1) half solid-state compound seasoning
半固态复合调味料
1.
The flavor source and its formation of half solid-state compound seasoning in Sichuan Cuisine
论川味半固态复合调味料风味成分的来源和形成
2) compound condiment
复合调味料
1.
Development of the cooking compound condiment for Sichuan cuisine;
川菜烹饪复合调味料的研制
2.
This study adopt the food and pharmacon amphi-use herbaceous plant Agastache rugosa for the raw materials,through ethanol extraction,and undertake the science recipe with the garlic,ginger,anise and other condiment we develop the compound condiment for stewing fish which healthy,delectable,flavor nature,convenience,shortcut and have local peculiarit
以食药兼用的草本植物藿香为原料,经乙醇回流萃取后,与蒜、姜、大料等调味料进行科学组方复配,研制出集健康、美味、自然、方便快捷于一身,具有地方特色的炖鱼用复合调味料。
3) compound seasoning
复合调味料
1.
This paper not only outlines the development of compound seasoning of domestic and foreign,but also prospects the future of seasoning as well.
调味料是当今食品工业重要产品之一,以品种系列多样,贮藏、携带、使用方便,卫生安全,味美天然而受消费者欢迎;该文简介国内外复合调味料发展概况,并对调味料未来发展趋势进行展望。
2.
This paper deals with history and current development of compound seasoning in detail.
该文详细论述了复合调味料的发展历史与现状,根据复合调味料的功能及作用划分为2大类,一类是通用型的复合调味料,另一类是烹调专用型复合调味料。
3.
The compound seasoning of functionality is called the third-generation compound seasoning by the people.
本课题将用高效酶解技术对茶树菇进行分解,使其中的鲜味物质和功能性物质有效的释放出来,然后对水解液进行喷雾干燥,生成茶树菇粉,并对豆酱的发酵条件进行优化,最后把茶树菇粉与豆酱配比起来,以达到复合调味料的基本要求,并增加了豆酱的功能性、口感和鲜味。
5) liquid complex condiment
液体复合调味料
1.
Preparing skill of liquid complex condiment;
液体复合调味料的调配技术
6) compounded seasoning powder
粉状复合调味料
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