论文部分内容阅读
活虾增鲜的方法彩云日本东京水产研究人员发现，活虾在烹调前在盐水中暂养数小时，可使味道变得更加鲜美。研究人员指出，与虾类肉质鲜味有关的物质有甘氨酸、丙氨酸、磷酸钙、氯化钠等７种成份。当活虾处在不同浓度的盐水里，这７种成份含量会发生变化。试验结果表明，将...
Method of growing fresh shrimp Choi Wan Tokyo, Japan Fisheries Researchers found that live shrimp in brine for several hours before cooking, can make the taste even more delicious. Researchers pointed out that with shrimp meat flavor related substances are glycine, alanine, calcium phosphate, sodium chloride and other seven kinds of ingredients. When the shrimp in different concentrations of brine, the content of these seven components will change. Test results show that ...