用冷水炖鱼无腥味，并应一次加足水，若中途再加水，会冲淡原汁的鲜味。
Add sufficient cold water once and for all to stew fish, or else it will dilute its freshness.
用酸法提取的鲢鱼肉蛋白质无腥味，色泽洁白，蛋白质产率高，可达90 %左右。
The extracted protein is odourless and white and its productivity is high in the vicinity of 90%.
试验利用无腥味大豆为主要原料生产酸豆奶，通过正交试验确定了无腥大豆加工酸豆奶的最佳工艺条件。
Using non-odor soybean as the material to make soymilk yogurt, the optimal processing technology were investigated with orthogonal experiment.
该酸奶具有良好的凝乳状态及发酵风味，具有浓郁的芝麻香味，无豆腥味。
The yoghurt have good texture and fermented flavor, and rich aroma of sesame, no soybean pungent taste.
该酸奶具有良好的凝乳状态及发酵风味，具有浓郁的芝麻香味，无豆腥味。
The yoghurt have good texture and fermented flavor, and rich aroma of sesame, no soybean pungent taste.
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