从我国复合调味品的研究现状入手，回顾了近十年我国对复合调味品的研发状况。
This research has reviewed compound seasoning development situation in the past ten years from the present compound seasoning development situation in China.
通过复合调味品的制作原理和技术方法，将调味酸菜及相关调味辅料，加工、复配成符合大众食俗与风味爱好的新型酸菜复合烹饪调味品。
By the synthesizing principle and method of the compound condiment, the compound cooking condiment of pickled vegetable is produced from flavour pickled vegetable and related spice.
本文主要介绍了新一代调味品——复合调味料的生产。影响复合调味料色、香、味的主要原料，并简单介绍了生产工艺。
The production technology of a new generation of seasoning flavouring, as well as the main ingredients that affected its colour, fragrance and taste were outlined.
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