1) plain saute shrimps stuffed in peppers
灯笼虾仁
2) "Lantern"King prawns
灯笼大虾
4) shrimp
[英][ʃrɪmp] [美][ʃrɪmp]
虾仁
1.
Calculation of the Refinement Curve Length of Shrimp and Its Correlation with Weight
虾仁图像细化曲线长度与体重相关性研究
2.
The appearance, nutrition,physical and chemial properties, trace and heavey metal elements of frozen shelled shrimp irradiated by electron beam(EB) were studied ant the resutls showed no difference between EB irradiated frozen shrimp and the control samples.
用电子束处理冻虾仁 ,剂量 1 0kGy ,剂量率 0 3kGy s,对虾仁的感观指标、营养成份、理化指标、微量元素和重金属元素均无明显变
3.
A gas chromatography(GC) with electronic capture detection(ECD) for determination of chloramphenicol(CAP) residues in shrimps samples has been validated.
建立了用配有电子俘获检测器(ECD)的气相色谱仪来测定虾仁中的氯霉素含量的方法。
5) peeled shrimp
虾仁
1.
Effect of cooking technology on quality of peeled shrimp and remnant microorganism analysis
鹰爪虾虾仁煮制工艺研究及残留微生物分析
2.
The effects of NaCl and cooking time on quality of peeled shrimp were analyzed.
研究了南美白对虾虾仁在煮制过程中NaCl添加量及煮制时间对感官品质的影响,并对煮制残留微生物的种类进行了初步的分析。
6) shelled shrimp
虾仁
1.
The shelled shrimps was dehydrated to different water activities(Aw)by a vacuum microwave,then the moisture sorption isotherms was determined at 20℃.
采用真空微波脱水的方法将虾仁干制成不同水分活度(Aw)的样品,测定样品在20℃时的水分吸附等温线,并通过保藏试验分析比较Aw对常温保藏后虾体内的细菌菌落总数以及对虾体的弹性、硬度等质构参数的影响。
补充资料：水晶宫磨笼虾
水晶宫磨笼虾
主料：
海虾150克，王不留行30克，桑椹30克。
配料：
味精、盐各少许。
做法：
1、先将洗净的王不留行、桑椹投入砂锅，加入清水2碗，用文火约煲20分钟。
2、滤去药渣，放入海虾，煮滚至虾熟透即成。3、食时调好盐、味精。
特点：
特点：酸甜带涩，别具风味
说明：补充资料仅用于学习参考，请勿用于其它任何用途。