1) cockscomb-shaped growth inside canthus
鸡冠蚬肉
2) The comb of a rooster.
公鸡肉冠
3) shellfish meat
蚬肉
1.
This paper introduced the processing technology of dried flavored shellfish meat and also put forward the key points for the processing technology: the boiling time 8~10 min, the soaking temperatures 50~60 ℃, and the drying time (60℃) 70~75 min.
介绍了将新鲜活体蚬加工成五香蚬肉干的工艺流程 ,并确定了加工的关键工艺条件 :蒸煮时间 8～ 30 min,5 0～ 6 0℃中温浸泡 ,烘干时间 (6 0℃ ) 70～ 75 min,通过此方法生产出的产品色泽光亮 ,口感鲜香 ,极具推广价
2.
This paper discussed in detail quick frozen shellfish meat processing technology in order to enhance the quality of our exported shellfish meat products and strengthen its competitiveness in the world market.
对蚬肉的速冻工艺流程进行了详细论述 ,目的在于提高我国出口蚬肉的产品品质 ,增强其在世界市场的竞争
4) frozen baby clam
冻蚬肉
5) Oyster with fermented soya beans and chili
豉椒蚬肉
6) Fried clams with salted vegetable
咸菜炒蚬肉
补充资料：鸡冠蚬肉外障
鸡冠蚬肉外障
鸡冠蚬肉外障 病名。系指脾眦之间障翳色紫如肉，形类鸡冠蚬肉的病证。出《秘传眼科龙木论》。又名奚魁蚬肉。多因脾胃积热，肝风上冲于目所致。证见其形色如鸡冠之蚬肉，色紫如肉状，好发于脾眦之间，侵及气轮而遮盖视力。治宜运用眼科之劆洗祛瘀法去之。或以祛风泻热，方用石决明散加减。
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