确保贝类食物已经蒸煮过或处理过，可以安全食用。

Make sure shellfish are cooked or treated for safe eating.

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以淡水鱼内脏为原料，比较了提取方法、蒸煮时间、干燥条件、脱臭处理等工艺对提取鱼油品质的影响。

With the fish entrails as raw material, the effects of different process such as cooking time, drying condition, deodorizing treatment on the quality of the extracting fish oil were studied.

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通过对剑麻纤维原料爆破法处理，继而进行烧碱法化学蒸煮。

Sisal fibre material managed by steam explosion and then NaOH pulping.

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