jijing

1

The trait and standard and usage of Tangjing and other condiments such as monosodium glutamate and Jijing which used in the food were studied in this paper .

文中论述了鲜味氨基酸、鲜味核苷酸的的作用机理，分析了味精、鸡精和汤精的区别，并阐述了汤精的特点和质量标准及其在菜肴传统烹制技法中的应用。
2

The new variety of super-quality , resisting cold rice " Jijing 81 "(" Pinxing 1 ") was popularized into Yanbian area , which decreased the effects low temperature and cold disaster greatly .

近年来延边地区示范推广优质、抗冷水稻新品种吉粳81号（品星1号），大大减轻了低温冷害的影响。