paper seasoning

基本解释

The preparation process of amino acid seasoning was studied in this paper.
介绍以低值鱼为原料，用生物酶解方法制备氨基酸调味基料的生产工艺。
This paper introduces the methods of producing microencapsulation flavorings and its application on baking, candy, drinking, seasoning.
本文主要讨论了食品香精微胶囊化的几种方法，以及其在烘焙食品、糖果、饮料、调味料中的应用。
The nutritional value and current situation of animals' bone, methods of cooking, attentions, application and development prospect of bone soup seasoning were discussed in this paper.
本文介绍了畜禽骨头的营养价值及利用现状、骨汤的制作方法及注意事项，综述了骨汤调料化及骨汤调料的应用开发研究进展，并对其发展前景做出了展望。