1) reuse of the filtrate of distiller's grains
糟液回用
2) Reuse the distillers'solution to blend materials
糟水回用
3) reuse the distillers` solution to blend materials
糟水回用拌料
4) refermentative dregs
回糟
1.
Refermentative dregs was fermented by a new technology which contained “washing dregs with hot water to decrease sour, reducing Qu ,increasing saccharifying enzyme and using AADY” to investigate its effects on decreasing sour of refermentative dregs, the main change on physical and chemical indexs of fermenting dregs, the output and sensory quality of liquor.
采用“热水喷淋洗糟降酸,结合减曲、加糖化酶、用发酵”新技术对回糟进行发酵,研究它对回糟降酸与发酵酒醅的主要理化指标变化、产酒量及其感观质量的影响。
5) pentrough
液糟
6) recycling of fresh water
清液回用
补充资料：糟烧冬笋
用料：冬笋1.5斤，香糟汤5两，葱、姜、鸡油、淀粉、油、盐、料酒、香油，味精适量。
制法：冬笋切成1.2寸长的块，勺放油烧热，将笋稍炸即捞出控净余油。原勺放鸡油将姜葱炸出味，而后加入炸好的笋块、糟汤、料酒、盐、味精。用慢火烧六分钟，取出葱姜扔掉，用淀粉勾芡加明油即成。特点：色微黄，味清香。
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