1) new craft Maotai-flavor liquor
新工艺酱香白酒
1.
The utilization of2003Maotai-flavor blending liquid could advance quick development of new craft Maotai-flavor liquors.
应用2003酱香调味液,可开发新工艺酱香白酒,推进酱香白酒的发展,其淡雅的酱香更贴近消费市场,有广阔的市场前景。
2) new type Maotai-flavor liquor
新型酱香型白酒
3) Maotai-flavor liquor
酱香白酒
1.
Maotai-flavor liquor industry aims for healthy and sustainable development.
酱香白酒产业逐步向规模化、健康、持续的发展,对其工业下脚料酒糟的综合利用将有待新的研究和应用突破。
4) new craft liquor
新工艺白酒
1.
The development course of new craft liquor was summed up.
对新工艺白酒的研究、发展历程进行了总结。
2.
The essential raw materials for new craft liquor production must meet relative national standards and undergo necessary technical treatment.
对生产新工艺白酒的基本原料必须严格要求及进行必要的处理,原酒必须符合国家标准GB2757的卫生指标和理化指标;食用酒精要求符合GB10343标准的一级以上;加浆用水必须进行软化和纯净处理;食品添加剂必须符合食品级GB2760国家卫生标准。
3.
However,the development trend of unification of all new craft liquor would seriously obstruct its further development.
新工艺白酒具有许多优点,因此获得了大的发展,但其“百酒一味”的同质化现象阻碍了其发展。
5) new technological liquor
新工艺白酒
1.
The off flavours in new technological liquor are mainly foul smell of alcohol,off flavour caused by the solid fermentation liquor and bitter and astringent after drinking etc.
新工艺白酒的异味主要有酒精异臭味， 固态白酒带入的异臭味， 浮香和后味苦涩等。
2.
The production of new technological liquor,with first-class blending liquid, edible alcohol and high quality fermented grains as its essentials,has based on the utilization of alcohol for a long time and its methods include: ①Application of advanced equipments and techniques to direct blending.
采用酒精生产新工艺白酒已历时很久。
3.
Liquor with uncooked materials is a kind of safe, hygeian and pure new technological liquor.
回顾了生料糖化与发酵的研究历程 ,阐述了淀粉构造 ,生淀粉糖化机理 ,生料酒曲组分 ,生料酿酒和生料酒曲在大、小曲酒、黄酒生产方面的应用方法 ;以及与己酸菌、酯化酶共酵来提高酒质的技术措施 ;提出生料酒是一种安全卫生纯净的新工艺白酒。
6) Maotai-flavor liquor
酱香型白酒
1.
Fuzzy multi-attribute decision method was applied to evaluate sensory quality of Maotai-flavor liquor on the basis of the sensory evaluation standards of Maotai-flavor liquor to determine the optimum technical conditions for liquor production.
以酱香型白酒的感官评分标准为基础,应用模糊决策理论对酱香型白酒的感官品评进行研究,以此确定酱香型白酒的最佳工艺条件。
2.
Monascus plays important roles in the formation of flavoring substances in the production of Maotai-flavor liquor.
结果表明,不同分离源环境中的红曲霉其形态、生理和生化特征存在明显差异,红曲霉在酱香型白酒生产过程对酒中香味物质的形成起着重要作用。
3.
The three-step IR macro-fingerprint method was used to identify Maotai-flavor liquors and to obtain their characteristic fingerprints.
研究了三级红外宏观指纹图谱法鉴别酱香型白酒,获得其指纹特征。
补充资料：香汁酱香鸭
香汁酱香鸭
原料：
原料：光鸭1只，鸡蛋1个，干红葱5克，生姜0克，青、红椒各1只，蒜子5克。调料：花生油50克，盐5克，味精3克，花雕酒5克，胡椒粉少许，生抽王5克，麻油1克，干生粉适量，白芝麻少许，八角1个，桂皮5克。
制法:
（1）光鸭去净内脏，从背部开刀，去掉大骨，用刀背折碎小骨，生姜去皮切片，青、红椒切粒，蒜子切粒，干红葱去外皮。
（2）处理好的光鸭加入姜片，八角，桂皮，干葱，调入盐，味精，胡椒粉，花雕酒腌好，静放3小时后，去掉所胡腌料。
（3）鸡蛋打散，抹在光鸭上，再拍上干生粉，将青、红椒粒，蒜粒装入碗内，加入生抽王，麻油，熟芝麻，调成佐料，另烧锅下油，待油温100度时，下入光鸭，炸至外酥里嫩，捞起砍成件，跟佐料即可食用。
特点:
鸭不能太大，同时要瘦点，以子鸭为佳，在炸时火候要掌握到位，不能太急。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。