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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。

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。

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。

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

The formation and development of compound flavoring materials;

复合型调味料的形成和发展

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。

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。

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。

：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。

The rapid determination of the content of benzoic acid and sorbic acid in condiments;

调味品中苯甲酸和山梨酸含量的快速测定方法

The present situation and developing prospect of domestic condiments;

我国调味品生产现状和市场发展趋势

Determination of calcium content in condiments using DBM-MSA spectrophotometry;

二溴对甲基偶氮甲磺分光光度法测定调味品中的钙

Present situation and potential development of domestic condiment and abroad;

国内外调味料的现状与动态

Study on preparation of condiment with offal of tilapia by enzymolysis;

酶法由罗非鱼加工废弃物制取调味料的研究

The function, safe risk and countermeasure of condiment;

调味料的作用、安全风险与对策

Research on the seasonings of varied fine dried noodles is one of the emphases competition between the production enterprise.

对花色挂面调味包研究是各生产企业比拼重点之一；风味调味包配制关键是达到风味和口味平衡,口感醇正厚实、香气足而不冲是评判复合调味包重要标准之一。

According to the popular taste,the compound collagen protein flavoring was made using the fresh meat bone of livestock and birds as main material,which contained rich collagen protein and delicious substances,and related spice as subsidiary flavoring.

本文根据大众食俗与风味爱好,通过复合调味品的制作原理和方法,利用畜禽类鲜杂肉骨等丰富胶原蛋白和鲜味物质,与相关调味辅料加工、配制成使用方便、用途广泛的胶原蛋白复合调味胨。