1) channel catfish skin
鮰鱼鱼皮
1.
Acid-soluble collagen(ASC) and pepsin-soluble collagen(PSC) were obtained from channel catfish skin and partially characterized.
利用醋酸及胃蛋白酶从鮰鱼鱼皮中提取了胶原,并对其物理与化学特性进行了探讨研究。
2.
Collagen was prepared from channel catfish skin by the steps of swelling in acetic acid, beating with blender, dissolving in diluted acetic acid, and neutralizing with sodium hydroxide solution (the final precipitate is collagen).
研究了醋酸溶液溶胀鮰鱼鱼皮对鱼皮中胶原提取率的影响,发现先用0。
2) bullhead catfishes skin
鮰鱼皮
1.
Study on the extraction methods of gelatin from bullhead catfishes skin;
鮰鱼皮明胶的提取工艺研究
3) Channel catfish skin
斑点叉尾鮰鱼皮
1.
The effect of soaking processing on the texture of instant Channel catfish skin was studied.
研究了浸泡工艺对即食型斑点叉尾鮰鱼皮质构的影响。
2.
Channel catfish skin is selected as the raw material in this thesis, studying fish skin food production technology.
本论文以斑点叉尾鮰鱼皮为试验原料,研究了鱼皮食品的生产工艺。
3.
This paper studied the process of extracting collagen from Channel catfish skin and then optimizationed the technical parameters of film based on collagen.
论文优化了斑点叉尾鮰鱼皮胶原的提取工艺,同时测定了该胶原的物理化学特性。
4) Fast-frozen Channel Catfish fillet
速冻美国鮰鱼片
5) Channel Catfish
斑点叉尾鮰鱼
1.
This paper studies the fishbone snack food which was made by the fishbone—the waste of Channel Catfish after its processing.
本文研究的鱼骨休闲食品是利用斑点叉尾鮰鱼加工下脚料——鱼脊骨加工成的。
2.
In the paper, the processing and properties of channel catfish skin gelatin were researched.
本文以斑点叉尾鮰鱼鱼皮为原料,对鱼皮明胶提取工艺条件和鱼皮明胶的性质进行了研究,并对鱼皮明胶与改性魔芋葡甘聚糖复合膜的制备和性质进行了研究。
3.
To provide theoretical and technology supports for the utilization of Channel Catfish by-products.
本文对斑点叉尾鮰鱼鱼头、鱼皮和内脏脂肪团的脂肪酸成分进行了分析,并对斑点叉尾鮰鱼内脏脂肪团鱼油的酶法提取工艺及精炼工艺进行了研究,为斑点叉尾鮰鱼副产物的综合利用提供理论和技术支持。
6) Ictalurus punctatus
斑点叉尾鮰鱼
1.
Analysis of Liposoluble Chemical Constituents of Ictalurus punctatus Oil
斑点叉尾鮰鱼油脂成分分析
2.
The Ictalurus punctatus is a kind of eximious limnetic fish with better nutritional and upper economical.
斑点叉尾鮰鱼(Ictalurus punctatus),亦称美洲鲶、沟鲶,是一种营养价值和经济价值均较高的淡水优良养殖鱼种。
补充资料：鮰鱼宴
鮰鱼宴
清蒸、堂灼、冰镇，都是最能尝出鱼味的食法。用葱、芫茜、椒丝清蒸鮰鱼鱼腩，肉色雪白，鱼腩上露出一颗颗可爱的“蒜子肉”，比一般鱼腩更有质感。如果加入麻虾、面豉酱调味，鲜味会更加浓郁。用粥水堂灼，无损洁白肉色，灼到刚刚起了“蒜子肉”为刚刚好，和鱼汁而吃，比蒸的嫩滑更上一层楼。冰镇属于夏日菜式，现在只是提前亮个相。
鮰鱼鱼肉天生爽口，所以煎、炒、石烹、捞起做冷盘皆可。煎的时候，配的是黑椒汁酱，鱼腩微焦的表面为的是封住鱼汁，外焦内嫩。小炒则是搭配一些蔬菜来吃，爽而不散。捞起的配料简单如蒸煮，豉油的调配显得很重要，太浓会盖过鱼之鲜，太淡又令配料鲜味抢闸，微咸中带甜才刚好带出鱼的鲜味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。