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鱼糜

n.minced fish meat
网络surimi; minced fillet; Fish Porridge

鱼糜

英-汉网络释义

鱼糜

surimi

鱼糜(Surimi)制品是将鱼肉绞碎,经加盐擂溃,成为黏稠的鱼浆(鱼糜),再经调味混匀,做成一定形状后,进行水煮、油炸、焙烤、烘干 …

minced fillet

社会必备词汇和缩写 - 口笔译讨论 -... ... 肉馅 minced meat 鱼糜 minced fillet 虾糜 minced shrimp ...

Fish Porridge

Photos Page ... Satay Bee Hoon 沙爹米粉 Fish Porridge 鱼糜 Fish Head Bee Hoon 鱼头米粉 ...

mince fish

Surimi_Surimi厂家批发_Surimi出厂价格_第1页... ... 你可能感兴趣的: seafood sausage 鱼糜: mince fish 水产: energy drink ...

minced fish

M7... ... minced crab meat and bean curd 蟹粉豆腐〔中菜名〕 minced fish 鱼糜 minced luncheon specialty 美味酒类；美味肉 …

例句：

The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel .

所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。

The results showed that there is a great increase in fish ball's elasticity after adding dietary fiber .

结果表明，添加膳食纤维后，鱼糜弹性有很大的提高。

Results showed that heating temperature, time and method all had a significant effect on the gel properties of horse mackerel surimi .

结果表明：凝胶化温度、凝胶化时间和加热方式影响竹荚鱼鱼糜的凝胶特性。

Fish ball is a kind of dish representative of products of fish in most cases.

鱼圆是鱼糜制品中最具代表性的菜肴。

between 1995 and 1998 OHTORI round in the work and served as Surimi Surimi processing technician .

于 1995年至 1998年在 OHTORI 轮从事鱼糜加工工作并任鱼糜技师。

Products : catfish fillet, fresh water fish meat, fish meat products, gingko, taro .

主要产品：鱼回鱼片、淡水鱼糜、鱼糜制品、银杏肉、香荷芋。

Study on Relationship Between Microstructure of Minced Fish and Its Rheological Properties

鱼糜微结构与其流变特性相关性的研究

Application Study of Rinse and Antifreeze in the Processing of Frozen Surimi

漂洗和抗冻剂在冷冻鱼糜生产中的应用研究

Effects of enzymatic fish frame protein hydrolysate on denaturation of bighead carp surimi during frozen storage

鱼排酶解物对鳙鱼鱼糜冻藏过程中蛋白质变性的影响

Application of Automatically Controlling System of Single-chip Microcomputer in Washing Tank-a Device of Minced Fish Processing

单片机自控系统在鱼糜加工设备漂洗槽中的应用

Development of Computer Control System for a Washing Tank in Minced Fish Processing

鱼糜加工设备漂洗槽自控系统的研制

The Computer Simulation of the Fish-paste Cutting Machine 's Blade Optimizing Curve

鱼糜斩拌机刀片优化设计的计算机仿真

The Infection Path and Protection Measure of Microbial Pollution in Ground-Fish Production

鱼糜制品微生物污染的主要途径及其预防措施

Effect of Transglutaminase Product on Texture Profiles of Beltfish Meat Emulsion Product

转谷氨酰胺酶制剂对带鱼鱼糜制品质构特性的影响

Effect of rinsing temperature on thermostability of freshwater fish surimi protein

漂洗水温对淡水鱼鱼糜蛋白质热变性的影响

Research and Development for Processing Technology of Minced Fish from Silver Carp

鲢鱼鱼糜制品加工技术研究开发

The Application of HACCP System in the Processing Industry for Exported Fish-minced Product

出口鱼糜制品生产加工企业应用 HACCP 管理体系的探讨

Advances in Research of Influence Factors of Gel Properties in Surimi Processing

鱼糜加工过程中凝胶性能的影响因素研究进展

Effects of Modified Starches on Texture Properties of Surimi-based Products

变性淀粉对鱼糜制品凝胶特性的影响

Influences of blending conditions on elasticity of surimi product

擂溃条件对鱼糜制品弹性的影响

A Review: Surimi Product Elasticity and Fish Flesh Gel Characteristics

鱼糜制品弹性与鱼肉凝胶特性研究进展

Improvement the processing technology of frozen surimi

冷冻鱼糜生产工艺的改进

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