1) catfish sausage
鲶鱼香肠
1.
With catfish as raw material,the processing technology of catfish sausage was studied.
以鲶鱼肉为原料,进行鲶鱼香肠加工工艺优化研究,确定了鲶鱼香肠最佳工艺参数为:擂溃时间为5 min,淀粉添加量为50 g/kg,食盐添加量为30 g/kg。
2) catfish
[英]['kætfɪʃ] [美]['kæt'fɪʃ]
鲶鱼
1.
Study on General Characteristics of Catfish Surface Mucus;
鲶鱼体表黏液特性的初步研究
2.
Study on processing technique of enzyme hydrolysis of catfish collagen peptide with immunite activity;
具免疫活性的鲶鱼胶原多肽酶解工艺研究
3.
By a series of tests for the fertilized times,hydrostatic pressure and treated times of catfish eggs, the results indicated that the best condition of inducement triploid is 4-5 min after fertilization, and that the eggs were treated for 3min at 600~640kg/cm2 of hydrostatic pressure.
采用静水压休克法诱导三倍体鲶鱼。
3) Silurus asotus
鲶鱼
1.
Embryonic Development of Hybrid Silurus asotus (Silurus soldatovi♀×Silurus asotus♂);
杂交鲶(怀头鲶♀×鲶鱼♂)胚胎发育进程
2.
Studies on Idioplasmic Character of Silurus Asotus in Dalai Lake;
达赉湖鲶鱼的种质特征研究
3.
Method:The type and the distribution of mucous cells in digestive tract of Silurus asotus,Hypophthalmichthys molirtix,Carassius auratus were described using the AB-PAS(alcian blue and periodic acid schiff s reation) combined staining.
方法:利用阿利新蓝和过碘酸雪夫试剂染色对鲶鱼(Silurus aso-tus)、鲢鱼(Hypophthalmichthys molirtix)、鲫鱼(Carassius auratus)消化道黏液细胞的类型与分布进行了观察,结果:AB-PAS(Alcian blue and periodic acid schiff’s reation)染色后动物消化管黏液细胞表现为4个类型:Ⅰ型玫瑰红色、Ⅱ型蓝绿色、Ⅲ型紫红色、Ⅳ型蓝紫色。
4) ribbonfish
[英]['ribənfiʃ] [美]['rɪbən,fɪʃ]
带鱼香肠
6) Catfish frame
鲶鱼骨
1.
Optimization for hydrolyzing conditions of antibacterial activity from Catfish frame Hydrolysates;
鲶鱼骨酶解产物抑菌活性的酶解工艺优化
2.
In the present research,pepsin was used to hydrolyze the catfish frame,based on the antibacterial rate,we can get the hydrolysate with the highest antibacterial activity,the hydrolysate was lyophilized,then compared the antibacterial activity of catfish frame hydrolysates and four preservatives,and the minimal inhibitory concentration(MIC)was defined.
试验用胃蛋白酶酶解鲶鱼头、鱼骨,酶解得到抑菌活性较高的鲶鱼骨酶解液,冷冻干燥后配成不同浓度,与常用食品防腐剂进行抑菌活性的比较。
补充资料：大蒜泡菜烧鲶鱼
Image:1159925460515492.jpg
大蒜泡菜烧鲶鱼
主料：鲶鱼
辅料：泡菜、红椒、葱、姜、香菜、大蒜
调料；盐、牛奶、红酒
烹制方法：
1、将鲶鱼洗净切成块，加入盐、红酒腌制5分钟；
2、坐锅点火倒油，加入少许红酒，放入鱼块煎至两面发白取出，留少许油，放入大蒜煸香，再放入鱼、泡菜、姜片，加入适量水，放入牛奶、红酒焖15分钟，出锅前放入红椒，装碗撒香菜、葱花即可。
特点：酸辣鲜香，开胃。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。