1.
It was the optimal maturity state when the color of soy sauce paste is red yellow or red brown.
当酱醅颜色为红黄色或棕红色时,也正是酱醅的最佳成熟状态。
2.
The steady normality of soy sauce paste should be regulated and maintained in order to avoid losing nutrition.
应及时调控与保持酱醅稳定的状态,防止过熟而造成酱中营养物质的损耗。
3.
Technical test general buletin of rice saline sugar syrup mixing solid koji with process of sun fermentation soy sauce
大米盐水糖浆制醅晒制发酵酱油工艺试验初报
4.
Increased production and improved quality of soy sauce by the method of first solid grains and then liquild mash
先醅后醪发酵法提高酱油产量和质量的分析
5.
Microbial Polymorphism in the Pit Mud and Fermented Grains during Fermentation
窖泥糟醅发酵过程微生物多态性特征
6.
Metabolic Analysis of the Microbial Community in the Fermented Grains of Luzhou-flavour Liquor
浓香型白酒酒醅微生物群落代谢分析
7.
Investigation on the Separation of Microbes in Luzhou-flavor Fermented Grains and Luzhou-flavor Distiller's Grains
浓香型白酒糟醅微生物分离方法初探
8.
tomato, soy, cranberry, etc sauce
番茄酱、 酱油、 越橘沙司
9.
liver, duck, mackerel pate
肝、 鸭、 鲭鱼酱.
10.
We have French, Italian, Thousand Island, and ranch.
我们有法式酱、大利酱、岛酱和田园沙拉酱。
11.
Separation of Propionic Acid-producing Bacteria from Site Fermented Grains and Daqu
特香型酒糟醅及大曲中丙酸产生菌的筛选
12.
Study on the Change in Physiochemical Indexes of Fermented Grains During the Fermentation Process of Baiyunbian Liquor
白云边酒发酵过程酒醅各理化指标变化研究
13.
Primary Discussion on Innovation of Acidity Control and Fermented Grains Maintenance in Fen-flavor Liquor Production
谈清香型大曲酒生产如何创新控酸保醅
14.
Capability Study of the Strains Separated from Different Fermented Grains and Daqu Starters
不同酒醅和酒曲中分离菌种性能的研究
15.
Isolation of thermotolerant protease producing Bacillus from Fen Daqu and fermented grains
汾酒曲醅中产高温蛋白酶芽孢杆菌的分离
16.
Our main products are soy, catsup, pickles, balsam, sesame catsup, etc.
主要产品有：酱油、酱、菜、油、酱等系列产品。
17.
Jam tomorrow and jam yesterday--But never jam today.
明日有果酱，昨日有果酱--但是今日没有果酱。
18.
Thousand Island dressing salad (dressing made of mayonnaise with ketchup and chopped pickles,etc )
千岛色拉酱（用蛋黄酱、 番茄酱、碎泡菜等配制的）.