1) lobster sauce
细菌型豆豉
1.
Research on the substance of fibrinolytisis activity in lobster sauce;
细菌型豆豉中溶栓活性成分的初步研究
2.
It was found take on actions anti-cruor of distilling composition from lobster sauce by these experiment.
通过利用纤维蛋白平板法、动物体外凝血时间测定以及血凝块的溶解实验发现,细菌型豆豉提取物具有一定的体外抗凝血作用。
2) bacteria douchi
细菌型豆豉
1.
Identification of starter culture for bacteria douchi
细菌型豆豉发酵菌株的鉴定
2.
To make certain of the identity of starter culture for bacteria douchi,the strain was identified first by morphological,physiological and biochemical methods.
为了明确细菌型豆豉发酵菌株的身份,首先采用形态及生理生化方法进行鉴定,接着提取该菌株的基因组DNA,并根据芽孢杆菌属16S rDNA序列两端的保守性片段设计引物,然后用PCR方法扩增出16S rDNA部分序列,纯化、测序,最后经BLAST搜索进行序列比对和构建系统进化树。
3) Bacteria-fermented lobster sauce
细菌豆豉
4) Aspergillus-type douchi
曲霉型豆豉
1.
Optimization of the preparation of Aspergillus-type douchi qu using central composite design;
中心组合设计法优化曲霉型豆豉纯种发酵制曲工艺(上)
5) 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
6) 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
补充资料：豆豉蚵
豆豉蚵
原料/调料
蚵仔 适量 豆豉 少许 葱、蒜 各适量 糖、味精、酱油、酱油膏 各适量
制作流程
(1)用热开水先将蚵稍微烫熟后放置一旁备用。
(2)起油锅先爆香葱、蒜，再加入豆豉炒匀。
(3)最后放入蚵仔，加入糖、味精、少量酱油和酱油膏后略微炒过即可上桌。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。