1) Simulated crab meat
模拟蟹肉
1.
The growth characteristics of Staphylococcus Aureus in Simulated Crab Meat at different temperatures was studied by using food predictive microbiology.
运用预测食品微生物学的方法研究了在不同温度下模拟蟹肉中的金黄色葡萄球菌的生长规律,选取了三种模型(Gompertz模型、Logistic模型、Linear模型)进行拟合,建立不同温度下的生长模型。
2.
In order to control hazard of Vibrio parahaemolyticus and predict its development in Simulated Crab Meat,The growth law of Vibrio parahaemolyticus in simulated crab meat from 10℃to 37℃were studied by using food predictive microbiology and the primary and secondary growth predictive model were established.
为了控制模拟蟹肉中副溶血性弧菌的危害,运用预测食品微生物学的方法,本文分别研究了在温度10～37℃条件下模拟蟹肉中副溶血性弧菌的生长规律,建立了一级模型和二级预测模型。
2) Analogue Shrimp and Crab
模拟虾蟹肉
3) crab meat
蟹肉
1.
Complex enzymatic hydrolysis of crab meat;
复合酶法水解蟹肉的研究
2.
The research of preventing blue change of crab meat can;
防止蟹肉罐头蓝变的研究
3.
The protein of crab meat was hydrolysised by many kinds of proteinase,and at last the neutral proteinase 1398 and flaourzyme were chosen to compound hydrolysis.
以蟹肉为原料,利用多种蛋白酶对蟹肉中的蛋白质进行水解,挑选中性蛋白酶1398以及Flavourzyme两种蛋白酶进行复合酶解,得出酶解的最佳工艺参数为:中性蛋白酶1398的酶底比为300U/g、Flavourzyme的酶底比为1200U/g、Flavourzyme的作用时间为14。
4) fresh crab
肉蟹
5) imitation beef
模拟牛肉
1.
Study on the alcohol treatment in the production of imitation beef made from silver carp;
白鲢鱼生产模拟牛肉中乙醇处理工艺的研究
6) simulated polyps
模拟息肉
1.
As well as to evaluate the ability of CTVC in detecting the simulated polyps.
目的 探讨不同扫描参数对螺旋CT仿真结肠镜图像质量的影响 ,寻找最适宜扫描参数 ,评价CTVC对模拟息肉的分辨能力。
2.
To explore diagnostic acuity of helical CT colonscopic examination, simulated polyps were reproduced in 10 pig colons and 6 human colons obtained from colon resection.
为探讨螺旋CT仿真结肠镜对模拟息肉检测的灵敏性 ,取长约 2 5cm猪结肠 10段和人结肠癌术后标本 6段制成模拟息肉 ,应用不同参数进行扫描 ,采用不同的观察方法分析模拟息肉的检出率。
补充资料：鲑鱼蟹肉圆
主料：1片（6盎司）去皮鲑鱼，切成条、1磅去壳蟹肉
辅料：1/4杯去籽番茄丁、切碎的鲜香葱和欧芹各2茶匙、1/2杯重制乳酪
调料/腌料：1茶匙橄榄油、1茶匙盐、1/2茶匙白胡椒粉
制作过程
(1) 将鲑鱼片切碎，加入奶油、盐和胡椒，搅拌均匀，做成直径3英尺、厚3/4英尺的圆团。
(2) 在大不粘锅中，将油加热至7成热。放入4个做好的肉团，每面各煎两分半钟至焦黄。将剩下的肉团依此法煎好，滤去余油。佐以红椒沙拉，味道更佳。
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