| 释义 |
su·ri·mi 英səˈriːmiː, sʊ-美səˈrimi, sʊ-AHDsə-rēʹmē, s‹- COCA⁵⁶³³²iWeb⁶¹³⁸⁵Economist⁵³⁵⁸¹⁺¹
基本例句
n.苏里米¹⁰⁰
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。 fmiri
Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied.
本文研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。 cnki
SDS- PAGE results indicate that egg white powder and wheat gluten have little effect on the intensity of the myosin heavy chain MHC of bighead surimi gels.
PAGE实验表明，鸡蛋清蛋白和谷朊粉对鳙鱼鱼糜凝胶肌球蛋白重链 MHC带的强度影响不大。 cnki
SDS- polyacrylamide gel electrophoresis indicated that SPI could enhance the intensity of myosin heavy chain MHC of bighead surimi gels while KG had no effect on it.
聚丙烯酰胺凝胶电泳表明， SPI可增强肌球蛋白重链带 MHC的强度，而 KG对 MHC带的强度影响不大。 cnki
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。 fabiao
The addition of trehalose could protect protein denaturation during frozen storage, resulting in good quality of frozen carp surimi.
可见添加海藻糖能有效地防止蛋白质变性，提高冷冻鲤鱼鱼糜的品质。124.205.222.100
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。124.205.222.100
The result shows cryoprotectant technology and rinsing are effective to keep the spring of fish surimi food and prevent freezing denaturation of protein.
说明了抗冻技术和漂洗是保持鱼糜制品弹性和防止其蛋白质冷冻变性的有效方法。 chemyq
“ Freshwater fish convenient food further process technology” is a national948 subject, the mainly content of this subject is focused on facture and forming surimi of freshwater fish.
“淡水鱼方便食品深精加工技术”是国家“948”项目，主要研究内容集中在淡水鱼糜制作和加工成型过程。 cnki
And our surimi also is the best of Viet Nam now cause weather in North of VN colder and have short catching day.
而我们的鱼糜也是越南现在导致钒寒冷的北方天气，并有醒目天短。 google
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。 chemyq
Frozen surimi and its processed products are of highly proteinous food with excellent quality, rich nutrition and convenience of its kind.
冷冻鱼糜和鱼糜制品是一种优质、营养、方便的高蛋白食品。 tech.shfu.edu.cn
However, the development of silver carp surimi is limited due to its fishy off-flavor and low gel strength.
但是，腥味重和凝胶强度低限制了白鲢鱼鱼糜的产业发展。361xs
Lower storage temperature was good for frozen surimi quality.
低的冻藏温度有利于保持鱼糜品质。 cnki
Offer the theoretical direction for the frozen fish surimi working of the aquatic products.
为冷冻鱼糜加工提供理论指导。 chemyq
Results indicated that NIR method could successfully classify seawater and freshwater surimi with 100% prediction rate.
结果表明，海水和淡水鱼糜的定性鉴别模型预测率达100%； scxuebao
Systematic studies were made on the recovery technology, equipment and reutilization of surimi discharged with the processing waste water.
对鱼糜生产排放废水中鱼糜回收的技术工艺设备和回收鱼糜的再利用等技术进行了系统研究。 cnki
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。 fabiao
The result showed that addition of different kind of hydrocolloids showed different effect on the gel-forming properties of lizard fish surimi.
研究结果表明：添加不同种类的亲水胶体对大头狗母鱼鱼糜的凝胶特性有不同的影响。124.205.222.100
The results indicated that the starches could effectively improve the gel property and elasticity of squid surimi, but decreased the color.
结果发现：添加淀粉能有效提高鱿鱼鱼糜的凝胶强度、持水力，但是会使色泽有所下降； cnki
Therefore, freezing- thawing should be avoided to ensure the prime quality of triggerfish surimi in the production process.
因此，在加工中应避免反复冷冻-解冻，以保证鳞鱼糜质量。 cnki
This paper deals with the current application situation of the rinsing and cryoprotectants, introduces the basic principle of the rinsing andcryoprotectants and effects on frozen fish surimi.
本文阐述了漂洗和抗冻剂在冷冻鱼糜生产上的应用现状，介绍了漂洗和抗冻剂的作用原理以及对冷冻鱼糜的影响。 dictall
We are biggest surimi factory in the North of Viet Nam.
我们是最大的鱼糜在越南北部的工厂。 google
With the development of aquatic products processing, people's demand for the quality of aquatic products is also increasing especially the surimi-based products.
随着水产加工业的发展，人们对水产品尤其是鱼糜制品的质量要求也越来越高。 fabiao |