2) squid
[英][skwɪd] [美][skwɪd]
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) sleeve-fish
['sli:vfiʃ]
鱿鱼
1.
Research on the process work craft of sleeve-fish barbecuing;
烧烤鱿鱼加工工艺的研究
2.
In this paper, the influence of the following processes, low salt curing, traditional high salt pickling process, as well as tempering process with various air temperature and wetting, on the shape, color, and luster, and drying rate of the heat pump drying sleeve-fish has been investigated.
研究对比了鱿鱼低盐腌制和传统高盐腌制处理以及缓苏变温变湿工艺对热泵干燥鱿鱼干的外形、色泽和干燥速率等的影响。
3.
The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.
探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。
4) squid surimi
鱿鱼鱼糜
1.
The effect of various starches(corn starch,cassava starch,wheat starch,potato starch and modified starch)and β-cyclodextrin on the quality of the squid surimi were studied.
探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。
5) 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。
6) 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
补充资料：烤鱿鱼
烤鱿鱼
烤鱿鱼（韩国菜）
介绍：
去鱿鱼皮﹐并以1cm间距划出刀纹﹐加佐料烤出来。
鱿鱼含有优秀蛋白质﹐并有补血作用﹐特别对女性的贫血﹐闭经期和更年期女性是非常好的食品。
[原料/调料] ：
花枝 1/2斤
鱿鱼身 1只（泡过的）
调味料(五味酱)：酱油膏 1大匙
番茄酱 1又1/2大匙
糖 1大匙
乌醋 1大匙
香油 1/2大匙
姜末、葱末、蒜末、香菜末、辣椒末 各少许
[制作流程]
(1)将花枝、鱿鱼分别洗净沥干后，依自己喜好切片或切长条状均可，再用竹籤串好备用。花枝切片串起，鱿鱼切长条状卷成圆形，分别再串起即可。
(2)将调味料搅拌均匀，即成为五味酱。
(3)将烤架洗净后放在碳火上，即可将花枝串及鱿鱼串放在烤网上烧烤，并刷上五味酱，因为花枝及鱿鱼都是比较快熟的食材，需要随时注意，将一面烤熟后即可翻面再烤，并刷上五味酱，烤入味微焦，即可食用。（另外也可以撒上少许芝麻，味道更香）
花枝及鱿鱼也可以买整只的，烤时整只下去烤，份量很够，处理时只要将内脏处理干净，洗净沥干，切成展开状，高边切数刀，即可放到烤架上，烤时均匀涂上酱料即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。