1) SanNang soy sauce
酿三酱油
2) fermented soy sauce
酿造酱油
1.
A method has been developed for the determination of levulinic acid in soy sauce by liquid chromatography, and the formula calculating the content of fermented soy sauce in the blended soy sauce was given.
建立了高效液相色谱测定配制酱油中乙酰丙酸的方法,并提出了测定配制酱油中酿造酱油含量(以总氮计)的公式。
2.
In this paper a technology of fermented soy sauce which produced by low-salt solid state fermentation using Aspergillus oryzae Shanghai Brewing 3.
0 4 2为菌种 ,采用低盐固态发酵的方法酿造酱油的工艺进行了研究 ,并应用正交实验法确定了最佳投料比、制曲时间和发酵条件。
3.
Research on biologic preservatives for the preservation of fermented soy sauce;
通过对酿造酱油中G+、G-菌组成情况的分析,研究了天然生物防腐剂Nisin对酿造酱油中腐败细菌的抑制效力。
3) soy sauce fermentation
酱油酿造
1.
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation .
试验对酱油酿造过程中,盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。
4) brewing soy sauce
酿造酱油
1.
Study on the antimicrobial effect of chitoolidosaccharides with different molecular weights in brewing soy sauce;
壳低聚糖在酿造酱油中的抑菌效果研究
2.
This paper introduced the traditional processing technology of brewing soy sauce, which made soy paste with low-salt solid fermentation firstly and then soy sauce mash with high-salt liquid fermentation.
该文介绍了传统酿造酱油先用低盐固态发酵制酱醅,后用高盐稀态酿制酱醪的工艺技术。
3.
The anti-microbial effect of extract of eleocharis tuberosa peel (EETP) in soy sauce was studied with the microbial changes in brewing soy sauce by turbidimetry and plate colony-counting methods.
用比浊法和平板菌落计数法测定酿造酱油中菌数的变化,研究荸荠皮提取物在酱油中的抗菌效果。
5) brew sauce
本酿造酱油
1.
The development prospect of brew sauce in china;
展望我国本酿造酱油发展前景
6) soy sauce brewing wastewater
酱油酿造废水
1.
LG_ 5 -1 could produce bioflocculant feeding on soy sauce brewing wastewater, a cheap substituting culture medium.
)LG5-1能够利用酱油酿造废水作为替代培养基生产微生物絮凝剂。
补充资料：三色酿大芥菜
三色酿大芥菜
三色酿大芥菜
原料: 原 料：
材料：虾仁、冬菇、鲩鱼肉各15克、大芥菜200克、生姜5克。调味料：花生油5克、盐5克、味精2克、白糖1克、鸡精粉2克、麻油1克、生粉适量。
制法: （1）虾仁、冬菇、鲩鱼肉剁成粒，大芥菜切去老叶，生姜去皮切米。
（2）锅内留水，待水开时，放入大芥菜，煮至7成熟，捞起抹干水分，拍上少许干生粉。
（3）虾仁、冬菇、鲩鱼肉粒加入姜米，调入一部分盐、味精、鸡精粉、生粉拌成馅，酿入大芥菜内，入蒸柜蒸6分钟拿出。
（4）另烧锅下油，注入清汤，调入剩下的盐、味精、白糖、鸡精粉，用湿生粉勾芡，麻油淋入大芥菜上即成。
特点: 大芥菜煮好后，马上要用清水冲透，以免变黄。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。