1) Fried Bean Sprout with Preserved Vegetable
鱼卵小寿
2) Sardinella zunasi
寿南小沙丁鱼
1.
By means of biological survey, tissues?cutting and electron microscope survey, the reproductive population composition and some other reproduction features of Sardinella zunasi Bleeker were studied.
通过常规生物学测定、组织切片、电镜扫描观察等手段,分析了青岛近海寿南小沙丁鱼Sardinella zunasi Bleeker的繁殖群体构成和性成熟与繁殖特征,并依此对该鱼种的资源保护措施提出了建议。
2.
The surface of scales of the Sardinella zunasi was observed using a scanning electron microscope.
运用扫描电镜技术对寿南小沙丁鱼鳞片形态结构及轮纹特征进行了观察。
3) fish egg
鱼卵
1.
Distribution of fish eggs,larva and juveniles in Sansha Bay,Fujian;
福建三沙湾浮性鱼卵和仔、稚鱼的分布
2.
Preliminary study on DNA extraction and 18S rDNA of the Trichiurus haumela fish egg
带鱼(Trichiurus haumela)鱼卵DNA的提取及其18S rDNA初步分析
3.
Thus,the way utilize and process fish eggs waits for further study.
结果表明:在两种鱼的肌肉和鱼卵中含有22种脂肪酸。
4) fish eggs
鱼卵
1.
The species composition and quantity distribution of fish eggs in the shoal-water area along the northern coast of Jiangsu Province;
苏北浅滩生态监控区鱼卵的种类组成和数量分布
2.
Abundance distributions of pelagic fish eggs and larva in the Changjiang River estuary and vicinity waters in summer;
长江口及邻近水域夏季鱼卵、仔鱼数量分布特征
3.
In order to make an accurate identification of the fish eggs,light microscope,scanning electronic microscopy(SEM),and genetic analysis were used.
为了准确鉴别在南黄海海区(33°49′N,122°10′E)采集的附着在海藻上的鱼卵种类,利用光学显微镜、扫描电镜和遗传学方法开展了综合鉴别研究。
5) egg
[英][eɡ] [美][ɛg]
鱼卵
1.
Abundance and distribution of eggs and larvae of Engraulis japonicus in the Northern part of East China Sea and the Southern part of Yellow Sea and its relationship with environmental conditions;
东海北部和黄海南部鳀鱼卵和仔稚幼鱼数量、分布及其与环境条件的关系
2.
The species and biological characteristics of the eggs and larvae of osteichthyes in The Bohai Sea and Yellow Sea;
渤、黄海硬骨鱼类鱼卵与仔稚鱼种类组成及其生物学特征
3.
Totally 101 eggs and 45 larvae, which were identified to belong to 4 orders,9 families,11 species and 4 unknown species,were captured in April.
春季采获鱼卵101个、仔鱼45尾,隶属于4目9科11种和4个未定种;秋季采获鱼卵82个、仔鱼104尾,隶属于5目9科13种和3个未定种。
6) fish eggs and larvae
鱼卵仔鱼
1.
Distribution characteristics of fish eggs and larvae around Yangshan Port in Hangzhou Bay;
洋山深水港水域鱼卵仔鱼分布特征
2.
Characteristics of species composition of fish eggs and larvae in East China Sea in summer;
东海中尺度夏季鱼卵仔鱼种类组成特征
3.
Based on the measured results from three cruises of oceanographic survey carried out in August of 2001 to 2003,in the Changjiang estuary and vicinity waters,the abundance distribution inter-annual features of fish eggs and larvae was studied,and their relationship with hydrologic and biological factors had been analyzed.
根据2001~2003年间,每年5月长江口及邻近水域现场调查资料,分析了鱼卵仔鱼分布的年际变化特征及其与环境因子的关系。
补充资料：茄汁沙丁鱼
茄汁沙丁鱼
制作方法 1.原料处理：去头、去鳞、去鳍、去内脏后，刷洗干净，沥水。
2.盐渍：盐水浓度10～15°波美，时间10～20分钟，盐水与鱼之比为1∶1；或采用2%的精盐腌渍30分钟。用清水漂洗一次，沥干水分。
3.蒸煮脱水：生鱼装罐后，注满1°波美盐水。经30′～40′/90～95℃蒸煮，脱水率控制20%为宜，倒罐沥净汤汁及时加茄汁。
4.茄汁配制：番茴酱42千克、砂糖10千克、精盐1.2千克、味精300克、精制植物油15千克、冰醋酸80克、清水31千克、油炸洋葱1千克，配成总量100千克。先将番茄酱与植物油充分混合。再将清水煮沸，冷却后加入其它配料充分溶解，再加入番茄酱与植物油混合物，混合均匀，加热至90℃备用。
5.装罐：罐号603，净重340克，鱼肉290～300克(脱水重232～242克，背向上整齐排列)，茄汁98～108克。罐号604，净重198克，鱼肉160～170克(脱水后128～138克，背向上整齐排列)，茄汁60～70克。
6.排气及密封：抽气密封：360～400毫米汞柱以上，倒罐装篮。排气密封：中心温度80℃以上。
7.杀菌及冷却：净重340克杀菌式(排气)：15′～80′～20′/118℃冷却。
净重198克杀菌式(排气)：15′～75′～20′/118℃冷却。
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