Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.

本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。

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The preparation processing of liquid flavor seasoning using by-products of Acetes as raw materials was introduced in this study.

介绍以毛虾加工副产物为原料，用生物酶解的方法制备毛虾风味液态调味基料的生产工艺。

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Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.

以花生粕、玉米黄粉和谷朊粉为蛋白质原料，通过低盐固态发酵工艺生产酿造型鲜味剂基料。

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