1) high-salt liquid fermentation
高盐稀醪
2) high salt liquid soy mash
高盐稀态酱醪
1.
Distillation Extraction Method was used to isolate the flavor components of high salt liquid soy mash.
结果表明,不同时期分别添加3种耐盐酵母的高盐稀态酱醪所产生的风味成分均要多于未添加酵母的酱醪,尤其在第15天添加T酵母产生的风味物质要明显高于其他。
3) High-salt-level watery state fermentation
高盐稀醪发酵
4) thin fermented material
稀醪
1.
Analysis and study of ropiness of fermatation in the thin fermented material of sauce;
酱油稀醪发酵生白的分析与研究
2.
Lactobacillus survive and grow in the thin fermented material;
乳酸菌在稀醪中成活与生长
5) diluted mash
稀释醪液
1.
Low-alcohol yellow rice wine production by full fermentation of diluted mash was studied.
研究采用稀释醪液大罐全发酵法生产低度黄酒。
6) high-salt-suspension
高盐稀态
1.
Anti-oxidation activity of soy sauce brewed by high-salt-suspension fermentation
高盐稀态法酿制酱油的抗氧化研究
补充资料：醪醩
1.亦作"醪糟"。 2.酒酿，江米酒。
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