鱼冻就是胶原蛋白在温度降至其凝固点25℃以下时胶原纤维之间发生交联而形成的。胶原蛋白是高中脊椎动物体内含量丰富的一种蛋白质， 是皮肤、软骨、动脉管壁及结缔组织中的主要成分。
... Four-Fish jelly 四鱼软糖 cold fish jelly 鱼冻 fish jelly shredded 拌海蜇皮 ...
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... 糖醋黄瓜条Sweet and sour cucumber slices 鱼冻jellied fish 香脆鸭丝Crispy duck shreds ...
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Our aim is to make a freshwater fish production with salted flavor for the require of market, we also noticed that byproduct in fish processing is very much, a fish gel is also studied in this thesis.
本课题的目的就是依托湖南省丰富的淡水鱼资源,研究制造一种腌腊风味的鱼制品,满足市场需要;同时因为淡水鱼加工中产生的废弃物较多,又研究制造了一种鱼冻制品:实现了淡水鱼的综合加工,有利于企业创造更好的经济价值。
参考来源 - 淡水鱼风味熟食及副产物利用技术研究·2,447,543篇论文数据，部分数据来源于NoteExpress
这将给您一个更快的快门速度这样你就可以把鱼冻结住。
This will give you a faster shutter speed so you can freeze the fish.
鳝鱼冻是煮了大概半个小时的鳝鱼，摊凉，汤就会凝固起来变成冻。
Jellied eels are eels cooked for approximately half an hour and allowed to cool. The juices then solidify forming the jelly.
利用电子显微镜观察石斑鱼冻结后的组织变化情况，研究现行吹风冻结工艺的保鲜效果。
Observing the tissue changes of grouper after freezing by using electronic microscope, a study has been conducted to evaluate the freshening effect of air blast freezing technology in operation.
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