1) broccoli with crab meat
蟹肉芥兰
2) broccoli with crab meat
蟹粉芥兰
3) Sautéed Pork with Chinese Broccoli
芥兰肉
4) beef with broccoli
芥兰牛肉
5) broccoli with beef
西芥兰牛肉
6) 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。
补充资料：蟹粉
1.用来做菜或馅的蟹肉和蟹黄。
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