1) Braised croaker soup
大汤黄鱼
2) Stewed Yellow Croaker with Bamboo Shoots and Preserved Vegetable
雪菜大汤黄鱼
3) Stewed Yellow Croaker and Bamboo Shoots Soup
竹笋黄鱼汤
4) Pseudosciaena crocea meat
大黄鱼鱼肉
1.
The contents of ATP-related compounds in Pseudosciaena crocea meat were analyed by HPLC,and the freshness of Pseudosciaena crocea meat during iced storage were assessed using freshness quality index(K value), total volatile base nitrogen(T-VBN) level and sensory scores.
10μmol/g;冰藏期间大黄鱼鱼肉的鲜度指标(K值)和T-VBN含量一直呈现上升趋势。
5) larvae Pseudosciaena crocea
大黄鱼鱼种
1.
From June 7 to July 12, 2000, the feeding experiment of larvae Pseudosciaena crocea was carried out with formula feed in sea water cages in Dong an, Xiapu, Fujian.
20 0 0年 6月 7日 -7月 1 2日在霞浦县东安海区网箱进行全价配合饲料喂养大黄鱼鱼种试验 。
6) Pseudosciaena crocea
大黄鱼
1.
Bacterial flora and identification of dominated spoilage organisms on cultured Pseudosciaena crocea at chilled storage;
冷藏养殖大黄鱼细菌相组成和优势腐败菌鉴定
2.
Analysis of Free Amino Acid concentr ations in blood of Pseudosciaena crocea Cultured in Net Cage;
网箱养殖大黄鱼血液中游离氨基酸含量的比较分析
3.
Effects of Fatty Liver Syndrome on Liver Lipid Composition,Metabolism Related Enzymes and Antioxidase in Large Yellow Croaker,Pseudosciaena crocea;
脂肪肝病变大黄鱼肝脏脂肪酸组成、代谢酶活性及抗氧化能力的研究
补充资料：雪菜大汤黄鱼
【菜名】 雪菜大汤黄鱼
【所属菜系】 浙江菜
【特点】 汤汁乳白浓醇，口味鲜咸合一，不仅是宁波的传统名菜，也是沿海民间筵席上的上等菜肴。
【原料】 主料：大黄鱼1条(约重750克)。配料：净雪里蕻菜梗100克，熟笋片50克。调料：姜片10克，葱结12克，葱段12克，绍酒15克，精盐5克，味精1克，熟猪油75克。
【制作过程】 (1)将黄鱼剖洗干净，剁去胸鳍、背鳍， 在鱼身的两侧面各剞几条细纹刀花。将雪里蕻菜梗切成细粒。
(2)将炒锅置旺火上，下入熟猪油(65克)，烧至七成热，投入姜片略煸， 继而推入黄鱼煎至两面略黄，烹上绍酒，盖上锅盖稍焖。然后，舀入沸水750克， 放上葱结，改用旺火烧.
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