1) cabbage lobster sauce
白菜豆豉
1.
The technical research about Improving the cabbage lobster sauce quality and elongating the eating eate;
白菜豆豉的品质改良及延长食用期的工艺探讨
2.
The cabbage's health care function and the method of making a ne w product— the cabbage lobster sauce which was developed with many experiments wa s chiefly expounded.
阐述了白菜的保健功能及新产品白菜豆豉的制作方法,内容包括开发该产品的意义特点,所用材料、用具要求,操作要点和产品质量指标等。
2) lobster sauce protein
豆豉蛋白
3) Sautéed Lettuce with Diced Fish in Black Bean Sauce
豆豉鲮鱼油麦菜
4) 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
5) 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
6) Lobster sauce
豆豉
1.
Analysis of fatty acids in lobster sauce by GC/MS;
豆豉中脂肪酸成分的GC/MS分析
2.
Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;
永川豆豉中大豆异黄酮的提取工艺研究及成分分析
3.
Fermentation technology of the flavor lobster sauce
风味豆豉酿造技术的研究
补充资料：豆豉法
豆豉法
豆豉法 古代下胎毒法之一。取淡豆豉煎为浓汁，频频喂服，适宜于胎禀怯弱，体质不强而有胎毒内蕴的婴儿。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条