1) new type Maotai-flavor liquor
新型酱香型白酒
2) Maotai-flavor liquor
酱香型白酒
1.
Fuzzy multi-attribute decision method was applied to evaluate sensory quality of Maotai-flavor liquor on the basis of the sensory evaluation standards of Maotai-flavor liquor to determine the optimum technical conditions for liquor production.
以酱香型白酒的感官评分标准为基础,应用模糊决策理论对酱香型白酒的感官品评进行研究,以此确定酱香型白酒的最佳工艺条件。
2.
Monascus plays important roles in the formation of flavoring substances in the production of Maotai-flavor liquor.
结果表明,不同分离源环境中的红曲霉其形态、生理和生化特征存在明显差异,红曲霉在酱香型白酒生产过程对酒中香味物质的形成起着重要作用。
3.
The three-step IR macro-fingerprint method was used to identify Maotai-flavor liquors and to obtain their characteristic fingerprints.
研究了三级红外宏观指纹图谱法鉴别酱香型白酒,获得其指纹特征。
3) Maotai-flavor low-alcohol liquor
酱香型低度白酒
5) Maotai-flavor distiller's yeast
酱香型酒曲
6) new craft Maotai-flavor liquor
新工艺酱香白酒
1.
The utilization of2003Maotai-flavor blending liquid could advance quick development of new craft Maotai-flavor liquors.
应用2003酱香调味液,可开发新工艺酱香白酒,推进酱香白酒的发展,其淡雅的酱香更贴近消费市场,有广阔的市场前景。
补充资料：京酱牛肉炒酱
京酱牛肉炒酱
酱油 1大匙
酱油膏 1大匙
糖 1/2大匙
香油 1/2大匙
胡椒粉 1小匙
太白粉 少许
制作：
将所有材料一起混合搅拌均匀即成，可多做一些放入冷藏库备用。
生肉腌酱或肉类炒、烩酱均可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。