1) cooking condiment
烹饪调味料
1.
Traditional cooking condiment of Sichuan cuisine has many shortcomings,such as weak cooking stability,low cooking efficiency,poor cooking accuracy,hard control and little convenience etc.
依据风味化学原理和人的味感生理特性,采用工程法复合调味品的制作原理和技术方法,对传统川菜调味料的生味成分进行转化、分离、加工和复配,制成符合川菜食俗及风味、调味力强、使用方便的4种川菜复合烹饪调味料类型,分别为辛辣型、香辣型、辛香型和清香型。
2) cooking material
烹饪原料
1.
With superior geographic and climatic conditions,Qinba area is abundant in animal and plant resources which provide with flavorful and nutritive cooking materials.
秦巴地区优越的地理气候条件,孕育了丰富的动植物资源,成为风味独特、营养丰富的烹饪原料。
2.
Bullacta exarata,a kind of shell mollusk,lives on inshore tidal land as a cooking material popular in coastal region in China.
泥螺是生长在我国沿海滩涂的一种软体贝类动物,是沿海特有的烹饪原料。
3.
The water-holding character of minced meat is closely related with the choice of cooking materials and the change of minced meat before and after being heated.
水的使用在肉糜制作中起到了举足轻重的作用,肉糜的持水性与烹饪原料的选择、肉糜加热前和加热后的变化密切相关,肉糜的持水性是形成肉糜类菜肴色白、细嫩、味鲜、入口软柔、化渣的主要因素。
3) cooking materials
烹饪原料
1.
Water in cooking materials exists in a bond or free state.
水在烹饪原料中以束缚水、自由水状态存在。
2.
Starching treatment helps cooking materials keep their water content and make dishes taste tender and starchy.
烹饪原料经过上浆加工,能保持水分,使烹制的菜肴质感滑嫩。
3.
The cooking materials specific for Guangxi lay a good material foundation for making Guangxi flavor dishes.
广西特有的烹饪原料为制作广西风味菜肴奠定了良好的物质基础;众多的少数民族特色菜肴,丰富了广西烹饪;讲究原料的特性,保证了广西菜的风味特色;别具一格的烹调加工,突出了广西菜的风味特色。
4) cuisine materials
烹饪原料
1.
Different specimens of cuisine materials have different making methods.
实物标本是《烹饪原料学》教学过程中经常使用的教学教具。
5) cooking
[英]['kʊkɪŋ] [美]['kukɪŋ]
烹饪
1.
Formation and redutional measure of acrylamide during cooking;
烹饪过程中丙烯酰胺的形成与控制
2.
The solutions of soy sauce blackening during cooking process
解决烹饪过程中酱油变黑的措施
6) cuisine
[英][kwɪ'zi:n] [美][kwɪ'zin]
烹饪
1.
The present-day flavorings playing a big role in the development of chinese cuisine;
现代调味品在中国烹饪发展中的作用
2.
Thinking on the present condition of higher education of cuisine;
烹饪专业高等教育的现状与思考
补充资料：纯天然氨基酸调味料
纯天然氨基酸调味料
动物性蛋白质和水分解物hap是一种天然氨基酸调味料(hgc-hap)。
产品特点 以精制动物胶为原料，完全分解成氨基酸后制成的，不含有其它添加物；含有大量羟基脯氨酸，具有持续的滑润口感；甘氨酸、丙氨酸、谷氨酸含量高，赋予食品浓厚的味感；因几乎不含有炭水化合物和脂肪，所以不易酸败和褐变；热酸稳定性好。hgc-hap常在粉末汤料、方便面、香肠、水产炼制成品、点心中应用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条