1) Hehan stinky fermented black beans
河南臭豆豉
1.
The separation and identification of microorganism in Hehan stinky fermented black beans;
河南臭豆豉发酵微生物的分离鉴定
2) Tainan deep fried stinky tofu
台南臭豆腐
3) Douchi
豆豉
1.
The present situation of Douchi,natto and tempeh;
豆豉、纳豆及天培的研究进展
2.
On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;
豆豉纤溶酶液体发酵生产条件的研究
3.
Study on douchi production with multi-strain koji-making;
豆豉多菌种制曲工艺的研究
4) fermented soybean
豆豉
1.
The production of fermented soybeans with aspergillums;
米曲霉发酵法制作豆豉新工艺
2.
Research on the technical process of soft-tinned pork cooked in fermented soybeans;
豆豉猪肉酱软罐头工艺的研究
3.
Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;
豆豉中微球菌的分离及其产蛋白酶特性研究
5) Lobster sauce
豆豉
1.
Analysis of fatty acids in lobster sauce by GC/MS;
豆豉中脂肪酸成分的GC/MS分析
2.
Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;
永川豆豉中大豆异黄酮的提取工艺研究及成分分析
3.
Fermentation technology of the flavor lobster sauce
风味豆豉酿造技术的研究
6) Dou-chi
豆豉
1.
Study on the solid state fermentation of Dou-chi with response surface analysis;
高溶栓活性豆豉固态发酵工艺的响应面优化
2.
The change of microorganisms in the later fermentation of Dou-chi;
豆豉后发酵过程中微生物菌相的变化
3.
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
补充资料：豆豉鲳鱼
豆豉鲳鱼
豆豉鲳鱼
原料：鲳鱼1条（约600克），豆豉50克，葱20克，姜15克，猪油50克，红椒15克，绍酒30克，酱油15克，精盐2克，味精5克制法：1、鲳鱼洗净去鳃，内脏用清水冲洗掉血污，再用刀在鱼身两面各划4刀，以便入味。2、将葱、姜、红椒切成米粒状洗净，放入碗内，加入豆豉、猪油、酱油、味精拌匀。3、将洗净的鲳鱼用绍酒、精盐腌渍20分钟待用。4、将腌渍入味的鲳鱼放入盘中，把全部料均匀地放在鱼身上，上笼蒸约12分钟，即可上桌。
特点：色泽淡红，鱼肉鲜嫩，清爽适口，
说明：补充资料仅用于学习参考，请勿用于其它任何用途。