1) silver carp fish surimi
鲢鱼糜
1.
The deodorization of the silver carp fish surimi with ozone was studied in this paper, and the influence of the deodorization on the quality of the fish surimi was detected; then the change of the totle volatile compounds and the component of fishy smell in fish surimi and fish sausage during stotage were analyzed.
本论文研究应用臭氧法脱除鲢鱼肉糜中的鱼腥味,探讨臭氧脱腥方法对鲢鱼肉糜营养成分及其他品质的影响;并测定脱腥鲢鱼糜、鱼肉肠贮藏过程中挥发性成分及鱼腥味的变化,本研究对于淡水鱼糜的精深加工和开发利用具有重要的应用价值。
2) silver carp surimi
鲢鱼鱼糜
1.
Study on the change of silver carp surimi freshness and salt-soluble protein during the storage;
鲢鱼鱼糜在储藏过程中新鲜度和盐溶性蛋白质变化研究
2.
The better setting conditions of silver carp surimi firstly was 35 ～ 40℃ for 60?min, then 85℃ for 30?min incubation.
研究了鲢鱼鱼糜在不同的加热条件下 ,其凝胶的色泽、强度及显微结构的变化。
3) silver carp surimi
白鲢鱼糜
1.
The effect of fat pork on properties of silver carp surimi-protein soybean composite product was studied,as well as the effects of the improvers,carrageenan and gellan gum.
本实验就肥猪肉对白鲢鱼糜-大豆分离蛋白复合物的质构性能进行探讨,并初步确定了添加肥猪肉后,改良剂结冷胶、卡拉胶的添加量。
4) Silver carp
鲢鱼
1.
Enzymatic extraction of protein from the head and bone of silver carp by papain;
鲢鱼头及骨中蛋白质的酶解条件优化
2.
Study on silver carp stocking for controlling water bloom in urban rivers and lakes of Beijing;
鲢鱼放养控制北京城市河湖水华试验研究
3.
Changes of silver carp muscle proteins during chilled storage;
冷藏条件下鲢鱼肌肉蛋白的变化
5) silver carp fish
鲢鱼
1.
The comparison of deodorization of yeast fermentation,black tea salt system,complex purple perilla salt system and smoking fluid salt system for silver carp fish was studied.
研究比较酵母发酵、红茶提取液腌制、紫苏混合液腌制、烟熏液腌制四种方法对淡水鲢鱼的脱腥效果。
2.
With silver carp fish as the raw material, the single factor experiment was combined with orthogonal tests to studymanufacturing of soft can of fragrant silver carp fishes.
以鲢鱼为原料,利用单因素试验和正交实验相结合的方式研究了鲢鱼软罐头的制作工艺。
6) chub
[英][tʃʌb] [美][tʃʌb]
鲢鱼
1.
Studies on the Antimicrobial Activity of Chub Protamine;
鲢鱼鱼精蛋白抗菌活性的研究
2.
The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched.
分别采用了液体烟薰料腌制脱腥法、紫苏混合液腌制脱腥法、粉末活性碳脱腥法、有机红茶脱腥法和酵母发酵脱腥法分别对淡水鲢鱼和干海鱼仔进行脱腥试验。
补充资料：注射用结晶糜胰蛋白酶 ,糜胰蛋白酶
药物名称：糜胰蛋白酶
英文名：Trypsin-Chymotrypsin
别名： 注射用结晶糜胰蛋白酶 ,糜胰蛋白酶
外文名：Trypsin-Chymotrypsin
适应症：
1.用于治疗各种炎症、炎性水肿、血肿、术后粘连、溃疡、血栓等。 2.对慢性支气管炎、支气管哮喘、胃炎、宫颈炎、盆腔炎、化脓性中耳炎、角膜炎、前列腺炎、栓塞性静脉炎、脑血栓形成等均有一定疗效。
用量用法： 1.肌注：每次５ｍｇ，１日１～２次。以２ｍｌ苯甲醇注射液或等渗盐水溶解后注射，疗程为１０～２０日。用于预防或控制复发，每次５ｍｇ，每周注射２～３次。 2.外用：以等渗盐水溶解后纱布浸湿外敷，或与抗生素软膏拌匀后涂于沙布上外敷，每日换药１～２次。
注意事项：
1.本品与抗生素、磺胺药等合用，有助于上述药物渗入病源，增加疗效。 2.注射局部有疼痛，有的且可引起局部红肿，停药后自行消退。个别有荨麻疹、轻度恶心、头晕等不良反应。
规格： 注射用结晶糜胰蛋白酶：每支１ｍｇ、５ｍｇ。
类别：酶类及生化药物
英文名：Trypsin-Chymotrypsin
别名： 注射用结晶糜胰蛋白酶 ,糜胰蛋白酶
外文名：Trypsin-Chymotrypsin
适应症：
1.用于治疗各种炎症、炎性水肿、血肿、术后粘连、溃疡、血栓等。 2.对慢性支气管炎、支气管哮喘、胃炎、宫颈炎、盆腔炎、化脓性中耳炎、角膜炎、前列腺炎、栓塞性静脉炎、脑血栓形成等均有一定疗效。
用量用法： 1.肌注：每次５ｍｇ，１日１～２次。以２ｍｌ苯甲醇注射液或等渗盐水溶解后注射，疗程为１０～２０日。用于预防或控制复发，每次５ｍｇ，每周注射２～３次。 2.外用：以等渗盐水溶解后纱布浸湿外敷，或与抗生素软膏拌匀后涂于沙布上外敷，每日换药１～２次。
注意事项：
1.本品与抗生素、磺胺药等合用，有助于上述药物渗入病源，增加疗效。 2.注射局部有疼痛，有的且可引起局部红肿，停药后自行消退。个别有荨麻疹、轻度恶心、头晕等不良反应。
规格： 注射用结晶糜胰蛋白酶：每支１ｍｇ、５ｍｇ。
类别：酶类及生化药物
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