1) seasoning ingredients
调味原料
2) raw condiment
调味品原料
1.
In this paper,the hydrolysis of the processing leftover from marine crab for preparation of raw condiment was studied.
以海蟹加工下脚料为原料,通过单因素及正交试验,结合免疫检测、氨基酸及多肽分析等研究蛋白酶水解海蟹下脚料制备调味品原料。
3) savory flavor
咸味调味料
1.
The development of study on production of savory flavor such as amino acid, reducing sugars ,yeast extract animal and vegetable fatand lipids were introduced,and their application in production were also introduced .
氨基酸、还原糖、酵母抽提物、动植物脂肪和类脂物等咸味调味料加工原料的研究进展及其在生产中的应用,阐述了它们的作用机理和对合成咸味调味料的影响,为工业生产咸味调味料提供了理论依据。
4) flavoring
[英]['fleivəriŋ] [美]['flevrɪŋ]
风味调味料
1.
Study and development of new type flavoring for ham;
新型火腿风味调味料的研究与开发
5) seasoning principle
调味原理
1.
This paper introduces the process of spice and its ability of antibacterial and antisepsis as well as pharmacological function, involving spice seasoning principle in cooking.
介绍了香辛料的加工、抗菌防腐、药理作用，以及香辛料在烹调中的调味原理。
6) condiment
[英]['kɔndɪmənt] [美]['kɑndəmənt]
调味料
1.
Present situation and potential development of domestic condiment and abroad;
国内外调味料的现状与动态
2.
Study on preparation of condiment with offal of tilapia by enzymolysis;
酶法由罗非鱼加工废弃物制取调味料的研究
3.
The function, safe risk and countermeasure of condiment;
调味料的作用、安全风险与对策
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