1) steamed
清蒸
1.
Studies on the changes of 5-hydroxymethyl furfuraldehyde content in Radix Rehmanniae steamed for different time;
地黄清蒸不同时间5-羟甲基糠醛含量变化研究
2) grains steaming
清蒸清米查
1.
The experimental results showed that the best production time for red starter base liquor was January to May and the best production technique adopted was pure grains steaming.
生产实验结果表明,红曲基酒的最佳生产时间为每年的1～5月,最佳生产工艺为清蒸清米查工艺,通过人工强化添加红曲生产的基酒清香纯正,乙酸乙酯香气突出,酒体丰满协调,为优质基酒。
3) steaming and mixing
清蒸混入
4) single distillation and mixed steaming
清蒸混烧
1.
In the single distillation and mixed steaming technology for producing Luzhou-flavour liquor, the high yield flavour-increasing ester-producing bran koji was used.
在清蒸混烧工艺生产浓香型白酒中使用高产增香产酯神曲，提高出酒率１３。
5) technology of steaming alone
清蒸工艺
1.
The test was made with the technology of steaming alone the fermented grains prolonged in Summer.
介绍了利用清蒸工艺对度夏压排酒醅进行试验探讨。
补充资料：清蒸
分子式：
分子量：
CAS号：
性质：见整理[制皂]。
分子量：
CAS号：
性质：见整理[制皂]。
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