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1)  illex illecebrosus
短鳍鱿鱼
2)  Kyphosus lembus
短鳍鱼舵
1.
Kyphosus lembus\% belonged to tropical and subtropical fishes.
短鳍鱼舵Kyphosuslembus (Cuvieretvalenciennes)为热带和亚热带海水鱼类 ,在我国南海和东海已有记录。
3)  squid [英][skwɪd]  [美][skwɪd]
鱿鱼
1.
Study on enzymatic hydrolysis of protein in squid skin;
鱿鱼皮蛋白质酶促水解研究
2.
Research on techniques of processing and comprehensive utilization of squid resource;
加强鱿鱼资源的加工和综合利用技术研究
4)  sleeve-fish ['sli:vfiʃ]
鱿鱼
1.
Research on the process work craft of sleeve-fish barbecuing;
烧烤鱿鱼加工工艺的研究
2.
In this paper, the influence of the following processes, low salt curing, traditional high salt pickling process, as well as tempering process with various air temperature and wetting, on the shape, color, and luster, and drying rate of the heat pump drying sleeve-fish has been investigated.
研究对比了鱿鱼低盐腌制和传统高盐腌制处理以及缓苏变温变湿工艺对热泵干燥鱿鱼干的外形、色泽和干燥速率等的影响。
3.
The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.
探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。
5)  squid surimi
鱿鱼鱼糜
1.
The effect of various starches(corn starch,cassava starch,wheat starch,potato starch and modified starch)and β-cyclodextrin on the quality of the squid surimi were studied.
探讨了在鱿鱼鱼糜制品中添加不同种类的淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉、小麦淀粉和变性马铃薯淀粉)以及β-环糊精等对鱿鱼鱼糜制品凝胶性能、弹性、持水力、色泽、风味的影响。
6)  fin [英][fɪn]  [美][fɪn]
鱼鳍
1.
Evaluation on nutritive compositions of Aclpenser Schrenckii fin;
施氏鲟鱼鳍营养成分的分析
2.
In this article,the effects on hydrolysis of the fin in Acipenseridae sturgeon by three kinds of enzymes were studied.
本试验对比研究3种蛋白酶水解鲟鱼鱼鳍的效果。
补充资料:短鳍红娘鱼
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


俗名:  红头鱼、红娘子、红娃鱼、红甫鱼、肉甫、穷头鱼、秀才鱼、国光鱼、红角鱼。
产地及产期:
    分布于北太平洋西部、我国产于东海、黄海和渤海。
介绍:
    体延长,稍侧扁,前部粗大,向后渐细,一般体长14~24厘米、体重150~300克。头大,近方形。吻端中央凹入,两侧圆钝,各具几个小棘,边缘有锯齿,上下颌及犁骨具绒毛状牙群、头部背面及两侧均被骨板、体被大栉鳞、头和背部深红色,腹侧为乳白色。背鳍2个,其基部两侧各有一纵列有棘楯板。第1背鳍后上方有一红斑;胸鳍宽大位低、内侧呈红色;其下方有3条指状游离鳍条;尾鳍浅凹形,上叶略长于下叶;背、臀鳍呈浅红色。