1) condiment
调味精华
2) seasoning
调味
1.
dioica(L) in seasoning and food preservation are also expected for the future.
众香子是近年来非常受欢迎的调味香辛料,在食品工业中得到了广泛应用。
2.
Dried Paphia undulata muscles made by way of seasoning, steeping and drying have better flavor and rich nutrition.
波纹巴非蛤经过调味、浸渍和干燥制得的调味干制品具 有色香味俱佳、营养丰富的特点。
3.
The cooking wine is one of the absolutely necessary seasoning in preparing food.
料酒是烹饪调味不可缺少的原料之一。
3) flavoring
调味
1.
The present-day flavorings playing a big role in the development of chinese cuisine;
现代调味品在中国烹饪发展中的作用
2.
The formation and development of compound flavoring materials;
复合型调味料的形成和发展
4) Flavour
调味
1.
Use the concentrate oyster-juice as the main material, and base the specially of the difference oyster-juice, add some kinds of assist materials, manufactures into the natural nutrition nourishing flavour monarch such by rub into thick liquid、 equable etc process-the senior compoundoyster-oil.
以浓缩蚝汁为主要原料,根据不同蚝汁的特点,添加其他各种辅料,通过磨浆、均质等工序,制成营养丰富的天然调味君子——高级复合蚝油。
5) season
调味
1.
Fish,such as grass crap,crap and crucian crap,are cut,diced,soaked,deep fried and seasoned.
熏鱼是将草鱼、鲤鱼和鲫鱼等处理、开片、切块后,经浸渍、油炸和调味而制成,产品呈酱褐色,软硬适度,香味浓郁,味美可口。
2.
The course of season is hard to be accurate digitized.
调味是在基础酒的基础上进行的一项工艺加工技术,由于影响口感的因素比较复杂,导致调味过程难以准确数字化。
3.
：This paper deeply studied formula for making seasoned bamboo shoot and its process techniques,and proposed new solution of some questions, such as brown stain,colourfading and tyrosine separation.
对竹笋调味笋的各种配方和加工工艺作了深入研究，并对竹笋加工中存在的褐变、褪色、酪氨酸析出等问题提出了新的解决方案。
6) Spice
调味
参考词条
补充资料：历代中药文献精华
历代中药文献精华
中药工具书。尚志钧、林乾良、郑金生著。此书全面、系统地介绍了历代中药文献的概况与发展脉络，共记述现存和佚散的本草著作近千种。全书分上、中、下3编。上编为“本草概要”，纵向地条理了中国药学文献发展的源流，突出地介绍了中国药学在不同历史时期的特点、成就及其发展规律。中编为“本草要籍”，按朝代为序，重点介绍了77种(另附述14种)著名本草著作。各本草书名下详述其命名、作者、成书、卷次、药数、分类、体例、内容、价值、流传、实存、版本等项内容。下编为“本草大系”，辑录了有史以来至1911年间见诸记载的药学著作资料。书后附有人名、书名索引。1989年由科学技术文献出版社出版。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。