Study on the drying technology of tilapia fillets;
罗非鱼片干燥技术的研究
This paper studied the processing technique,operating rules and quality requirements of the fish pie and fillet .
根据竹荚鱼的特点,介绍了鱼排、烧烤鱼片、盐干鱼片等几种冷冻调理制品的生产工艺,操作要点和产品质量要求。
The processing technology of Harpadon nehereus fillet was studied and reasonable technology conditions were ascertained in this paper.
研究了以龙头鱼为原料生产龙头鱼鱼片的加工工艺,确定了比较合理的工艺条件。
The characteristics of hot-air drying of fresh fish slices from tilapia at different temperatures(40～60℃) were investigated.
研究了罗非鱼鱼片在40、50和60℃等不同热风温度下的干燥速度变化和热风干燥对鱼片的主要成分含量的影响。
The Characteristics of hot-air drying of fresh fish slices from tilapia during drying at different temperatures(40℃-60℃)were investigated.
研究了罗非鱼鱼片在40℃、50℃和60℃等不同热风温度下的干燥速度变化和热风干燥对鱼片的主要成分含量的影响。
Drying period and dehydration during vacuum freeze drying of tilapia fillets;
真空冷冻干燥过程参数对罗非鱼片冻干时间及其除水率的影响
Packaged fresh tilapia fillet with different inflatable volume(V) and fish weight(W) ratio, stored at freezing-point storage,indexes such as micro-organisms,gravy leakage rate,TVB-N values and TBA values indicated the impact that different inflatable ratio on the quality of fresh tilapia fillet.
采用不同的充气体积(V)与鱼片重量(W)比率包装鲜罗非鱼片,在冰温条件下贮藏,通过微生物、肉汁渗出率、FVB-N值和TBA值等指标考察不同充气比率对鲜罗非鱼片品质的影响。
Fresh tilapia fillets packaged under modified atmosphere packaging (MAP, CO2:N2 = 70:30) were stored at temperature of controlled freezing-point (CF, -0.
通过研究罗非鱼片贮藏过程中气味、肌肉弹性、色差值、菌落总数及嗜冷菌、pH值、总挥发性盐基氮(TVB-N)、液汁流失率等指标的变化情况,分析比较冰温气调技术与其他保鲜方法对罗非鱼片质量影响的差异。
Determination of polycyclic aromatic hydrocarbons in baked fillet was established by gas chromatography-mass spectrometry.
建立了烤鱼片中多环芳烃的气相色谱-质谱(GC/MS)测定方法。
Effect of modified atmosphere packaging on the quality of silver carp fillets under refrigeration;
不同气调包装对冷藏白鲢鱼片质量的影响
fish loaf made with flaked salmon.
由鲑鱼片做成的鱼条。
flesh of swordfish usually served as steaks.
剑鱼的肉，常用来做鱼片。
a longitudinal slice or boned side of a fish.
鱼的纵切片或无骨的鱼片。
Our main exporting products:pollock fillets,yellow fin sole fillets,cod fillets,red snapper fillets,salmon fillets ,scallop,etc.
主要出口产品有：鳕鱼片、鲽鱼片、真鳕片、红鱼片、马哈鱼片、扇贝丁等其它类产品。
sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets.
任何鱼肉稍白发甜的薄体鱼类；通常当作鱼片。
Today, we have got slice squid .
我们今天有炒鱿鱼片。
Its famous dishes are saute fish fillet with tomato sauce,
其中名菜有茄汁鱼片，
B: How about fried fillet of sole?
乙：煎蝶鱼片怎么样?
What's more, there're fish balls, fish fillets,
而且还可以做成鱼圆、鱼片、
The dry prodnets :bake fish, while squid bake eel fish, mussel meat and so on.
干燥产品：烤鱼片、整体鱿鱼、烤鳗、贻贝等。
Roll fish fillet into a round shape with skin facing in. Lightly steam fillet in medium heat to firm its shape, allow to cool.
将鱼片卷成圆形、鱼皮向内。用中火清蒸鱼片以固定形状，再冷却。
a piece of meat (or fish) that has been scored and broiled.
划过痕并且烤过的肉片（鱼片）。
A strip or compact piece of boneless meat or fish, especially the beef tenderloin.
肉片或鱼片一片或一小条无骨头的肉或鱼，特指牛腰部的嫩肉
Sashimi made from the maw of bluefin tuna cost 300 NT per slice.
黑鲔肚子的生鱼片以片计价，一片三百元。
lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried.
类似鳕鱼但体型较小的鱼的白色瘦肉；通常烘焙、水煮，或做成嫩煎鱼片、油炸鱼片。
Remove fish fillet from marinate liquid, drain excessive liquid.
将鱼片从鱼子酱中捞起，去除多余的水分。
important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks.
温暖水域主要的富含脂肪的鱼；常用来做鱼片。
Whale skin eaten raw is something like Arctic sushi.
生吃的鲸鱼皮有点像是北极地区的生鱼片寿司。
