1) soybean-flavor liquor
豉香型
2) soy-flavor liquor
豉香型白酒
1.
Yubingshao,as a typical repre-sentative of soy-flavor liquor,is produced as follows :big caky starter used as saccharifying ferment ;rice used as raw materials;use level of starter as high as20%;after distillation of zhaijiu(vegetarian liquor),fat then added for mature,and the special.
豉香型白酒乃我国十大香型之一,独具南国特色,区域消费特征很明显,为主要出口白酒酒种之一。
3) rice wine
豉香型米酒
1.
This paper studied the physical and chemical change of soaked pork fat in Yu Bing Shao rice wine processing.
研究了豉香型米酒陈酿过程中浸泡猪肉脂肪的物理化学性质变化。
4) soybean-flavor liquor
豉香型白酒
1.
The Formation Mechanism of Higher Fatty Acid Ethyl Ester in Soybean-flavor Liquor and Effect Formation Factors of Higher Fatty Ethyl Acid Ester;
豉香型白酒中的高级脂肪酸乙酯的形成机理和影响其生成的因素
2.
The formation of the specific style of soybean-flavor liquor is dependant on the specific saccharifying ferment ,unique fermen-tation techniques,and special distilling and steaming and meat soaking techniques.
豉香型白酒独特风格由其独特的糖化发酵剂、发酵工艺、蒸馏方式和浸肉工艺而形成。
5) Douchi-tasty food
豉香菜品
补充资料：蒲州豉
【通用名称】
蒲州豉
【其他名称】
蒲州豉 (《本草拾遗》)
【性味】
①《本草拾遗》："味咸，无毒。" ②《纲目》："咸，寒，无毒。"
【功用主治】
《本草拾遗》："主解烦热，热毒，寒热，虚劳，调中，发汗，通关节，杀腥气，伤寒鼻塞。"
说明：补充资料仅用于学习参考，请勿用于其它任何用途。