1) compounded seasoning
复合调味包
2) compound flavoring
复合调味品
1.
The product was convenient and will be widely used as a new kind of compound flavoring.
本文根据大众食俗与风味爱好,通过复合调味品的制作原理和方法,利用畜禽类鲜杂肉骨等丰富胶原蛋白和鲜味物质,与相关调味辅料加工、配制成使用方便、用途广泛的胶原蛋白复合调味胨。
2.
Using the fermented bean curd as material, adding extraction of vaccum freezing, we produced the fermented bean curd as a convenient and compound flavoring.
本研究以腐乳为基料,加入香辛料浸提液,经配料、研磨、包埋、灭菌、真空冷冻干燥制成方便复合调味品“腐乳味珍”。
3) compound condiment
复合调味料
1.
Development of the cooking compound condiment for Sichuan cuisine;
川菜烹饪复合调味料的研制
2.
This study adopt the food and pharmacon amphi-use herbaceous plant Agastache rugosa for the raw materials,through ethanol extraction,and undertake the science recipe with the garlic,ginger,anise and other condiment we develop the compound condiment for stewing fish which healthy,delectable,flavor nature,convenience,shortcut and have local peculiarit
以食药兼用的草本植物藿香为原料,经乙醇回流萃取后,与蒜、姜、大料等调味料进行科学组方复配,研制出集健康、美味、自然、方便快捷于一身,具有地方特色的炖鱼用复合调味料。
4) compound seasoning
复合调味品
1.
This research has reviewed compound seasoning development situation in the past ten years from the present compound seasoning development situation in China.
从我国复合调味品的研究现状入手,回顾了近十年我国对复合调味品的研发状况。
5) compound condiment
复合调味品
1.
The relationship between the nutritional substance and flavor in compound condiment;
复合调味品的营养物质与风味的关系
6) compound condimeat
复合调味品
1.
Preparation of compound condimeat with mashed garlic and ginger;
原味蒜蓉、生姜复合调味品的研制
补充资料：调味海带
调味海带
调味海带
制作方法 1.将生鲜和干燥的海带，经水洗或复水后煮沸(时间依水温度或原藻的种类而定，一般在85℃时煮沸1～3分钟)，接着捞出移入盐水中浸渍5～6小时，再取出沥水，最后拌入20%的食盐装入箱子里，放入冷库中急速冷冻加以收藏。
2.取出冷藏的原藻，经室温解冻，水洗脱盐后，截成适宜的大小装入网袋中，用高速离心机脱水，然后浸入90～100℃的醋酸溶液中煮30分钟，取出沥干后，浸没于盐、砂糖、谷氨酸钠及山梨糖醇等配制的混合调味液中，在100℃下煮约15分钟，再捞出冷却沥液并自然凉至约3昼夜。
3.将调味后的原藻切成一定的尺寸，摆在干燥机网上，用热风干燥5～6小时后，将每3～4块叠在一起用压力机压合，再用压榨空气将碳酸钙及丙氨酸溶液雾化喷洒在表面上，最后用红外干燥机干燥，切成适宜的大小加以包装，即得到多层板状，具有柔软食感的调味海带食品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。