Maillard reaction and food flavor materials(Ⅱ)Study on maillard reaction flavor of tobacco and seafood;
Maillard反应与食品风味物质 (Ⅱ)烟用香精以及海鲜类香精的研究
The best formula of grains of seafood soap was determined by the study of main raw materials and their proportions,and by the savour and comment of the product.
通过对海鲜面粒汤主要原料的选择 ,原料配比的研究 ,以及对结果进行品评分析 ,确定了该产品的最佳配
The article discusses how to make Zhoushan's seafood a most scientific,dainty,credible and cultural brand in China from seven aspects.
挖掘海鲜美食文化内涵,提升舟山海鲜品牌形象,是对舟山海洋文化的传承和弘扬。
The development and actuality of the new pattern flavoring is expounded in this paper,and the significance and foreground of seafood sauce is analyzed.
介绍新型调味品的发展现状,开发与研究海鲜酱油的意义及市场前景,国内外以低值鱼、扇贝裙边为主要原料,经过科学的加工酿造的各种营养丰富、海鲜风味浓郁的海鲜酱油。
A nutritious seafood sauce was prepared using the hydrolysate of tilipia offal by autolysis and the enzymatic hydrolysate of the heads of shrimp Litopeneaus vannamei as mian materials.
利用罗非鱼下脚料自溶及南美白对虾虾头酶解制取水解液,并以这两种水解液为主要原料,研制营养丰富的海鲜酱。
Introduce the constitution and refrigerating system design for the Seafood aquarium of Restaurant,analysed the requestment of design,selecting parameters,Calculation of heat load,as well as selections of the refrigerator set.
本文主要介绍了海鲜池的构成和制冷系统的设计计算 ,并就设计要求和参数选定、热负荷计算、机组的选用等问题进行了分析。
A rare bacterial strain M-1 isolated from seafood was classified systematically using routine methods.
对从海鲜食品中分离到的1株少见细菌M1进行系统分类鉴定。
In this paper, the extractions of several seafoods were examined with two kinds of methods.
本文研究了两种提取方法对几种海鲜食品中嘌呤类物质的提取。