2) Clear Soup with Carp Balls
清汤鲤鱼丸
3) fish-ball
鱼丸
1.
Effect of ozone on the quality of fish-ball made from silver carp
臭氧对鲢鱼鱼丸品质的影响
2.
Results showed that higher CO2 concentration can inhibit microbial growth, decrease TVB-N value and extend shelf life of fish-ball effectively , whi.
为研究气体比例对冰温气调贮藏鱼丸品质的影响,用100%N2、50%CO2+50%N2、75%CO2+25%N2、100%CO2气调和常规方法包装鱼丸,于冰温(-1±0。
3.
The present work aimed to evaluate the ability of near infrared spectroscopy(NIRS) in predicting the springiness of fish-balls.
本实验探讨利用近红外光谱分析技术(NIRS)测定鱼丸弹性的可能性,并建立数学模型。
4) fish ball
鱼丸
1.
Chitosan was added to fish ball made from silver carp(Hypophthalmichthys molitrix),and the effects on preser-vation quality were determined by biochemical(pH,total volatile basic nitrogen,thiobarbituric acid,peroxide value) and microbiological(total bacterial count) determinations during storage at 4°C.
将壳聚糖应用于白鲢鱼糜制品的保鲜,通过对白鲢鱼丸货架期的pH值、挥发性盐基总氮、TBA值、过氧化值以及菌落总数的测定,研究了壳聚糖对鱼丸货架期品质的影响。
2.
15% ,time of suwari 30 minute under Which apply to production of fish ball,the gel-strength of fish ball increase evidently.
15％的 TG-AK酶制剂,30℃时凝胶化 30分钟凝胶强度增强效果最好,此方案应用于鱼丸的生产,产品的凝胶强度弹性明显增强。
5) Fish balls
鱼丸
1.
Effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls;
加工条件、淀粉、食用胶对鱼丸凝胶强度和耐折度的影响
6) Collichthys Fish-ball
梅鱼鱼丸
1.
Studies on The Effects of Tea Polyphenols on The Preservation of Collichthys Fish-ball
茶多酚对梅鱼鱼丸保鲜效果的研究
补充资料：莼菜鱼丸汤
Image:11774228440557957.jpg
莼菜鱼丸汤
风味特点、食疗食补作用：鱼丸洁白，入口即化，汤汁清鲜，莼菜滑嫩。健脾和胃，润肺补虚，利水消肿，清热解毒。
原料：净鱼肉250克，西湖莼菜2瓶，精盐5克，料酒15克，味精3克，葱姜汁50克，猪油25克，鸡蛋清2个，清汤1000克，葱姜末各适量，色拉油25克。
制作方法：将鱼肉排剁成茸，加料酒、葱姜汁、味精、猪油、蛋清、精盐、清汤适量，搅成胶质状，逐个捏成大小均匀的丸子，人冷水锅中上火烧开捞起，莼菜沥净原汁，焯火待用。起锅上火，注入油，将葱姜末煸出香味，加清汤，打出葱姜末，下入鱼丸及莼菜，加精盐、料酒，烧开下味精，起锅装入容器中即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。