Yu-Shiang Eggplant (Sautéed with Spicy Garlic Sauce)

The Restudy about Vacuum Freeze-drying Technology of Yuxiangrousi;

鱼香肉丝真空冷冻干燥工艺方案的再探讨

Study on vacuum freeze-drying of Yuxiangrousi;

鱼香肉丝真空冷冻干燥工艺的研究

The solution was given,such as yuxiangrousi,which was separated then vacuum freeze-dried.

组合型物料鱼香肉丝作为试验研究对象。

Analysis of Volatile Oil from Mentha rotundifolia(L.) Huds by Gas Chromatography-Mass Spectrometry;

鱼香草挥发油成分的分析

Low-valued fish was enzymatically hydrolyzed and fish flavor was synthesized by thermal reaction using this hydrolysates.

以低值小杂鱼为原料经蛋白酶水解,再经热反应制备鱼香精。