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surimi

网络鱼浆；鱼糜；鱼肉酱

surimi

网络释义

surimi

鱼浆

...工品日本称为练制品(Nerisehin),大陆称为鱼浆(surimi)加工品之特色: 、易於调味蒸煮、供应稳定、品质均一、无鳞无刺、无过 …

鱼糜

鱼糜(Surimi)制品是将鱼肉绞碎,经加盐擂溃,成为黏稠的鱼浆(鱼糜),再经调味混匀,做成一定形状后,进行水煮、油炸、焙烤、烘干 …

鱼肉酱

台湾香料网 - 专业文章列印679 ... Marzipan 杏仁糖 Surimi 鱼肉酱 Jams and preserves 果酱及蜜饯 ...

鱼浆条

Clear Post - 透示 ... 鱼板 Kamaboko 鱼浆条 Surimi 鱼丸子 Fish,ball ...

冷冻鱼糜

冷冻鱼糜(surimi)水分和成品率变动… 2008-05-07 22:56 冷冻鱼糜(surimi)4月份报价 2008-05-02 07:17 鱼糜水份含量与成品率 …

鱼酱

... 和风味的改变。 ? 2．日本学者研究高压加工制作鱼酱 (surimi)发现室温下高压可以抑制原料的内源性蛋白酶活性。高压鱼 …

鱼浆或鱼糜产品

第一家厂斥资100万美元，鱼浆或鱼糜产品(surimi)已于2003年3月投产，一般每年可生产4000吨鱼浆，产值560万美元。模拟蟹 …

鱼糜简介

鱼糜简介(surimi)

例句：

The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation .

SPI 改善鲢鱼糜凝胶特性的机理是自身的凝胶作用和抑制蛋白酶活性。

The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel .

所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。

Moisture of silver carp surimi was determined by near infrared reflectance spectroscopy(NIRS).

利用近红外光谱技术测定白鲢鱼糜中的水分含量。

Processed fish - Products prepared from fish flesh or surimi - Specifications .

加工过的鱼 .鱼肉制品或碎鱼块制品 .规范

Results showed that heating temperature, time and method all had a significant effect on the gel properties of horse mackerel surimi .

结果表明：凝胶化温度、凝胶化时间和加热方式影响竹荚鱼鱼糜的凝胶特性。

This paper discusses the influence of modified starch to the retentiveness , the emulsibility and gel characters of hen surimi .

探讨了几种变性淀粉对鸡肉糜保水性、乳化性以及凝胶特性的影响。

Gelation of surimi pastes treated by high isostatic pressure .

高均衡压力处理使碎鱼酱凝胶化。

Effect of water-soluble protein on pressure-induced gelation of Alaska pollack surimi.

水溶性蛋白质对阿拉斯加青鳕凝胶化的影响。

between 1995 and 1998 OHTORI round in the work and served as Surimi Surimi processing technician .

于 1995年至 1998年在 OHTORI 轮从事鱼糜加工工作并任鱼糜技师。

Effect of adding dietary fiber on the breaking strength and breaking strain of fresh water fish surimi gel was investigated .

研究了添加膳食纤维对白鲢鱼糜凝胶破断强度和凹陷度的影响。

Application Study of Rinse and Antifreeze in the Processing of Frozen Surimi

漂洗和抗冻剂在冷冻鱼糜生产中的应用研究

Effects of enzymatic fish frame protein hydrolysate on denaturation of bighead carp surimi during frozen storage

鱼排酶解物对鳙鱼鱼糜冻藏过程中蛋白质变性的影响

Effect of rinsing temperature on thermostability of freshwater fish surimi protein

漂洗水温对淡水鱼鱼糜蛋白质热变性的影响

Study on gel-forming kinetics of silver carp and Alaska pollack surimi during microwave heating

鲢、狭鳕鱼糜微波加热凝胶形成的动力学分析

Study on the property of fried composite composed of surimi and emulsified soybean protein

单甘酯对微波复热食品阻水性能的研究

Advances in Research of Influence Factors of Gel Properties in Surimi Processing

鱼糜加工过程中凝胶性能的影响因素研究进展

Effects of Modified Starches on Texture Properties of Surimi-based Products

变性淀粉对鱼糜制品凝胶特性的影响

Influences of blending conditions on elasticity of surimi product

擂溃条件对鱼糜制品弹性的影响

A Review: Surimi Product Elasticity and Fish Flesh Gel Characteristics

鱼糜制品弹性与鱼肉凝胶特性研究进展

Improvement the processing technology of frozen surimi

冷冻鱼糜生产工艺的改进

Study on the Preservation Technology of the Taishi Surimi

泰式鱼糜保鲜技术的研究

surimi

surimi

鱼浆

鱼糜

鱼肉酱

鱼浆条

冷冻鱼糜

鱼酱

鱼浆或鱼糜产品

鱼糜简介

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