1) Wash Vinegar
液态淋浇食醋
1.
The study on bacterial cellulose membrane preventing and controlling in the progress of Wash Vinegar fermentation production;
液态淋浇食醋发酵生产中细菌纤维素膜的防治研究
2) liquid spraying vinegar generator
液态喷淋醋塔
3) vinegar liquid fermentation
食醋液态发酵
1.
Study on the optimization of vinegar liquid fermentation;
食醋液态发酵条件优化的研究
4) vinegar by liquid fermentation
液态发酵醋
1.
Methods on improving the quality of vinegar by liquid fermentation;
提高液态发酵醋质量的方法
5) liquid-leaching
淋浇
1.
04%(mass specific volume) cellulase into the liquid-leaching fermentor,the pellicle can be eliminated which can not only helps the growth of acetic-acid bacteria return to normal,shorten the fermentation period about four days.
影响液态食醋淋浇发酵生产的主要原因之一是木醋杆菌所产生的菌膜。
6) Liquid food
液态食品
1.
Temperature field study on continuous ohmic heating of liquid food;
液态食品连续通电加热的温度场研究
2.
Ohmic heating temperature field of liquid food materials with fruit granule;
含水果颗粒液态食品物料通电加热温度场研究
3.
In this study, pasteurization equipment using far-infrared radiation was developed for liquid food.
本项研究是利用远红外加热设备对液态食品进行杀菌。
补充资料：醋浇鲈鱼
Image:11793107503833454.jpg
醋浇鲈鱼
主料：鲈鱼
辅料：冬瓜、海带、红椒、香菜、葱姜丝
调料：盐、胡椒粉、白醋、料酒、高汤精
烹制方法：
1、将鲈鱼洗净切成段，冬瓜切块，坐锅点火倒少许油，放入鱼两面煎黄，再加入海带、冬瓜，烹入料酒、高汤精，加适量清水转入电沙锅中，加入胡椒粉煲20-25分钟；
2、碗中放入白醋、胡椒粉调匀，将煲好的鱼取出装碗，撒入红椒丝、葱姜丝、香菜即可。
特点：生津健智，微酸适口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。