1) Zhejiang rose vinegar
浙江玫瑰米醋
1.
Foundation and evaluation of the product line of Zhejiang rose vinegar;
机械化浙江玫瑰米醋生产线的建立和评价
2) Zhejiang Rose Rice Vinegar
浙江玫瑰醋
1.
Zhejiang Rose Rice Vinegar is a traditional specialty in south of the Yangtze River, which is created according with natural microorganism s fermental laws in the light of the four seasons climates.
浙江玫瑰醋是江南一带人民长期以来根据杭嘉湖地区四季气候温差变化所创造出的一种符合自然微生物发酵规律的制醋方法。
3) rose vinegar
玫瑰米醋
1.
Formation and control of the contaminated bacteria in the production of traditional rose vinegar;
传统玫瑰米醋生产过程中杂菌的形成与防治
2.
This paper put emphasis on introducing the rose vinegar about its characteristics of the traditional technology, the production period, the brewing technology, and the fermentation regular pattern.
该文着重介绍了浙江玫瑰米醋传统工艺的特点,生产周期、酿制技艺以及米醋发酵变化规律,在此基础上对传统工艺进行分析,并提出了一些更新设想和措施。
4) rose vinegar
玫瑰醋
1.
The actuality of processing technology and improvement of Zhejiang rose vinegar;
浙江玫瑰醋生产工艺现状及其改进
2.
Optimization on conditions for ethanol fermentation of Zhejiang rose vinegar;
浙江玫瑰醋酒化发酵工艺条件的优化
3.
This paper begins with traditional acetic fermentation of Zhejiang rose vinegar, and study the technics of acetic fermentation from the technics conditions of inoculation time、inoculate volume、concentration of ethanol and the temperature in the phase of the acetic fermentation.
从浙江玫瑰醋传统的醋酸发酵着手,着重从醋酸发酵阶段的接种时间、接种量、接种酒精度以及发酵温度控制等几个工艺条件,对其醋酸发酵工艺进行了研究,最终得出第四天接种、接种量为10%、接种酒精度为6。
5) Cream Cotton
玫瑰米黄
6) Nano-rose flavor
纳米玫瑰香精
补充资料：浙江菜
浙江菜
简称浙菜，由杭州、宁波、绍兴三种地方风味菜所组成,已有两千年的历史。南宋时在“南食”中占主要地位，明清时更大为发展。杭州菜以爆、炒、烩、炸为主，工艺精细，清鲜爽脆。宁波菜以“鲜咸合一”，蒸、烤、炖制海味见长，讲究嫩、软、滑。绍兴菜长于烹制河鲜、家禽，入口香酥绵糯，汤味浓重，富有乡村风味。浙菜名菜有西湖醋鱼、龙井虾仁、赛蟹羹、香酥焖肉、丝瓜卤蒸黄鱼、三丝拌蛏、两湖莼菜汤、油焖春笋等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。