Production technology of acid-hydrolysis amino acid seasoning was introduced, and major technology conditions were discussed in detail in this paper.
该文介绍了酸水解蛋白质调味液安全生产工艺，并对各工艺条件进行了详细讨论。
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。
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。
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