1) bone soup seasoning
骨汤调料
1.
The nutritional value and current situation of animals\' bone,methods of cooking,attentions,application and development prospect of bone soup seasoning were discussed in this paper.
本文介绍了畜禽骨头的营养价值及利用现状、骨汤的制作方法及注意事项,综述了骨汤调料化及骨汤调料的应用开发研究进展,并对其发展前景做出了展望。
2) flavoured soup
调味汤料
1.
The paper discusses the application of yeast extract to flavoured soup and the adding dosages.
探讨了酵母精在调味汤料中的应用情况及添加用量。
3) bone soup
骨汤
1.
①There’s a high content of protein both in bone power and bone soup under pressure 0.
以羊骨为原料,采用不同压力、时间和骨水比高压羊骨,分析骨渣及骨汤中蛋白质、氨态氮和脂肪的变化,并分别筛选最优方案。
2.
The technology and flavoring property of the bone soup are briefly introduced.
本文简介了骨汤的生产工艺和调味特性, 并阐述了骨汤的主要营养成分骨胶原与人体健康的关系。
3.
The calcium content and magnesium content in the cooked pig bone soup which added different vinegar was assayed and the effect of cooking time on calcium content and magnesium content in bone soup was studied in this paper.
研究了一种新型香醋粉对骨汤中钙、镁离子含量的影响。
4) seasoning
[英]['si:zənɪŋ] [美]['sizṇɪŋ]
汤料
1.
The current condition and the tendencies of the instant noodle seasonings;
方便面汤料的发展现状及趋势
2.
The production technology of beef seasoning used in instant noodle;
方便面用牛肉炸酱汤料的生产工艺
5) sheep bone soup
羊骨汤
6) porkchop soup
排骨汤
1.
Nutrition quality and cooking process optimization of porkchop soup;
工艺参数对排骨汤营养特性的影响
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