Maillard reaction and food flavor materials(Ⅱ)Study on maillard reaction flavor of tobacco and seafood;
Maillard反應與食品風味物質(zhì) (Ⅱ)煙用香精以及海鮮類香精的研究
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.
通過對海鮮面粒湯主要原料的選擇 ,原料配比的研究 ,以及對結(jié)果進行品評分析 ,確定了該產(chǎn)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.
挖掘海鮮美食文化內(nèi)涵,提升舟山海鮮品牌形象,是對舟山海洋文化的傳承和弘揚。
The development and actuality of the new pattern flavoring is expounded in this paper,and the significance and foreground of seafood sauce is analyzed.
介紹新型調(diào)味品的發(fā)展現(xiàn)狀,開發(fā)與研究海鮮醬油的意義及市場前景,國內(nèi)外以低值魚、扇貝裙邊為主要原料,經(jīng)過科學的加工釀造的各種營養(yǎng)豐富、海鮮風味濃郁的海鮮醬油。
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.
利用羅非魚下腳料自溶及南美白對蝦蝦頭酶解制取水解液,并以這兩種水解液為主要原料,研制營養(yǎng)豐富的海鮮醬。
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.
本文主要介紹了海鮮池的構(gòu)成和制冷系統(tǒng)的設計計算 ,并就設計要求和參數(shù)選定、熱負荷計算、機組的選用等問題進行了分析。
A rare bacterial strain M-1 isolated from seafood was classified systematically using routine methods.
對從海鮮食品中分離到的1株少見細菌M1進行系統(tǒng)分類鑒定。
In this paper, the extractions of several seafoods were examined with two kinds of methods.
本文研究了兩種提取方法對幾種海鮮食品中嘌呤類物質(zhì)的提取。