1) Chinese mackerel in oil
油浸鲅鱼
2) spanish mackerel
鲅鱼
1.
Objective To study the extract conditions of fish oil from spanish mackerel and the components and contents of fatty acids in spanish mackerel oil.
目的研究提取鲅鱼鱼油的条件和脂肪酸的组成及含量。
2.
The FuzzyTechnology and the orthogonal array were coordinated and applied in the process of the quick-freezing Spanish mackereldumplings.
本文以速冻鲅鱼水饺的生产为例来说明模糊技术在食品加工中的应用,主要介绍了模糊技术的基本原理和工艺优化的实现。
3) Frozen Spanish mackerel
冷冻鲅鱼
1.
12 MHz RF Auto-follow the electricity system design characteristics,the panel capacitor type of defrosting-system and the analytical research was carried out in the Frozen Spanish mackerel of Dielectric constant model mutually,real number and imaginary number.
12 MHz射频自跟踪平板电容式解冻系统的电气系统设计特点,对冷冻鲅鱼的介电常数模型、实部和虚部进行了分析研究。
4) Scomberomorus sinensis
燕鲅鱼
1.
The esterfication was carried out by tetramethylammonium hydrixide method,16 kinds of fatty acid were identified in the fish oil of Scomberomorus sinensis by GC/MS.
采用超声波提取方法从海鱼燕鲅鱼肉中提取鱼油 。
5) curier(Scomberomorus niphonius)
鲅鱼(Scomberomorusniphonius)
补充资料：油浸鲅鱼
油浸鲅鱼
制作方法 1.切段：经去头、去内脏和刷洗后的鱼，切成5～5.3厘米的鱼段。
2.盐渍：鲜鱼用20°波美盐水，鱼与盐水之比为1∶1，浸泡20分钟。冻鱼用10°波美盐水浸15分钟，洗后沥干。
3.脱水：生鱼块装罐后注满1°波美盐水或清水经30′～35′/98～100℃煮沸脱水。再倒罐沥净汤汁，趁热加热油。
4.装罐：罐号360，净重256克，鱼肉275克(脱水后220～230克坚装排列整齐)，精盐2.5～3克，精制油33.5～23克(油温80～90℃)。
5.排气及密封：抽气密封：300～400毫米汞柱(以不抽出油为准)。
6.杀菌及冷却：杀菌式(抽气)：15′～80′～反压冷却/118℃。
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