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虾仁

xiā rén
  • shelled fresh shrimps;shrimp meat
虾仁虾仁
虾仁 [xiā rén]
  • [shelled fresh shrimps] 去头去壳的鲜虾

虾仁[xiā rén]
  1. 与对照相比,超高压处理使虾仁硬度增大,且硬度随压力上升而不断增大。而虾仁pH随着压力呈现先减小后增大的趋势。

    The hardness of shrimp meat presented an overall trend of increase with increasing pressures , while pH value decreased first and then increased .

  2. 液熏法生产冻熟熏虾仁的工艺研究

    Study on the Liquid-Smoking Technology of Frozen-Cooked-Fumigated Shrimp Meat

  3. HPLC测定牛奶和虾仁中氯霉素残留

    HPLC Detection of Chloramphenicol Residues in Shrimp and Milk

  4. ~(60)Coγ-射线辐照降解冻虾仁中残留氯霉素的试验

    Study on chloramphenicol degrading by ~ ( 60 ) co γ - ray irradition in freezing shrimp

  5. 超高压处理在一定程度上可以减少对虾仁颜色、蛋白质的改变,维持一定的pH值,减少水分损失,并延缓质构的改变。

    HPP can minimize the changes in color , water and protein denaturation , maintain pH value and texture .

  6. HACCP体系在冻熟熏虾仁加工中的的建立和应用

    Application of HACCP System in the Processing of Frozen-Cooked-Fumigated Shrimp Meat

  7. 超高压处理显著降低了虾仁可溶性蛋白质的含量(P0.01),而SDS对变性蛋白有很好的溶解性。

    HP induced a significant decrease ( P0.01 ) in protein solubility , while SDS has the power of solubilization for denatured protein .

  8. 建立了一种检测虾仁和牛奶中氯霉素残留的高效液相色谱(紫外检测,即LC/UV)方法和液相色谱-电喷雾电离质谱联用(LC/ESIMS)检测方法。

    A rapid and sensitive high performance liquid Chromatographic method ( LC / UV ) and liquid Chromatographic mass spectrometric method ( LC / ESI-MS ) were developed for detection of trace amounts of Chloramphenicol ( CAP ) residues in shrimp and milk .

  9. 以龙虾仁为原料,PET/AL/PP复合蒸煮袋作包装材料,对即食龙虾仁制品的制作工艺和制品主要栅栏因子-水分活度(Aw)的调控进行了研究。

    The research on processing technics of fast food lobster and the control of water activity ( Aw ) which is a main hurdle factor were made , with the red swamp crayfish as the material and PET / AT / PP package resistant to high-temperature .

  10. 对熟制对虾虾仁食品低剂量(1、3、6、9kGy)60Coγ辐照试验结果表明,低剂量辐照足以杀灭高污染的腐败菌、致病菌。

    The inoculated and uninoculated pre-cooked peeled products were exposed to low-dose gamma irradiation ( 1,3,6 , and 9kGy ) treatment . The results showed that irradiation of low doses can eliminate high contamination spoilage organisms and pathogens .

  11. 水分活度对干制虾仁产品贮藏性能的影响

    Effects of Water Activity on the Storage Properties of Dry Shrimp

  12. 我还点了另外一道菜&清炒虾仁。

    And I have ordered another dish - plain fried shrimps .

  13. 还有你的辣酱虾仁。

    And you are getting the prawn bites with spicy salsa .

  14. 常温保藏南美白对虾半干虾仁食品的研制

    Development of Shelled Penaeus Shrimp with Long Shelf-life at Room Temperature

  15. 冷冻龙虾仁辐照灭菌保鲜工艺技术研究

    Process Study on Sterilization and Preservation of Frozen Crawfish by Irradiation

  16. 辐照冻虾仁对其营养品质影响的影响

    Effect of irradiation on nutrient quality of the frozen shelled shrimp

  17. 熟冻南美白对虾凤尾虾仁的工艺与质量管理

    The Technology and Quality Administration of Cooked Frozen White Shrimp Peeled tail-on

  18. 电子束处理冻虾仁的质量评价

    Quality evaluation of frozen shelled shrimp irradiated by electron beam

  19. 木瓜蛋白酶在虾仁加工废弃物中提取虾青素的应用

    The application of papain in astaxanthin extraction from prawn waste

  20. 我可以向您推荐虾仁炒青豆。

    May I recommend the shrimps saut é ed with green peas ?

  21. 要么,腰果虾仁怎么样?

    Or , how about shelled shrimps with cashew nuts ?

  22. 鹰爪虾虾仁煮制工艺研究及残留微生物分析

    Effect of cooking technology on quality of peeled shrimp and remnant microorganism analysis

  23. 虾仁图像细化曲线长度与体重相关性研究

    Calculation of the Refinement Curve Length of Shrimp and Its Correlation with Weight

  24. 她做黄瓜虾仁这道菜时,喜欢用一点土豆过滤的粉芡。

    She often adds some potato starch paste when cooking cucumber with shrimp .

  25. 食品级过氧化氢对染菌虾仁杀菌效果研究

    Sterilization application of the food grade hydrogen peroxide in shrimp muscle polluted bacteria

  26. 麻烦您给我搛点虾仁色拉好吗?

    May I trouble you for some shrimp salad ?

  27. 我要虾仁沙拉和烤鸭。

    I want shrimps salad and roast duck .

  28. 电子束处理降解虾仁中氯霉素的研究

    Chloramphenicol degradation in shrimp by electronic beam irradiation

  29. 虾仁洗净去泥肠,用纸巾抹去多余水份。

    Wash and devine the shrimps , dry them up with the kitchen towel .

  30. 以及清炒虾仁等。

    Plain saute shrimps , and so on .