1) taste-active compounds
食品滋味活性成分
3) Active components of food
食品活性成分
4) taste component
滋味成分
1.
The research progress in the changes of taste components of Pu'er tea during manufacturing and preservation and its relationship with quality were reviewed,which offered the reference for the manufacture,preservation and research of Pu′er tea.
综述了国内外普洱茶滋味成分在加工和贮藏过程中的变化及其与品质的关系的最新研究进展,旨在为普洱茶生产、收藏和科研提供参考。
5) taste compounds
滋味成分
1.
Changes in taste compounds of marinated duck during processing;
盐水鸭加工过程中滋味成分变化研究
2.
The special processes of water-boiled salted duck and the roasting of roasted duck promoted their products to obtain more non-volatile taste compounds than those of water-boiled duck.
采用高效液相色谱和氨基酸自动分析仪分析比较了不同加工鸭肉的滋味成分。
3.
In order to improve the quality and solubility of instant green tea, this paper is an attempt to study the effect of different extracting times on the content of main taste compounds, liquor color difference and organoleptic quality of instant green tea.
为了提高速溶绿茶品质,改善产品的溶解性能,研究了不同浸提次数对速溶绿茶主要滋味成分含量、茶汤色差及感官品质的影响。
6) Active component of Yin Tonic
滋阴药活性成分
补充资料：滋味烧木瓜
滋味烧木瓜
滋味烧木瓜
原料: 原 料：
原料：鲜冬菇50克，本地木瓜200克，五花肉20克，生姜10克，葱10克。调料：花生油10克，盐5克，味精5克，白糖3克，蚝油10克，湿生粉适量，麻油 2克。
制法: （1）鲜冬菇去蒂切片洗净，本地木瓜去皮去籽切厚片，五花肉切薄片，生姜切片，葱切段。
（2）烧锅下水，待水开时，放入木瓜片，用中火煮去其中青苦味，倒出冲凉选用。
（3）烧锅下油，放入姜片，五花肉片炒香，下入冬菇片，木瓜，注入清汤煮至快熟时，调入盐，味精，白糖，蚝油烧透，用湿生粉勾芡，淋入麻油即成。
特点: 因木瓜有青苦味，所以在炒前一定要把木瓜煮过，才会使菜的味道爽一点。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。