1) seafood sauce
海鲜酱
1.
A nutritious seafood sauce was prepared using the hydrolysate of tilipia offal by autolysis and the enzymatic hydrolysate of the heads of shrimp Litopeneaus vannamei as mian materials.
利用罗非鱼下脚料自溶及南美白对虾虾头酶解制取水解液,并以这两种水解液为主要原料,研制营养丰富的海鲜酱。
2) seafood sauce
海鲜酱油
1.
The development and actuality of the new pattern flavoring is expounded in this paper,and the significance and foreground of seafood sauce is analyzed.
介绍新型调味品的发展现状,开发与研究海鲜酱油的意义及市场前景,国内外以低值鱼、扇贝裙边为主要原料,经过科学的加工酿造的各种营养丰富、海鲜风味浓郁的海鲜酱油。
3) seafood
海鲜
1.
Maillard reaction and food flavor materials(Ⅱ)Study on maillard reaction flavor of tobacco and seafood;
Maillard反应与食品风味物质 (Ⅱ)烟用香精以及海鲜类香精的研究
2.
The best formula of grains of seafood soap was determined by the study of main raw materials and their proportions,and by the savour and comment of the product.
通过对海鲜面粒汤主要原料的选择 ,原料配比的研究 ,以及对结果进行品评分析 ,确定了该产品的最佳配
4) Zhoushan's seafood
舟山海鲜
1.
The article discusses how to make Zhoushan's seafood a most scientific,dainty,credible and cultural brand in China from seven aspects.
挖掘海鲜美食文化内涵,提升舟山海鲜品牌形象,是对舟山海洋文化的传承和弘扬。
5) seafoodf lavor
海鲜风味
6) sea food delicacies
海鲜菜肴
参考词条
补充资料：金菇海鲜酱汤
Image:11783579464414570.jpg
金菇海鲜酱汤
主料：金针菇
辅料：绿豆芽、豆泡、虾仁、鱿鱼、菠菜、葱、姜
调料：盐、白糖、胡椒粉、醋、黄酱
烹制方法：
1、将鱿鱼洗净切成丝，加醋腌制5分钟，坐锅倒油，下葱姜末爆香，加入黄酱，冲适量汤，烧开后放入金针菇、豆泡、菠菜、豆芽煮5分钟，再加入虾仁、鱿鱼、盐、白糖、胡椒粉、醋调味煮熟即可。
特点：酱味浓郁，汤鲜味美。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。