1) mead
[英][mi:d] [美][mid]
蜂蜜酒
1.
Effect of natural spices on the fermentation and quality of mead;
不同天然香料物质对蜂蜜酒发酵及品质的影响
2.
Nutritious value and health-care function of mead;
蜂蜜酒的营养价值与保健作用
3.
Study on Quality Control of Fermentation in Mead
蜂蜜酒发酵质量控制的研究
2) Honey wine
蜂蜜酒
1.
Study on addition level of nutrient salt in the process of using immobilized yeast method of fermentation to produce honey wine;
营养盐在固定化酵母生产蜂蜜酒中影响的研究
2.
The controlling study on parameter of fermentation in Honey wine;
蜂蜜酒发酵参数控制研究
3.
Honey wine with high alcohol content produced by fed-batch fermentation;
流加法发酵生产较高酒精度蜂蜜酒
3) hydromel
[英]['haidrəmel] [美]['haɪdrəmɛl]
蜂蜜酒
1.
Using three-sect fluidized-bed biology reactor,we fermented honeydew which was diluted to different reducing-sugar contents to produce hydromel.
应用三段式流化床生物反应器,以不同糖浓度的稀释蜂蜜汁为发酵液生产蜂蜜酒,酒精产率6。
2.
This paper reports a study of a nutritive healthful Lycium Chinense hydromel, which is fermented from honey and Lycium Chinense as main material and produced with temperature controlling technique and alcohol fermentation process.
探讨以天然蜂蜜和枸杞为主要原料,采用控温发酵技术酿制枸杞蜂蜜酒的工艺流程。
4) honey beer
蜂蜜啤酒
5) glutinous rice mead
糯米蜂蜜酒
1.
were used as raw materials to produce glutinous rice mead and the main technical parameters were as follows:12 h rice steaming,starter adding temperature at about 30 ℃,1 % use level of Xiaoqu,culture and saccharification temperature less than 28 ℃ for 2～3 d,yeast quantity controlled at 0.
以蜂蜜、糯米等为原料生产糯米蜂蜜酒,主要工艺参数:蒸饭12h,拌曲温度30℃,小曲用量1%,培菌糖化温度不超过28℃,培养2～3d,二次发酵酵母控制在0。
6) Honey-orange Wine
蜂蜜柑橘酒
1.
Study on the Clarification Technique of Honey-orange Wine;
蜂蜜柑橘酒澄清技术的研究
2.
Study on the Fermentation Technique of Honey-orange Wine;
蜂蜜柑橘酒发酵技术的研究
补充资料：韩国蜂蜜香蕉
原料】
香蕉250克，豆沙150克，鸡蛋150克，细干淀粉60克，熟鸡油1500克（实耗75克），白糖25克，蜂蜜25克
【制作过程】
1、将香蕉去皮，切成2厘米厚的斜片共切24片，在香蕉片两面蘸上25克细干淀粉
2、再将豆沙馅均匀地抹在12片香蕉上，将另外12片香蕉按在豆沙上，四周抹平后，再蘸上5克细干淀粉
3、把鸡蛋清放入汤盆中，用竹筷3根，用力向一个方向搅打，中间不要停顿，直打至竹筷能直立于鸡蛋清中即好，然后，再加入余下的30克细干淀粉，搅拌均匀后，待用
4、炒锅旺火烧热，加入熟鸡油，烧至四成热，将做好的豆沙香蕉裹匀高丽糊，逐个下入油锅中炸，若油温增高，断火，并用手勺不停地翻动
5、炸制时必须保持小火低温，炸约4分钟，出锅，入盘，撒匀蜂蜜和白糖，即可
【特点】 菜色洁白，柔软香甜，清脆利口
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条