1) ginger liquor
姜酒
1.
In order to investigate the effects of 6-gingerol on the flavor of ginger liquor, the content of 6-gingerol was detected by high performance liquid chromatography (HPLC) and the factors including ginger content, alcohol content, su- gar-acid ratio and glycerine content were designed by the L9(34) orthogonal experiments.
为探索6-姜酚对姜酒风味的影响,采用高效液相色谱法测定6-姜酚,按L9(34)设计正交试验研究原料用量、酒精度、糖酸比、甘油含量等因素以及6-姜酚含量对姜酒风味的影响。
6) ginger and crab apple wine
姜汁海棠酒
补充资料:姜酒鸡
〖主料〗:土鸡半只
〖辅料〗:老姜150克
〖调料/腌料〗:a:黑麻油2大匙。 b:盐1/2小匙,米酒1瓶
【制作过程】
(1) 土鸡洗净,切大块;老姜洗净,用刀背拍扁。
(2) 锅中倒入a料烧热,放入老姜以小火煸炒至焦黄,加入鸡块收缩,再加入b料以小火炖煮20-30分钟,即可盛出。
〖备注〗:此菜是传统的客家补品,滋补性强,煸炒老姜时,需用小火慢慢炒至两面焦黄,驱寒效果更加明显。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。