鱼头汤
- 网络Fish Head Soup;Fish Head Soup with Black Beans
鱼头汤-
因此研究一种方便、保质期长而其营养和风味都能较好保持的鱼头汤显得尤为必要。
So on a convenient , long shelf life and flavor of their nutrition and better able to maintain the head-it is particularly necessary .
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结果表明：经高温杀菌后鱼头汤中的粗蛋白、粗脂肪、氨基态氮等基本成分均呈下降趋势，氨基酸含量也发生显著变化，但杀菌对矿物质的影响很小。
The results showed that : The high-temperature sterilization after the head-of crude protein , crude fat , amino nitrogen , and other basic components were significantly decreased , but the sterilization of minerals has little effect .