1) Prawn slices in red sauce
红油虾片
3) textured starch chips
虾片
1.
Technology for processing textured starch chips made from potato flour;
马铃薯全粉虾片加工技术的研究
4) shrimp flake
虾片
1.
Optimation of double—drum drying technology in production and prelimilary feed formulatioan shrimp flake technology;
虾片饲料双滚筒干燥生产工艺及初步配方筛选的研究
5) fried purple sweet potato
油炸红薯片
1.
The effects of mainly processing operations such as color protection,harding,seasoning,frying on the quality of fried purple sweet potato were investigated by single factor,and the processing operations were optimized by orthogonal and uniform test designed methods in this study.
通过单因素、正交及均匀试验设计方法,探讨了护色、硬化、调味、油炸等主要加工工序对油炸红薯片品质的影响。
6) crawfish oil
虾油
1.
Study on extraction of crawfish oil in crawfish waste;
龙虾虾头中虾油提取工艺的研究
2.
This paper studied the extraction,refining and antioxidation stability of crawfish oil from crawfish head.
论文主要对龙虾头中虾油的提取、精炼和氧化稳定性进行了研究。
补充资料：炒虾片鲜蘑
炒虾片鲜蘑
主料： 明虾700克,鲜蘑片100克。
辅料： 精盐2.5克,味精5克,鸡蛋清1只,黄酒15克,干淀粉15克,葱末2.5克,熟猪油750克(约耗50克),姜末2.5克。
制法： ①将明虾去壳,剔去脊背沙肠成净虾仁。将虾片稍洗,沥去水,用刀批成片,放入碗内,加鸡蛋清,精盐,干淀粉上浆;
②炒锅置旺火上,放熟猪油750克烧至六成热,投入虾片滑油至熟,出锅倒入漏勺沥去油;
③原炒锅复置火上,放熟猪油25克烧热,下葱末,姜末炸香,倒入鲜蘑片煸炒,加黄酒,精盐,味精,倒入明虾片翻炒几下,即可出锅装盘食用。
特点： 虾片洁白似玉,味鲜质嫩利口。
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