鱼糜

n.minced fish meat

网络释义：surimi; minced fillet; Fish Porridge

网络释义

n.1.minced fish meat

1.surimi ... 肉馅 minced meat 鱼糜 minced fillet 虾糜 minced shrimp ...

3.Fish Porridge Satay Bee Hoon 沙爹米粉 Fish Porridge 鱼糜 Fish Head Bee Hoon 鱼头米粉 ...

4.mince fish ... 你可能感兴趣的: seafood sausage 鱼糜: mince fish 水产: energy drink ...

5.minced fish ... minced crab meat and bean curd 蟹粉豆腐〔中菜名〕 minced fish 鱼糜 minced luncheon specialty 美味酒类；美味肉 …

1.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。

2.Decline in the quality of surimi can be effectively avoided by temperature control in the dehydration process of surimi.在鱼糜脱水过程中进行温度控制，可以有效避免鱼肉因长时间的挤压而影响鱼糜产品质量。

3.The results showed that there is a great increase in fish ball's elasticity after adding dietary fiber.结果表明，添加膳食纤维后，鱼糜弹性有很大的提高。

4.The above study suggested that chitosan is effective in improving surimi texture and qualities. It is promising to apply chitosan to food.以上研究表明，壳聚糖改善了淡水鱼糜制品的质构和品质，扩大壳聚糖在食品中的应用具有非常广阔的前景。

5.So the ultra high pressure processing could improve the quality of surimi products while extending its shelf life.表明超高压处理能在延长鱼糜制品货架期的同时改善其品质。

6.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。

7.Design a inner-cooled screw surimi dehydration unit, and carried out surimi dehydration temperature inhibition test.设计了内冷却式鱼糜螺旋脱水装置，并进行了鱼糜脱水温升抑制试验。

8.It is more conducive to maintain the stability of gel property for UHP than heat treatment during storage.超高压比热处理更有利于保持鱼糜凝胶特性在贮藏过程中的稳定性。

9.Fish ball is a kind of dish representative of products of fish in most cases.鱼圆是鱼糜制品中最具代表性的菜肴。

10.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。