凍魚解凍 的英文怎麼說
中文拼音 [dòngyújiědòng]
凍魚解凍
英文
thawing frozen fish-
Using m199 containing 20 % calf bovine serum and 11 % dmso as the diluent and by the methods using in cryopreservation of embryo cells of misgurnus auguillicaudatus, two groups of cells derived from blastula of grass carp were preserved in liquid nitrogen at - 196. after 6 days cryopreservation, one group of cells were thrawed and the percentage of viable cell was about 72 % ; the other, cryopreserved for 13 days, was 52
以細胞培養液m199 （含20 %的小牛血清）為稀釋液， dmso的濃度為11 % ;與泥鰍胚胎細胞冷凍保存方法一樣，採取先慢后快的方式，冷凍保存兩組草魚囊胚晚期細胞於一1 %的液氮中。第一組冷凍保存6天後解凍，成活率為72 % ，第二組冷凍保存13天後解凍，成活率為520 / 0 。Different from mammals, the early embryos of fish can not be preserved for the long period at the very low temperature ( - 196 ). therefore, three methods were usually applied to cryogenic preservation of the fine and rare species of fish : 1 ) perserving fish spermatozoon in cryogenic condition. researchers have had systematically studied on this technique for many years, and this technique has been utilized in application and made a lot of effects ; 2 ) combining with the techniques of cell engineering ( nuclear transplantation and electric fusion etc. ), and through the process of culturing histiocyte of fish, cryopreservation and re - culture after thawing, carrying out somatic cell breeding of fish. the past studies showed that the nucleolus of somatic cells of fish have totipotency
多年來，國內外學者對各種魚類精液的冷凍保存進行了大量的系統研究，目前這項技術已達到實用水平，並日益發揮作用；二是對魚類培養的組織細胞冷凍保存，通過魚類細胞的培養、超低溫凍存、解凍后再培養過程，結合細胞工程技術（如核移植、電融合等）進行體細胞育種；大量的研究結果表明魚類體細胞核具有發育的全能性，隨著細胞培養技術、細胞工程技術日益發展成熟，完全具備實現魚類物種種質長期保存的理論基礎和技術條件。Actually, the steak didn ' t defrost in time so it ' s mostly kidney
實際上，魚片沒有及時解凍所以大部分是腰子Heat up the pan with oil and fry the frozen or defrosted fish ball till golden brown
將冷凍或解凍魚丸放入加熱的煎鍋里，煎至金黃即可。He explains why microwaves cook fish well and meat poorly ( they heat only water molecules, and those to just below boiling : in other words, they poach, producing succulent fish but bland meat ) ; why one should dress a salad just before serving ( oil penetrates the thin waxy cuticle that coats vegetables, driving out the air that refracts light and gives vegetables their colour ) ; why potatoes are the perfect food to deep - fry ( a wealth of starch and sugar on the surface ) ; and why the easiest way to salvage curdled mayonnaise is to wait until the oil separates completely, then just pour it back in, whisking constantly
他解釋了很多廚房內的問題，為什麼用微波爐烹飪出的魚味鮮色美，而做出的肉卻難以下咽（微波爐只對水分子有加熱的作用，而加熱的程度僅低於沸點：換言之，這是一種用熱水煮的過程，所以烹飪出的魚會多汁，而肉卻味道一般） ；為什麼僅在上菜之前的那一刻才給沙拉添加拌料（因為油會浸入保護蔬菜的薄弱表層，並迫使蔬菜內含有的對光線有折射作用的空氣，這樣蔬菜就具有了最本質的顏色） ；土豆為什麼通過油炸才味道最佳（因為油炸過程中，大量的澱粉與糖份會浮出到土豆的表面） ；以及為什麼給蛋黃醬解凍的最簡便的方法是先把醬倒出來，等內含的油完全分離之後，然後把醬倒回瓶子里，再不停地攪拌。Heat up the pan with oil and fry the frozen or defrosted fish cake of vegetable till golden brown
將冷凍或解凍香蔥魚餅放入加熱的煎鍋里，煎至金黃即可。Heat up the pan with oil and fry the frozen or defrosted big fish cake till golden brown
將冷凍或解凍大魚餅放入加熱的煎鍋里，煎至金黃即可。Heat up the pan with oil and fry the frozen or defrosted cuttlefish ball till golden brown
將冷凍或解凍墨魚丸放入加熱的煎鍋里，煎至金黃即可。分享友人