2) Acetes chinensis
中国毛虾
1.
Angiotensin I-converting enzyme inhibitory activity and molecular weight distribution of peptic hydrolysate of Acetes chinensis;
中国毛虾酶解产物的分子量分布及ACE抑制活性
2.
Enzymatic Hydrolysis of Acetes chinensis to Prepare Peptides with Low Molecular Weight;
酶解中国毛虾制备低分子肽的研究
3.
Preliminary study on enzymatic hydrolysis of Acetes chinensis to produce angiotensin I-converting enzyme (ACE) inhibitory peptides;
中国毛虾ACE抑制肽的初步研究
3) Panulirus stimpsoni
中国龙虾
1.
Studies on the transmission and metabolism of paralytic shellfish poisoning from Chlamys nobilis to Panulirus stimpsoni;
华贵栉孔扇贝→中国龙虾的麻痹性贝类毒素传递与代谢研究
2.
Effects of pH on the activities of digestive enzymes in Panulirus stimpsoni;
pH值对中国龙虾消化酶活力的影响
3.
The stations of studies on the culture of the phyllosoma of Panulirus stimpsoni and the reproduction biology;
中国龙虾繁殖生物学及幼体培育研究进展
4) Penaeus chinensis
中国对虾
1.
Residues of Enrofloxacin and Its Metabolite in Jifu Tilapia and Penaeus chinensis;
恩诺沙星及其代谢产物在吉富罗非鱼、中国对虾体内的残留规律研究
2.
Toxicity effects of three kind of industrial effluents on nauplii and post larva of Penaeus chinensis;
3种工业废水对中国对虾幼体及仔虾的急性毒性效应
3.
Toxicity study of anti red tide agents to Penaeus chinensis;
赤潮防治剂对中国对虾的毒性研究
5) Chinese shrimp
中国对虾
1.
Effects of Diet Differences and Ration Levels on the Molting of Chinese shrimp, Fenneropenaeus chinensis;
饵料种类和摄食水平对中国对虾蜕皮的影响
2.
Experimental studies on polyculture of Chinese shrimp with Taiwan red tilapia in fertilized seawater pond.;
海水池塘中国对虾与罗非鱼施肥混养的实验研究
3.
The principal histopathological changes of Chinese shrimp contracted blue-liver disease consisted of the following aspects:(1)A portion of gland cell neuclei in hepatopancreas greatly enlarged and stained strongly in deep purple.
患蓝色肝病的中国对虾主要组织病理改变如下 :1部分肝胰脏腺细胞胞核巨大 ,染色浓重呈深紫色 。
6) Penaeus orientalis
中国对虾
1.
Growth Characteristics of Penaeus orientalis pond-cultivated in North China;
北方池养中国对虾生长特性研究
2.
Test on the Tagged Release of Penaeus orientalis off Zhejiang;
浙江沿海中国对虾标志放流试验
3.
Growth characteristics of releasing Penaeus orientalis in the Mindong waters;
闽东海区中国对虾放流虾的生长特性
补充资料：豉油王煎中虾
菜 名： 豉油王煎中虾
主 料： 鲜中虾12两（约480克），生抽，老抽各1汤匙，辣酱油、美极鲜酱油各1/2茶匙，糖3/2茶匙，胡椒粉、绍酒各少许，清水3汤匙。
配 料： 调味料：生抽、老抽各1汤匙，辣酱油、美极鲜酱油各1/2茶匙，绍酒、胡椒粉各少许。
做 法： 1、中虾剪去脚及须，用牙签挑去黑色肠脏，洗净，晾干水。2、将调味料捞匀，芫荽切碎。3、烧热镬，落油三汤匙，用猛火将虾兜炒片刻，倒入调味料，加盖焗至汁干，面上撒芫荽碎即成。
备 注： 主要烹调方式：煎
预备时间：10分钟
制作时间：5分钟
用新鲜的游水虾料鲜甜美味。煎虾时，油要热，用猛火兜炒数下即成。
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