2) The Mock Turtle's Story
素甲鱼的故事
3) Trionyx sinensis
甲鱼
1.
Effect of 868 extraction on phagocytosis of leucocyte of Trionyx sinensis;
868发酵液提取物对甲鱼白细胞吞噬能力的影响
2.
The Effect of a Bacterium Product 868 as the Feed Additive during the Young Period of Trionyx sinensis and Pseudosciaena crocea and its Economic Benefit;
甲鱼及大黄鱼苗期添加“868”的效果及经济效益
3.
The changes of Creatinine(CRE), inosine(HxR) and insosinic acid(IMP) contents in Trionyx sinensis muscle during 24 h postmortem aging,were studied,by using ultraviolet detection(UV)and high performance liquid chromatography (HPLC) method.
采用紫外分光光度法和高效液相色谱法,对宰后24h内,甲鱼肌肉中肌酸酐、肌苷酸、肌苷的含量变化进行了定性和定量测定。
4) soft-shelled turtle
甲鱼
1.
Vigor liqueur was produced with soft-shelled turtle, deer′s penes, dog′s penes and pizzle as main essentials coupled with Chinese wolfberry, ginseng, hairy deerhorn, honey and divergent factors as auxilliary materials through enzymolysis and fermentation.
以甲鱼、鹿鞭、狗鞭、牛鞭为主要原料 ,枸杞子、人参、鹿茸、蜂蜜以及双歧因子为辅料 ;经酶解发酵生产得壮酒。
2.
The protein of soft-shelled turtle was hydrolyzed with Papain and Trypsin by the enzyme hydrolytic technique.
采用木瓜蛋白酶、胰蛋白酶2种酶分步水解技术,对甲鱼蛋白质进行水解。
3.
There are quite high nutrition and medicine values in Soft-shelled Turtle and it is the favorable material of health food.
甲鱼具有很高的营养价值和药用价值,是开发高级保健食品的良好原料。
5) turtle
[英]['tɜ:tl] [美]['tɝtḷ]
甲鱼
1.
Research on technology of fluidization of turtle hydrolyzed by enzyme and health beverage;
甲鱼的酶解液化及保健冲剂研究
6) soft shell turtle
甲鱼
1.
The effects of pretreatment on digestibility of proteins in brown fishmeal were determined by the stomach and intestinal enzymes of soft shell turtle in vitro.
采用离体消化法,以甲鱼的胃、肠道的粗酶液作为酶原,测定了红鱼粉经不同预处理后蛋白质的离体消化率。
2.
The paper summarized the selection,stocking,spawning and hatching techniqurs of Parent soft turtle,as well as symptom,pathogenic factor and control Method of various soft shell turtles diseases in Japan.
综述了日本亲甲鱼的选择、放养、产卵孵化技术以及各种甲鱼疾病的症状、病因和防治方法。
补充资料：素甲鱼
素甲鱼
原料: 原 料：
大朵香菇20个，熟笋100克，粉皮3张，绿豆粉500克，水发黄花菜20根，植物油1000克（实耗约100克），冰糖，黄酒，生姜末，素鲜汤各适量。
制法: （1）香菇洗净去蒂，沥干水分，然后面朝下整齐地平摊在案板上。
（2）熟笋切成片，放在香菇上。
（3）粉皮切成长6厘米，宽3厘米的片贴在笋片上面。
（4）每三块叠在一起，再用水发黄花菜两根作为带子，将香菇，笋片，粉皮片扎牢即成甲鱼的生坯。
（5）绿豆粉加清水调成厚糊,然后将素甲鱼投入挂糊。
（6）炒锅上火，放油烧至六成热，将上好厚浆的素甲鱼逐块滑入油锅，炸至淡金黄色时捞出沥油。
（7）炒锅中留底油，加入素鲜汤，味精，冰糖，黄酒，生姜末，烧开后将炸好的素甲鱼投入，转用小火烧至卤汁稠浓即成。
特点: 色泽金黄色，味美可口，通利肠胃，防癌抗癌。
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