1) sweet flour paste
甜面酱
1.
Analysis of volatile flavor compounds in traditional sweet flour paste with head space solid-phase microextraction and gas chromatography-mass spectrometry
顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分
2.
Analysis on microorganism in the course of the sweet flour paste brewing in natural condition and artificial climate
自然与人工气候条件下酿造甜面酱过程中的菌相分析
3.
Study about the measures of preventing sweet flour paste from expanding;
防止甜面酱胀袋的措施探讨
2) fermented flour paste
甜面酱
1.
Making a functional fermented flour paste enriched in minerals by meaical stone;
功能性甜面酱——麦饭石甜面酱的制作技术
2.
In the production process of fermented flour paste by enzymatic method,using standard flour, moisture of steamed flour ranging from 32%~36%, materials temperature between 35 ℃ to 38 ℃ in koji making, adding glucoamylase of 0.
本实验对酶促法生产甜面酱的工艺条件作了研究。
4) Huaimao sweet flour paste
槐茂甜面酱
1.
The investigators isolated one yeast from China Huaimao sweet flour paste.
从中国保定槐茂甜面酱中分离到一株酵母。
5) thin sweet sauce
稀甜酱
1.
Production method's choice and improvment of Yangzhou pickles and thin sweet sauce;
扬州酱菜稀甜酱生产方法的选择与改进
2.
The article introduces difference o f two making process about thin sweet sauce,choses the new process of polyenzymatic thin sweet sauce that adapt modern productive d emand and raises methods of im-provement to achieve traditional pr oductive flavour.
介绍了稀甜酱2种生产工艺的差异,为适应现代生产要求,采用酶法稀甜酱新工艺,并提出了改进措施,以达到老法工艺生产的风味,保持扬州酱菜特色。
6) marmalade
[英]['mɑ:məleɪd] [美]['mɑrmə'led]
甜果酱
补充资料：番茄甜面酱汁鱼
Image:11822438862654416.jpg
番茄甜面酱汁鱼
番茄甜面酱汁鱼
材料：鲤鱼、西红柿、甜面酱、葱、姜蒜、黄酒、盐、糖。
制作：
1、鲤鱼去鳞和内脏洗净，在两面鱼身各斜切五刀（根据鱼的大小）。用盐、黄酒腌20分钟。
2、葱、姜、蒜切末，西红柿洗净去皮，切成丁。
3、炒锅内放油，把腌好的鱼滑下，两面煎至金黄，捞出控油。
4、炒锅内留底油，爆香葱姜蒜末，放甜面酱炒出香味，放入西红柿丁煸炒，加少许糖炒出汁，把炸好的鱼再放进去，小火炖一会儿，使其入味，然后改大火收汁即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。