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1)  yellow wine lees
黄酒糟
1.
Ingredients and flavor analysis of yellow wine lees and study of its feasibility of making condiments;
黄酒糟的成分分析和开发调味品可行性的研究
2.
Application of flavourzyme,acidic proteinase and glucoamylase of moldy bran in hydrolyzing yellow wine lees into very tasty soybean sauce is studied in this article.
本文研究了应用复合风味蛋白酶及麸曲酸性蛋白酶、麸曲糖化酶水解黄酒糟生产特鲜酱油的技术。
3.
[Conclusion] Yellow wine lees was suitable for producing seasonings,extracting plant protein and developing healthy food with low fat,high protein and high fiber contents.
[目的]研究黄酒糟的氨基酸组成和脂类成分。
2)  yellow rice wine lees
黄酒糟
1.
Study on strains combination screening in yellow rice wine lees using solid state fermentation;
固态发酵黄酒糟菌种组合筛选的研究
2.
Lab test and trial production suggested that Angel high temperature resistant dry yeast was the best choice for replicate liquor production by yellow rice wine lees.
实验室和生产试验均表明,耐高温型“安琪”酿酒高活性干酵母最适宜黄酒糟复制白酒生产;以总发酵醪计,干酵母添加量以0。
3)  Rice Wine Distiller's Grain
黄酒酒糟
4)  waste distiller's grains
黄酒丢糟
1.
Study on culinary wine making techniques by replacing partial rice with waste distiller's grains;
用黄酒丢糟代替部分大米制料酒的研究
5)  residual distiller's grains of yellow rice wine
黄酒残糟
6)  koji produced with yellow rice wine lees
黄酒糟曲
补充资料:酒糟肚片
酒糟肚片
酒糟肚片

酒糟肚片

原料: 原 料:

猪肚1个,白糟4大匙(用米酒或稻香酒均可)调味料盐1大匙

制法: 1)先将猪肚正面洗净,反面加1大匙淀粉及1大匙油搽洗,用清水洗净,再用盐搽洗一次,最后用开水氽烫。

2)猪肚加水煮烂后泡入白糟内,放冰箱一、两天后取出切条后食用。

特点: 白糟就是用米发酵后所剩下的酒糟,用时再加上1大匙酒调稀。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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