1) submerged technology
液态酿醋工艺
2) deep ferment of liquid state makes the vinegar technology
液态深层发酵酿醋工艺
3) producing vinegar
生料液态酿醋
1.
Study on producing vinegar by liquid-state fermentation of raw material
通过与传统酿醋方法的比较可知生料液态酿醋可有效的节约能源,降低劳动强度,简化工艺流程。
6) brewing process
酿造工艺
1.
Study on brewing process of the fig fruit wine;
无花果酒酿造工艺的研究
2.
Healthy cleanlily rice wine was developed with round shaped rice,sticky rice,radix prerariae by traditional brewing process and new technology.
以粳米,糯米,葛根为主要原料,采用传统黄酒酿造工艺和结合酿酒新技术生产葛根保健营养清爽型黄酒。
3.
Different varieties and quality of rice used in brewing process will be resulting in different quality and flavor of beers, and production cost variations.
结果表明:五个品种大米的碳水化合物含量、淀粉的类型、脂肪酸的组成等因素,决定了酿造工艺和成品啤酒口味的总体走向。
补充资料：鲜百合煎酿绿豆
鲜百合煎酿绿豆
原料：
绞肉2两、鲜百合1朵（洗净掰开）、熟绿豆、碎胡椒各适量、青红椒碎少许。
做法：
1、熟绿豆、碎胡椒同放入绞肉中，加调味拌匀
2、把绿豆肉馅做成小饼形，上面镶嵌两片鲜百合盖住肉馅，肉馅底部可沾上少许生粉
3、用平底锅慢火两边煎熟
4、把煎熟的酿绿豆推向一边，放少许油爆香青红椒碎，浇适量生抽再与酿绿豆拌匀即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。