Instant Solid Soup 即食汤料
The results showed that key procedure of high viscocity solid instant soup was the selection of denaturalization starch.
研究结果表明，汤品配方中变性淀粉的选择和使用是品质的关键。
The preparing processes, features and the major influences on quality of instant solid soup were mainly concentrated in this paper.
主要研制一种新型冻干速溶汤块，介绍生产工艺过程、工艺特点及产品质量的主要影响因素。
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