2) fish flavors
鱼味风味物
3) fishy smell
鱼腥异味
1.
The object of this paper is to investigate effects of several carbohydrates and edible yeast on extractable oil with solvent, oxidative stability and fishy smell of microencapsulated fish oil by starch sodium octenylsuccinate.
主要研究采用辛烯基琥珀酸淀粉喷雾干燥微胶囊化浓缩鱼油时,几种碳水化合物和食用酵母对其溶剂浸油率、氧化稳定性以及鱼腥异味的影响。
4) fish flavouring
鱼味香料
5) fishy odor
鱼腥味
1.
A introduction of fishy odor formation and its characteristic ingredients was presented,a review of the deodorization for fish product was given in detail,and some trends of development in the field was suggested.
介绍了生鱼腥味的形成原因及其特征成分,详细综述了鱼制品脱腥的方法,并提出了鱼制品脱腥技术的发展方向。
6) Fish-like flavouring
鱼味香精
补充资料：柴鱼味噌大蒜
柴鱼味噌大蒜
[原料/调料]
大蒜 2杯
柴鱼(一般市售) 1杯
(1)盐 1/2大匙
(2)味噌 1/4杯
糖 3大匙
香油 1大匙
[制作流程]
(1)大蒜先去皮洗净，彻底沥干水份后撒上调味料(1)搅拌均匀，腌渍约半天后滤除盐水备用。
(2)将调味料(2)拌匀备用。
(3)将大蒜及柴鱼加入作法(2)材料内拌匀，装入容器中加盖冷藏腌渍，至大蒜、柴鱼与味噌三者的味道融合入味，约3天以上即可食用，冷藏约可保存20天以上。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。