2) Fried sliced beef with olives
榄仁牛肉
3) Fried diced pork with olives
榄仁肉丁
4) Terminalia catappa
榄仁
1.
Protective effect of the extract of Terminalia catappa leaves on acute liver injury induced by D-GalN in mice;
榄仁叶提取物对D-GalN诱导的小鼠急性肝损伤的防护作用
5) shrimp
[英][ʃrɪmp] [美][ʃrɪmp]
虾仁
1.
Calculation of the Refinement Curve Length of Shrimp and Its Correlation with Weight
虾仁图像细化曲线长度与体重相关性研究
2.
The appearance, nutrition,physical and chemial properties, trace and heavey metal elements of frozen shelled shrimp irradiated by electron beam(EB) were studied ant the resutls showed no difference between EB irradiated frozen shrimp and the control samples.
用电子束处理冻虾仁 ,剂量 1 0kGy ,剂量率 0 3kGy s,对虾仁的感观指标、营养成份、理化指标、微量元素和重金属元素均无明显变
3.
A gas chromatography(GC) with electronic capture detection(ECD) for determination of chloramphenicol(CAP) residues in shrimps samples has been validated.
建立了用配有电子俘获检测器(ECD)的气相色谱仪来测定虾仁中的氯霉素含量的方法。
6) peeled shrimp
虾仁
1.
Effect of cooking technology on quality of peeled shrimp and remnant microorganism analysis
鹰爪虾虾仁煮制工艺研究及残留微生物分析
2.
The effects of NaCl and cooking time on quality of peeled shrimp were analyzed.
研究了南美白对虾虾仁在煮制过程中NaCl添加量及煮制时间对感官品质的影响,并对煮制残留微生物的种类进行了初步的分析。
补充资料：榄仁发财卷
榄仁发财卷
主料： 发菜50克，虾胶150克，榄仁75克，肥猪肉50克，二汤200克，马蹄肉75克，芹菜25克，芫荽25克，腐皮2张，精盐5克，味精6克，胡椒粉0.2克，麻油3克，鸡蛋2个，生粉50克，生油750克（耗油75克）。
做法： 1、先将发菜用清水浸泡2小时后，再用清水漂洗几次，把已洗好的发菜用二汤以慢火焖过，焖至收汤为止。再用笊篱滤干水分待用。榄仁先用开水“飞过”后用油炸香，然后用刀切碎，再把肥猪肉、马蹄肉切成细粒，芹菜、芫荽切成珠待用。
2、把发菜拌入虾胶，加入榄仁、马蹄（压干水分）、芹菜、肥猪肉、芫荽拌匀。再加入精盐、味精、胡椒粉、麻油再搅拌均匀后，用腐皮包成4条卷状，放进蒸笼炊7分钟取出候用。
3、先将鸡蛋白盛入碗用筷子搅拍成为均匀的蛋液，再把炒鼎洗净烧热，倒入生油，待油热至油温约200摄氏度时，把发菜卷切成24件，逐件蘸上鸡蛋白后再粘上生粉，放进油中炸，炸至发菜卷外表硬脆时捞起，盛入餐盘即成，上席时甜酱佐食。
特点： 外松脆，内香柔。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。