1) mature period of paste fermentation
酱醅发酵成熟周期
2) fermented mash
发酵糟醅
1.
Research on the determination method for the residual alcohol in the fermented mash for Chinese highly-flavored liquor;
白酒发酵糟醅中残余酒精含量检测方法的探讨
3) layers of fermented grains
发酵醅层
1.
The chromatograph skeleton components were analyzed respectively in the distillation of Luzhou-flavour liquor in view of different layers of fermented grains, different liquor yield and different distillates and a set of technical parameters was summarized.
在浓香型白酒提取蒸馏的过程中 ,针对发酵醅层、产酒量、馏分的不同 ,分别进行色谱骨架成分分析 ,探讨并总结了一套工艺参数 ,结果表明,这套摘酒方案对指导生产具有一定的应用价值。
4) fermenting-ripening
发酵成熟
1.
Modern process and equipment for fermenting-ripening of Jinhua ham;
金华火腿发酵成熟现代工艺及装备研究
6) fermentation period
发酵周期
1.
The fermentation period of shaking flask shortens from 136 h to 112 h,and the rate of antibiotic production increases over 30%.
摇瓶发酵周期由136 h缩短到112h,产素率(单位时间、单位体积产抗生素的量)提高30%以上,简化了生产工艺,降低了生产成本。
2.
The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor.
结果表明,适当的温度和压力相结合,既能缩短啤酒发酵周期,控制啤酒风味物质的组成,又不影响啤酒风味。
3.
Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality.
发酵周期过长可引起窖泥发干 ,糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象 ,影响酒的产质。
补充资料：酱饼
酱饼
[原料/调料]
糯米面1/2杯﹐大酱1杯﹐牛肉1/2杯﹐白葱1棵﹐蒜2块﹐青椒2个﹐胡椒面少量，整芝麻1大勺﹐食用油少量
[制作流程]
(1) 把糯米泡在水里捞出后磨成面。
(2) 切好牛肉。
(3) 捣好葱﹑蒜﹐切青椒去子并切碎。
(4) 混合准备好的佐料和糯米面﹐牛肉﹐大酱。撒匀整芝麻做成直径10cm﹐厚1-2cm的圆饼在蒸笼里蒸出来后晒干。
(5) 吃的时候﹐在烤架上抹上香油后烤着吃。
- 大酱最好是酿酱油之前的新大酱且是加盐之前的。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。