1) yellow wine lees
黄酒糟
1.
Ingredients and flavor analysis of yellow wine lees and study of its feasibility of making condiments;
黄酒糟的成分分析和开发调味品可行性的研究
2.
Application of flavourzyme,acidic proteinase and glucoamylase of moldy bran in hydrolyzing yellow wine lees into very tasty soybean sauce is studied in this article.
本文研究了应用复合风味蛋白酶及麸曲酸性蛋白酶、麸曲糖化酶水解黄酒糟生产特鲜酱油的技术。
3.
[Conclusion] Yellow wine lees was suitable for producing seasonings,extracting plant protein and developing healthy food with low fat,high protein and high fiber contents.
[目的]研究黄酒糟的氨基酸组成和脂类成分。
2) yellow rice wine lees
黄酒糟
1.
Study on strains combination screening in yellow rice wine lees using solid state fermentation;
固态发酵黄酒糟菌种组合筛选的研究
2.
Lab test and trial production suggested that Angel high temperature resistant dry yeast was the best choice for replicate liquor production by yellow rice wine lees.
实验室和生产试验均表明,耐高温型“安琪”酿酒高活性干酵母最适宜黄酒糟复制白酒生产;以总发酵醪计,干酵母添加量以0。
3) Rice Wine Distiller's Grain
黄酒酒糟
4) waste distiller's grains
黄酒丢糟
1.
Study on culinary wine making techniques by replacing partial rice with waste distiller's grains;
用黄酒丢糟代替部分大米制料酒的研究
5) residual distiller's grains of yellow rice wine
黄酒残糟
6) koji produced with yellow rice wine lees
黄酒糟曲
补充资料：酒糟肚片
酒糟肚片
酒糟肚片
原料: 原 料：
猪肚1个，白糟4大匙（用米酒或稻香酒均可）调味料盐1大匙
制法: 1）先将猪肚正面洗净，反面加1大匙淀粉及1大匙油搽洗，用清水洗净，再用盐搽洗一次，最后用开水氽烫。
2）猪肚加水煮烂后泡入白糟内，放冰箱一、两天后取出切条后食用。
特点: 白糟就是用米发酵后所剩下的酒糟，用时再加上1大匙酒调稀。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。