1) Sweet sorghum juice
甜高粱汁
1.
The breeding of saccharomycete on resist high alcohol concentration in the fermentational sweet sorghum juice;
发酵甜高粱汁耐高浓度酒精酵母菌的选育
2.
Study on producing fuel ethyl alcohol by sweet sorghum juice;
甜高粱汁液制备燃料乙醇的研究
3.
Study on biological storage technology of sweet sorghum juice
甜高粱汁生物贮藏技术的研究
2) sweet sorghum stalk juice
甜高粱茎汁
1.
Application of high glucose-tolerant yeast to alcohol production by sweet sorghum stalk juice fermentation;
耐高温活性干酵母在甜高粱茎汁发酵生产酒精中的应用
3) the sweet sorghum stalk juice
甜高粱秆汁
1.
First of all its protoplast was mutated by UV-rays which was a kind of physical mutation,after that TTC method was used as the first selection and at last through the fermenting test of the sweet sorghum stalk juice,we got a strain NY-09 which could exhibit a higher liquor yield rate.
以南阳酵母菌为出发菌株,采用紫外线对其原生质体进行物理诱变和TTC法初筛,并以甜高粱秆汁为发酵底物进行发酵试验,最终选育出高产酒精的NY-09菌株。
4) sweet sorghum stem juice
甜高粱茎汁酒精
1.
Kinetics of alcohol fermentation of yeast NY-07017 using sweet sorghum stem juice was studied.
对南阳酵母NY-07017甜高粱茎汁酒精分批发酵动力学进行了研究。
5) sweet sorghum stalk juice
甜高粱茎秆汁液
1.
Stabilization of immobilized yeast and its influence on ethanol fermentation from sweet sorghum stalk juice;
固定化酵母粒子强化及其对甜高粱茎秆汁液乙醇发酵的影响
2.
Elementary research on ethanol fermentation from sweet sorghum stalk juice;
甜高粱茎秆汁液酒精发酵条件的初步研究
3.
Ethanol fermentation of sweet sorghum stalk juice by immobilized yeast;
甜高粱茎秆汁液固定化酵母酒精发酵的研究
6) sweet sorghum stalk juice
甜高粱茎秆汁
1.
Effects of different parameters on ethanol yield of fermentation with immobilized yeast fermentation from sweet sorghum stalk juice;
固定化酵母发酵甜高粱茎秆汁工艺参数对酒精得率的影响
补充资料：酸甜豉汁凤尾虾
菜 名： 酸甜豉汁凤尾虾
主 料： 中虾10两（400克），西芹1支，洋葱1/2个，红椒1只，蒜蓉、豆豉各2茶匙。
配 料： 腌料：盐1/2茶匙，麻油及胡椒粉各少许，生粉1茶匙，蛋白1汤匙。芡汁：水4汤匙，白醋、糖各1汤匙，盐1/4茶匙，生抽1茶匙，生粉1/2茶匙。
做 法： 1、中虾去壳留尾部，去黑肠，用盐及生粉洗净抹干，拌入腌料待5分钟。2、红椒、西芹及洋葱切角。3、西芹、洋葱用1汤匙油爆炒，取出。4、再烧热2汤匙油，爆炒虾球至熟，取出。5、将剩余的油爆香蒜蓉及豆豉，然后将所有材料回镬锅，埋芡搅匀，上碟。
备 注： 制作时间：30分钟
分量：4人
配菜与虾球泡制时间长短不同，应分别炒好，以保存个别色泽及味道。
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