1) wet-salted fish
湿腌鱼
2) Salted fish
腌鱼
1.
Nutritional components of the salted fish from southeast of Guizhou were analyzed and evaluated,including general nutrients,minerals and trace elements,amino acid compositions,fatty acid compositions,nitrite and heavy metals content.
对贵州黔东南腌鱼的营养成分进行了分析和评价,主要对其一般营养成分、矿物质与微量元素、氨基酸组成、脂肪酸组成及亚硝酸盐和重金属含量进行了检测和营养学评价。
2.
However, owing to the high salt content and the discommodiousness in consume of traditonal salted fish, many reseaches have been carried out to improve this traditional products for years.
腌鱼是深受我国人民喜爱的传统水产制品。
3) Cured fish
腌鱼
1.
Application of uniform design in optimization cured fish technology;
均匀试验设计在腌鱼工艺优化中的应用
2.
The relativity analysis between main composition with flavor quality of cured fish
腌鱼制品主要成分与风味品质相关性分析
3.
The paper has set up quality kinetics model of cured fish by determination the TVBN,TVC,pH,at 5℃,15℃,25℃ of light salting eel in different times,therefore we can forecast the shelf-life using Arrhenius equation.
对淡腌鳗鱼在5、15、25℃下,不同时间的挥发性盐基氮(TVBN),活菌总数(TVC)以及可滴定酸度等进行监控,建立腌鱼品质变化的动力学模型从而利用Arrhenius方程预测淡腌鳗鱼的货架寿命。
4) kipper
[英]['kɪpə(r)] [美]['kɪpɚ]
腌鱼
1.
Determination of Nitrate in Dong nationality traditional kipper
黔东南侗族传统食品腌鱼中亚硝酸盐含量变化研究
5) wet-salting
湿腌
1.
Using the content of sodium chloride and salt-soluble protein in Muraenesox cinereus muscle and the protein content in brine as indexes,a multiple regression model was set up between the results of sensory evaluation and determined indexes in different wet-salting condition.
以腌制后鱼肉盐溶性蛋白含量、氯化钠含量、盐卤中蛋白质含量为指标,通过单因素实验以及响应面分析法,研究不同腌制条件(时间、温度、盐度)对鳗鱼肉品质的影响,并建立感官评定结果与测定指标间的数学模型,以优化湿腌工艺条件。
6) cured fish
腌腊鱼
1.
To explore function of lactic acid bacteria on flavor of cured fish, lactic acid bacteria were isolated from cured fish and then identified.
为探索乳酸菌对腌腊鱼风味形成的作用,对腌腊鱼中的乳酸菌进行了分离和鉴定。
2.
To explore function of lipase on flavor development of cured fish,effect of exogenous lipase on quality of cured fish with sliver carp was studied.
用白鲢制作腌腊鱼,研究外源脂肪酶对腌腊鱼品质的影响,探索脂肪酶在腌腊鱼风味形成中的作用。
3.
The volatiles in cured fish were extracted through the solid phase micro-extraction fiber and identified by GC-MS.
运用固相微萃取与气-质联用技术初步鉴定了不同工艺制作的腌腊鱼中挥发性物质的组成,结果表明:腌制可促进鱼中挥发性物质及前体向腌腊鱼相关风味物质的转化;酯类化合物是腌腊鱼中可能的特征性风味物质,2种浓度盐水腌制的腌腊鱼中均含有乙酸-11-十二烯-1-酯、十二酸甲酯、12-甲基十三酸甲酯、14-甲基十五酸甲酯、Z-9-十六烯酸乙酯和邻苯二甲酸二叔丁酯等多种酯类化合物,但主要挥发性成分组成差异明显;低温干燥有利于促进腌腊鱼风味的形成,干燥时应使用较低的温度。
补充资料：酒石酸蒜盐腌鱼
印度广泛采用盐腌法制沙丁鱼、鲭等海鱼，为了提高成鱼质量，研究利用酒石酸和蒜的可能性。
降低ph值，能够抑制微生物的繁殖。因此，采用酒石酸可使ph值明显降低，鱼制品外形不变坏。酒石酸尚有良好的杀菌作用，若混加入少量蒜头，更可提高杀菌效力。
因此，采用酒石酸和蒜进行盐腌，能使盐制品具有外形好，味道美，经常期保藏鱼体保持结实等优点。
制作方法 在盐中加入2%的酒石酸和2%的蒜头，加工时，鱼体上层层撒盐，盐、鱼的比例为1∶4，经2大的浸透充满盐水，使鱼浸入盐水液面之下。试验结果表明，用此法盐腌的鱼制品保持16周后，其质量仍达到许可标准(而不加酒石酸和蒜盐腌的鱼仅能保藏8周)。此外蒜味香，别有风味。由于此法加工成本低，所以目前在印度已普遍推广。
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