surimi
鱼肉酱
常用释义
英音[ sʊˈriːmɪ ]
美音[ ˈsrɪmi ]
基本释义
- n. 鱼肉酱（高蛋白质低热量食物）
- n. （Surimi）人名；（日）摺见（姓）
例句
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1·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。
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2·This mixed surimi was processed into fish cakes by heat.研究了发酵鳙鱼糕的生产制作方法。
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3·Lower storage temperature was good for frozen surimi quality.低的冻藏温度有利于保持鱼糜品质。
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4·Fish oil was extracted from the wastes of fish surimi by the potassium hydroxide hydrolysis.研究以金线鱼和长蛇鲻的混合鱼糜生产下脚料为材料，利用钾法提取鱼油。
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5·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。
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6·Research made known, endogenous cathepsin in the silver carp muscle took the significant action in surimi morori.研究表明，鲢鱼肌肉中的内源组织蛋白酶在鱼糜凝胶劣化中起重要作用。
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7·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。
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8·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。
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9·Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
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10·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。