【摘要】 以葱蒜姜为主原料,经综合护色、多效抑臭、科学复配以及相关工艺技术条件的系统研究,在明确不同原料加工特性及配合使用时相互间因果关系的基础上,开发出口味各异、风味多样、调味方式简便且可广泛适用于各种不同调味场合使用的本味与风味类系列软管膏体调味品。更多还原

【Abstract】 A series of cream-like,various-taste,and simple-manipulation condiments were developed in this study,which could be widely applied in many different flavor occasions.The main materials of those productions were onion,garlic and ginger.Based on the processing specialities and the causal interrelations of cooperated utilization of those materials,the technologies,such as integrative color-protection,multi-purpose deodorization,multiple-concoction and technics conditons were systemically researched.更多还原