龙岩市蝴蝶兰产业发展现状与对策

详细分析了龙岩市蝴蝶兰产业发展现状,针对产业发展存在的供需不平衡、品种单一且销售时间过于集中、企业生产条件落后等问题,提出了相应的对策,以期为龙岩市蝴蝶兰产业的进一步发展提供参考。

The English Subtitle Translation of Quanzhou’s World Heritage Application Documentary: A Frame Theory Perspective

Based on Fillmore’s frame theory, this paper examines the translator’s cognitive frame operation in the English subtitle translation of Quanzhou’s World Heritage application documentary. It analyzes and discusses how the translator maximizes translation effect between the source language and the target language, so as to enhance the readability of documentary subtitles and promote the spread of traditional Chinese culture. The findings are as follows: Firstly, in the translation process, the frame operations used by the translator include frame correspondence, intra-frame operations, frame replacement, frame perspective shift and frame transplantation. Secondly, cultural documentaries are full of culture-loaded words, for which the translator usually uses frame transplantation. Thirdly, due to the instantaneous nature of subtitles, intra-frame operations and frame replacement are applied in terms of cultural background of the target language audience. Besides, in order to enhance the audience’s reading experience, there may be some changes of narrative perspective in the English translation of cultural documentaries.

低值水产品制备天然复合海鲜调味料的工艺研究

为满足人们对海鲜调味料的天然安全、复合鲜味及营养方面的需求,以开发一款采用低值水产品为主要原料,天然食材为辅料的天然复合海鲜调味料为目标,将巴沙鱼、海带、香菇和牡蛎调味基液,添加辅料进行调配,采用单因素试验和正交试验,以感官评分为考察指标,确定天然复合海鲜调味料的最优配方。结果表明,天然复合海鲜调味料的最优配方为巴沙鱼调味基料、海带调味基料、香菇调味基料和牡蛎调味基料以体积比7:6:6:4复配,总体积69 mL,再添加食盐0.6 g、白砂糖2.1 g、姜蒜汁36 mL和白胡椒汁24 mL。经感官评定,成品呈姜黄色、浓稠状且无异物,无明显腥味和苦味,具有良好的海鲜风味。经理化测定,成品含有氯化物3.776 g/100 g,呈味核苷酸二钠2.060 g/100 g,谷氨酸钠27.910 g/100 g,可溶性固形物20.741 g/100 g。