料：虾油芹菜
原料配方 鲜芹菜100公斤 虾油80公斤
制作方法 鲜芹菜摘叶去根后，切成1厘米长的段，下锅后撩一个开，放入清水中冷去，凉透后捞出控去水分，放入缸中用虾油浸渍，中间倒2次缸。7天后即为成品。
质量标准 色碧绿，质脆。具有浓厚的虾油味。
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