1) Sliced Boiled Pork in Anchovy Sauce
鱼露白肉
2) fish protein
鱼肉蛋白
1.
The mechanisms and the progresses of fish protein frozen denaturation and cryoprotective effects of fish protein by sugars,salts,dairy ingredients and protein or chitin hydrolysates are reviewed.
简述了鱼肉蛋白冷冻变性机理的研究现状,综述了糖类、盐类、乳蛋白、不同水解物等添加物的抗冷冻变性机理,介绍了鱼肉蛋白冷冻变性的评价指标及其测定方法,展望了抗鱼肉蛋白冷冻变性的新途径及应用前景。
2.
Amino acids production by using fish protein not only has economic benefits,but also provides technical support for efficient biomass use.
利用鱼肉蛋白制备氨基酸不但具有经济效益,而且为生物质资源高效利用提供技术支持。
3) silver carp mince
白鲢鱼肉
1.
Based on the development of freshwater fish resource and improvement of the people抯 protein absorb and diet structure, silver carp mince and phytoprotein powder were taken as the objectives of this paper.
本研究以淡水渔业资源的开发为出发点,提高人民的蛋白质摄入量和饮食结构为目的,以白鲢鱼肉和植物蛋白粉为研究对象,确定鱼肉与大豆分离蛋白粉、小麦蛋白粉的复合条件。
4) sillver carp proteins
鲢鱼肉蛋白
1.
Study on technology of enzymatic hydrolysis of sillver carp proteins;
鲢鱼肉蛋白的酶解工艺研究
5) fish protein
鱼肉蛋白质
1.
Effect of processing variables on both moisture and bulk density of extrudates in wet extrusion of fish protein;
鱼肉蛋白质挤压过程中操作参数对挤出物水分含量及堆积密度的影响
2.
Nutritive value of extrusion cooked fish protein was estimated by in vitro method and compared with raw fish and two kinds of fishery products prepared by normally processing methods including steaming and canning.
采用胃蛋白酶—胰酶复合处理法对原料鱼肉、蒸煮和罐藏处理的鱼肉产品,以及热塑挤压蒸煮的鱼肉制品进行蛋白质体外消化率的测定,分析比较各种鱼肉制品的蛋白质体外消化率的测试结果;结果表明,挤压蒸煮对鱼肉蛋白质的消化率有一定的影响。
3.
The developments and current situation of fish protein texturing were summaried in this paper.
作者介绍了国内外鱼肉蛋白质组织化研究的发展与现状，并对五种现有的组织化方法进行了讨论，提出热塑挤压技术用于鱼肉蛋白质组织化最具有发展潜
6) white meat tuna
白肉金枪鱼
补充资料：鱼露
1.一种液体调味品。以小杂鱼为原料，用盐或盐水浸渍，经长时间自然发酵分解后，取其液汁煮沸滤清而成。
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