1)deodorization[英][di:,?ud?rai'zei??n][美][di,od?ra?'ze??n]除腥
1.The results showed that the best condition is as following:the pressure is 30 MPa,the temperature 50 ℃,the time 60 min and the powder's shatter 110,the rate of deodorization 99.在此工艺条件下除腥率可达99。
2.In order to make the better use of tussah,the influence of extracting pressure,temperature,time,and tussah powder's shatter on the deodorization of tussah was studied systematically under supercritical condition.以柞蚕为原料,系统地探讨了超临界状态下萃取压力、温度、时间及柞蚕粉细度对柞蚕粉除腥率的影响。
3.The method of deodorization and desalination of saline egg white waste was studied in this paper.确定采用β-环糊精(β-CD)包埋法、酵母发酵法除腥,研究了脱腥剂的用量、作用时间和作用温度对除腥效果的影响;采用超滤技术对咸蛋蛋清液进行脱盐处理,利用正交试验优化脱盐工艺参数。
2)de-fishy去腥
1.The fish odor of the Channel catfish's bone was removed with the de-fishy agent.利用去腥剂对斑点叉尾鮰鱼骨去腥,同时研究鱼骨休闲食品的加工方法对产品质量的影响。
2.On the basis of fix the process of fish spareribs of Sciaenops ocellatus,the key and main technologies such as de-fishy,softening&flavouring are studied.在确定美国红鱼鱼排的制作工艺基础上,对去腥、软化、调味关键技术及主要的工艺参数进行了研究,对鱼排的主要营养指标进行了测定,实验结果表明:产品营养丰富,风味独特,淡香酥脆,是值得开发的新型海洋食品。
3.The recipe for catfish meat s de-fishy and the liquid-smoked solvent was developed.优化了加工过程中鱼肉去腥配方,选择合适液熏剂熏制鱼肉,研究熏液浓度、液熏方法、熟制工艺对产品品质影响及食盐在熏液中的渗透率。
3)deodorization[英][di:,?ud?rai'zei??n][美][di,od?ra?'ze??n]脱腥
1.Research and development of deodorization and calcium-enriched low value fish sauce;脱腥富钙低值鱼鱼酱的研制
2.Study on extraction,deodorization and colour fixation of laver extract;紫菜汁的提取及其脱腥护色研究
英文短句/例句
1.Application of Natural Deodorant and Preservative in the Preservation of Fresh Grass Carp (Ctenopharyngodon idellus)天然复合脱腥保鲜液对草鱼的脱腥保鲜效果
2.Removing the Fishy Flavor of Silver Carp Protein by Yeast Fermentation and the Mechanism酸碱法提取鲢鱼蛋白脱腥及酵母脱腥机理
3.Influence of deacidation and deodorization on quality of roast eel oil脱酸与脱腥条件对烤鳗油品质的影响
4.Study on the Hydrolysis Protein Ofprotein Pneumatophorus Japonvais;鲐鱼蛋白酶解与脱腥工艺方法的研究
5.Removing the Off-flavor of Silver Carp and the Preparation of Low Salt Surimi白鲢鱼脱腥及其低盐鱼糜制备的研究
6.Study on deodourization of the hydrolysate of oysters by Maillard reaction美拉德反应用于牡蛎酶解液脱腥的研究
7.Study on deodorization of hydrolysates and composition change during enzymatic hydrolysis牡蛎酶解过程的成分变化及脱腥初步研究
8.Study on deodorization of kelp extracts used for beverage making using three kinds of tea三种茶对用于饮料制作的海带浸提液脱腥效果的研究
9.Study on the removal of fish odour and bitter from protein hydrolysates of tilapia by-products by microorganism fermentation微生物发酵对罗非鱼下脚料蛋白酶解液脱腥去苦效果比较
10.Orthogonal Experiment in the Optimization of the Decolorization Technology of Houttuynia Cordata Polycose Active Carbon正交试验优选鱼腥草多糖活性炭脱色工艺
11.Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk.脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。
12.To give(a hunting dog)its first taste of blood.使（猎狗）先嗅过血腥味
13.this bitter and sanguinary war.这场痛苦血腥的战争。
14.a blood-stained reputation, regime, tyrant血腥的名声、 政权、 暴君.
15.Their swords smoke with blood.他们的刀上冒出血腥气。
16.The smell of fish enticed the cat into the kitchen.鱼腥味诱使猫进入厨房。
17.He thought he scented blood.他觉得他嗅到了血腥味。
18.The butcher's shop stank in hot weather.肉铺热天散发腥臭味。
相关短句/例句
de-fishy去腥
1.The fish odor of the Channel catfish's bone was removed with the de-fishy agent.利用去腥剂对斑点叉尾鮰鱼骨去腥,同时研究鱼骨休闲食品的加工方法对产品质量的影响。
2.On the basis of fix the process of fish spareribs of Sciaenops ocellatus,the key and main technologies such as de-fishy,softening&flavouring are studied.在确定美国红鱼鱼排的制作工艺基础上,对去腥、软化、调味关键技术及主要的工艺参数进行了研究,对鱼排的主要营养指标进行了测定,实验结果表明:产品营养丰富,风味独特,淡香酥脆,是值得开发的新型海洋食品。
3.The recipe for catfish meat s de-fishy and the liquid-smoked solvent was developed.优化了加工过程中鱼肉去腥配方,选择合适液熏剂熏制鱼肉,研究熏液浓度、液熏方法、熟制工艺对产品品质影响及食盐在熏液中的渗透率。
3)deodorization[英][di:,?ud?rai'zei??n][美][di,od?ra?'ze??n]脱腥
1.Research and development of deodorization and calcium-enriched low value fish sauce;脱腥富钙低值鱼鱼酱的研制
2.Study on extraction,deodorization and colour fixation of laver extract;紫菜汁的提取及其脱腥护色研究
4)deodorization[英][di:,?ud?rai'zei??n][美][di,od?ra?'ze??n]去腥
1.The deodorization effect of fish sauce with external koji fermentation was studied according to sensory evaluation.以添加米糠、藠头皮制得的成曲对鲢鱼下脚料发酵水解,进行去除鱼露鱼腥味的实验,以感官指标为评价标准,将其与普通成曲的处理方法对鱼露的去腥效果进行对比,结果表明,使用添加有藠头皮的成曲,藠头皮的添加量为小麦重量的75%,对蛋白酶活力影响较小,去腥效果好,鱼露的风味感官评价较好。
5)algae smell腥味
1.The effect of removing algae smell in spiral algae through enzymolysis,fermentation and covering and so on was introduced and compared with in this paper,in order to understanding the research develpoment of remove alage smell at present.介绍了螺旋藻腥味产生的原因、不同处理方法对螺旋藻脱腥效果的比较,以期为螺旋藻的深加工和提高螺旋藻产品的质量提供技术参考。
6)Houttuynia Cordata Thunb鱼腥草
1.Influence of Copper,Lead and Their Interaction on Accumulation of Copper and Lead in Houttuynia cordata Thunb;Cu·Pb及其交互作用对鱼腥草累积的影响
2.Total Flavones in Houttuynia Cordata Thunb by Microwave-Assisted Extraction;鱼腥草中总黄酮的微波辅助萃取研究
3.Optimize the Extraction Procedure of Trypsin Inhibitor of Houttuynia cordata Thunb.by Orthogonal Design;正交实验法优选鱼腥草胰蛋白酶抑制剂的提取工艺
延伸阅读
分腥1.分生肉。
