选用一些适当的感官和理化指标，对国产市售十种冷冻虾仁(以一种优质泰国虾仁作参照)进行了质量评价。
The quality evaluation was given to ten homemade frozen shrimps by several appropriate sensory and physiochemical indexes (one good-quality Thailand shrimp was given to compare with).
本发明以冷冻淡水龙虾虾仁为原料，经解冻、漂洗、脱水、擂溃、冷藏而制得。
The freshwater lobster mince is prepared by taking frost freshwater lobster meat as a raw material and undergoing thawing, rinsing, dehydrating, mixing and kneading and refrigerating.
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