1) Soft-Fried Shrimp with Egg
软炸虾仁
2) Soft fried prawns
软炸大虾
3) Soft fried prawns
软炸虾
4) deep-fried prawns with flavour salt
炸软大虾
5) shrimp
[英][ʃrɪmp] [美][ʃrɪmp]
虾仁
1.
Calculation of the Refinement Curve Length of Shrimp and Its Correlation with Weight
虾仁图像细化曲线长度与体重相关性研究
2.
The appearance, nutrition,physical and chemial properties, trace and heavey metal elements of frozen shelled shrimp irradiated by electron beam(EB) were studied ant the resutls showed no difference between EB irradiated frozen shrimp and the control samples.
用电子束处理冻虾仁 ,剂量 1 0kGy ,剂量率 0 3kGy s,对虾仁的感观指标、营养成份、理化指标、微量元素和重金属元素均无明显变
3.
A gas chromatography(GC) with electronic capture detection(ECD) for determination of chloramphenicol(CAP) residues in shrimps samples has been validated.
建立了用配有电子俘获检测器(ECD)的气相色谱仪来测定虾仁中的氯霉素含量的方法。
6) peeled shrimp
虾仁
1.
Effect of cooking technology on quality of peeled shrimp and remnant microorganism analysis
鹰爪虾虾仁煮制工艺研究及残留微生物分析
2.
The effects of NaCl and cooking time on quality of peeled shrimp were analyzed.
研究了南美白对虾虾仁在煮制过程中NaCl添加量及煮制时间对感官品质的影响,并对煮制残留微生物的种类进行了初步的分析。
补充资料：软炸
是将小块、片或条形的材料挂糊，放入油锅，炸成七八成熟的油炸方法。炸时物料一定要分散入锅，才不会粘在一起。以表面变硬，也就是八分熟时取出，等油温上升时再炸一次，这次炸的时间要很短，才能外脆内嫩且芳香。
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