1) seafood condiment
海鲜调味料
1.
Study on technology of swimming crab waste processing seafood condiment
梭子蟹下脚料加工海鲜调味料的工艺研究
2.
The hydrolysis of eel head by enzymes to prepare fish protein hydrolyzate and its application in seafood condiment were studied.
测定了烤鳗下脚料鳗鱼头的成分 ,研究了酶解鳗鱼头提取水解鱼蛋白及其在海鲜调味料中的应用。
2) natural seafood flavoring
天然海鲜风味料
3) seafoodf lavor
海鲜风味
5) seafood flavor
海鲜味香精
1.
The objective of this research was to prepare seafood flavor using the extraction of waste lobster heads by Maillard reaction.
利用废弃的龙虾头为原料,通过酶解得到蛋白水解液,以Maillard反应制备海鲜味香精。
6) savory flavor
咸味调味料
1.
The development of study on production of savory flavor such as amino acid, reducing sugars ,yeast extract animal and vegetable fatand lipids were introduced,and their application in production were also introduced .
氨基酸、还原糖、酵母抽提物、动植物脂肪和类脂物等咸味调味料加工原料的研究进展及其在生产中的应用,阐述了它们的作用机理和对合成咸味调味料的影响,为工业生产咸味调味料提供了理论依据。
补充资料：海鲜
供食用的新鲜的海鱼、海虾等。
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