2) low salt solid sauce
低盐固态酱油
1.
Effects of iodated salt and fermentation temperature on the quality of low salt solid sauce;
碘盐及发酵温度对低盐固态酱油质量的影响
2.
Research on the influence of low salt solid sauce's sterilization temperature to sauce flavour and quality;
低盐固态酱油灭菌温度对酱油风味及质量影响的研究
3) low-salt solid-state fermentation
低盐固态发酵
1.
The applicable techniques of improving the flavor of:low-salt solid-state fermentation sauce;
提高低盐固态发酵法酱油风味的实用技术(上)
2.
s: Mixed no-salt and low-salt solid-state fermentation of soy sauce were studied in this paper, which was aimed to shorten fermentation period on the premise of same product quality.
042米曲霉;无盐固态发酵(70℃,2d)转入低盐固态发酵(65℃,6d),总发酵周期8d,蛋白质转化率为68。
3.
Mung bean paste was produced by low-salt solid-state fermentation usin g mung bean as the main raw material.
以绿豆为主要原料,采用低盐固态发酵法生产出新型绿豆酱,这种酱具有一定的保健功能。
4) hyposaline solid state fermentation
固态低盐发酵
1.
951as starter,hyposaline solid state fermentation technolog y is used to brew saline -free health soysauce.
951米曲霉作为菌种,用卤化钾盐代替卤化钠盐,利用固态低盐发酵法酿制无盐保健酱油。
5) ferment way in solid state and less salt
固态低盐发酵法
6) low-salt solid-fermentation
低盐固态发酵
1.
The text brewed neotype soy sauce by low-salt solid-fermentation using the method of biotechnology,with waste liquid of sea cucumber as raw materials.
采用生物技术方法以海参加工废液为原料,低盐固态发酵酿造新型酱油。
2.
Using bean meal,bran,wheat and scallop skirt as raw materials,scallop skirt sauce is studied with koji-making with multi-strains and low-salt solid-fermentation.
以扇贝裙边、豆粕、麸皮、小麦为原料,采用多菌种混合制曲,低盐固态发酵酿造扇贝裙边酱油。
补充资料：酱油藕片
原料配方 鲜藕100公斤 食盐5公斤 酱油60公斤 味精0.3公斤 糖精0.1公斤
制作方法 选用正的鲜藕。用清水洗净后，切成3厘米厚的片。放入沸水中焯透后，捞出随即倒入缸中，加盐拌匀。然后将配好辅料的酱油倒入浸渍，当天倒缸一次，第二天再倒一次缸，4～5天即为成品。
质量标准 色棕红，质脆，不酸。
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