1) boiled live lobster
煮活龙虾
3) boiled lobster tail
煮龙虾尾
4) frozen cooked crawfish tail meat
冻煮龙虾仁
1.
Study on the Application of HACCP System in Frozen Cooked Crawfish Tail Meat Processing;
HACCP体系在冻煮龙虾仁生产中的应用研究
2.
Different types of aquatic products processing characteristics of the application of HACCP,through the frozen cooked crawfish tail meat-processing of each process hazard analysis procedures to determine critical control points and set a HACCP work schedule,and the corresponding standard practices.
针对不同类型水产品加工中HACCP的应用特点,通过对冻煮龙虾仁加工流程的每道工序进行危害分析,确定了关键控制点,制定了HACCP工作计划表,构建了冻煮龙虾仁的HACCP管理体系模式。
5) frozen boiled crawfish
冻煮小龙虾
1.
The process flow of frozen boiled crawfish,the genera of microorganism and its heat resistance and pathogenicity were analyzed in this article.
分析了出口冻煮小龙虾的生产工艺、控制微生物的种类及其相应的耐热性和致病隐患等方面,得出蒸煮是控制小龙虾生产加工过程中微生物的有效方法,并且得出影响蒸煮的因素有蒸煮数量、加工季节和虾体大小。
6) Fresh and live lobsters
鲜活的龙虾
补充资料：虾仁
1.去头去壳的鲜虾肉。
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