1) taste flavour
口感调配
2) sensor interface adaptor
传感器接口匹配器
3) taste
[英][teɪst] [美][test]
口感
1.
"Sichuan Style" and "Suluyuwan Style" Luzhou-flavor liquor has their individual features in liquor taste and chromatogram backbone compositions due to the difference in climate,production techniques,and geographic conditions.
因地域、气候及酿造工艺的不同,使得川酒与苏鲁豫皖白酒在口感及色谱骨架成分上各有特色。
2.
The paper briefly introduces the health functions of American ginseng and its potential for development;the processing technique of American ginseng beverage was studied and the taste and stability of it were discussed also.
研究了西洋参保健饮料的生产工艺,研究并讨论了其口感和稳定性,确定了最佳配方。
3.
Compound condiment has various special flavors and tastes.
介绍了复合调味品的产生及发展过程,现主要采取现代技术,将理想的风味物质提取或萃取出来,合理配制成高档的复合型调味品;复合调味品的特殊风味和口感,按原料分为咸味料、鲜味料、香辛料、香精料、着色料和油脂等,并介绍了复合调味品含有氨基化合物、脂类物、维生素、无机盐、微量元素、蛋白质、淀粉和糖类物质等营养物质。
4) formulation
[英][,fɔ:mju'leiʃən] [美][,fɔrmjə'leʃən]
调配
1.
The technological conditions of extraction,enzymolysis and formulation for tartary buckwheat beverage were optimized by orthogonal experiment and sensory evaluation.
通过正交试验和感官评定的方法,对苦荞饮料的浸提、酶解和调配的工艺条件进行了优化,得出最佳的工艺条件与配比。
2.
Studies have been undertaken on the processing and formulation of waxy maize beverage.
对糯玉米饮料的生产工艺及调配方法进行了研究。
3.
The best formulation was obtained by mixing 40% Spirulina hydrolysate,1.
研究了螺旋藻口服液的调配工艺及稳定性。
5) blending
[英]['blendiŋ] [美]['blɛndɪŋ]
调配
1.
The Development of Green Prum Glutinous Rice Wine and Blending of Cocktail;
青梅糯米酒的研制与鸡尾酒的调配
2.
Analysis on Blending Condition of Whey Drink;
乳清饮料的调配条件及分析
3.
We got the best blending scheme through the orthogonal experiments.
以野生蓝靛果为原料,添加白砂糖、柠檬酸、苹果酸和食用酒精等辅料配制调配型蓝靛果果酒。
6) compounding
[英][kɔm'paund] [美][kɑm'paʊnd]
调配
1.
Aloe rice wine of good quality having nutrition and health function was developed by the optimum process parameters of product compounding obtained from the orthogonal experiments.
然后运用正交试验确定产品调配的最佳工艺参数,最后研制出一种色香味俱佳的营养保健型芦荟米酒。
2.
The compounding study process of Aloe flavour is discussed in this paper.
介绍芦荟香精的调配研究过程、香气结构、香韵组成原料的筛选及配方分析。
3.
The preparing and compounding Natural flavoring were studied.
介绍了天然食品香料制备方法,并探讨了天然食品香精的制备与调配。
补充资料：口感盐煎肉
口感盐煎肉
菜系：湖南菜
原料：里脊肉200克、土豆1斤、鸡蛋清1个。
做法：里脊肉切2．5厘米宽5厘米长的薄片，土豆5厘米长2．5厘米宽1厘米厚的片；土豆、酒、鸡精待用，里脊肉调味放辣椒粉、椒盐水稍腌制，放生粉、面粉适量，上蛋清，用牙签擦入以免散；将原料放入四成油温、炸透待用；锅放25克红油、葱白花、红椒末稍炒入原料，抛锅，装盘而成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。