The article introduce the technology of enzyme reaction to offal material of prawn in order to increase content of flavoring essence.
文章以对虾下脚料为原料，利用生物酶解技术对对虾下脚料进行处理，以提高其风味物质的含量。
Add sour material, flavoring essence and natural edible pigment into the mixed material liquid, pour, mold and dry till with 12 to 20 percent of water to get the production.
将酸味剂、食用香精、食用色素加到混合料液；将混合料液浇注成型、干燥至水份12 ~ 20%即得成品。
Add sour material, flavoring essence and natural edible pigment into the mixed material liquid, pour, mold and dry till with 12 to 20 percent of water to get the production.
将酸味剂、食用香精、食用色素加到混合料液；将混合料液浇注成型、干燥至水份12 ~ 20%即得成品。
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