1) mixing flavouring extract
调味精粉
1.
This paper based on the cooking of chinese tradition,explaining the position of the flavour extract based on chinese tradition,being brave in bringing forth new ideas,realizing"the tradition diet industrialization",supplying natural and high quality mixing flavouring extract according with to the chinese taste to markets.
本文主要从中国传统的烹饪技艺出发 ,阐述了调味原料研制开发者应立足传统 ,勇于创新 ,实现“传统饮食工业化” ,向市场提供符合中国人口味的高质量的天然调味精粉观
2) seasoning powder
调味粉
1.
Quantitatively evaluation on mix quality of seasoning powder;
调味粉混合质量的量化评价
2.
Researching development on seasoning powder from vegetable;
蔬菜类调味粉的研究进展
3.
Isolation and identification of Salmonella from seasoning powder
调味粉中沙门氏菌的分离与鉴定
3) seasoning
[英]['si:zənɪŋ] [美]['sizṇɪŋ]
调味粉
1.
Research in the nutrition fortification and seasoning of instant noodle;
营养型方便面中营养素的强化及调味粉的研制
2.
The preparation method and sensory characteristic of fat flavor were introduced,as well as the application technology of fat flavor in instant noodle,chicken seasoning,meat product,etc.
文章介绍了脂肪香精的生产方法和感官特性,并对其在方便面调味粉、鸡精、餐饮用汤和肉制品中的应用配方和工艺条件进行了研究,以便为食品企业生产此类产品提供参考。
4) Powder gourmet carbon
粉状味精炭
5) flavoured donkey milk powder
调味驴乳粉
6) compound seasoning powder
复合调味粉
补充资料：香菇调味精
1）原料配方香菇浓缩汁25%—50%、氯化钠8%—12%、麦芽糊精12%—18%、细糖粉15%—30%、食醋1.6%—3.2%、白酒3%—6%、植物油0.3%—0.6%、辣味素0.01%—0.05%。
（2）制作要点①将香菇料洗净，切成碎片，用40℃—55℃的热水浸提4h—6h，菇水比为1：10，浸提后过滤，得第1次滤液。将滤液加水煮沸1h，过滤，得第2次滤液。再将滤渣加水，加细胞分离酶与纤维素酶的酶液0.6%，浸提3h，过滤，得第3次滤液。合并3次滤液，在真空浓缩锅内浓缩，浓缩渡要求达到固形物不低于15%。将浓缩液密封并在低温下贮存备用。②将氯化钠、麦芽糊精、细糖粉、辣味素充分混匀，然后加香菇浓缩液、食醋、酒、植物油搅拌均匀。③采用摇滚式造粒机进行造粒，造粒直径为2mm，在压力为40kpa，温度为50℃—60℃的条件下干燥25min左右，然后输入离心喷雾干燥机喷成粉状体，用塑料袋等容器分装密封，即为成品。其风味独特，调味性极佳。
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