1) low salt solid state technics
低盐固态工艺
1.
The product is a kind of new season good food which was brewed through low salt solid state technics using most materials of bean cake、bran、kelp and kelp root,et al.
产品是以豆饼、麸皮、海带和海带根等为主要原料,采用低盐固态工艺酿造而成的一种新型调味佳品,产品除了具有传统酿造酱油的营养成分和风味外,还富含碘质成分,对于内陆和缺碘地区的居民尤为适用。
2) low salt solid state fermentation
低盐固态发酵工艺
3) low-salt solid-state
低盐固态
1.
Innovation of soy sauce processing technology with low-salt solid-state fermentation;
论低盐固态酿制酱油生产工艺的改革
2.
Factors control during low-salt solid-state soy sauce production;
低盐固态酱油生产过程中各因素的控制
3.
This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.
该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。
4) solid-state and low-salt
固态低盐
1.
The factors affecting the solid-state and low-salt fermentation of soy sauce paste were investigated in the present study.
对酱油曲固态低盐发酵的影响因素进行了分析,通过单因素试验,确定了参数的变化范围,运用Box-behnken设计原理对酱醅含水量、酱醅含盐量、发酵温度、发酵时间四因素进行设计、试验,并以氨基酸态氮得率作为响应值,通过方差分析和响应面分析,明确了各因素的一次项、二次项及交互项的影响,优化后的酱醅低盐发酵最佳工艺条件为:酱醅含水量60%、酱醅含盐量11%、发酵温度45℃、发酵时间18d,该条件下氨基酸态氮得率为0。
5) solid-state process
固态工艺
6) low-salt solid-state fermentation
低盐固态法
1.
Study on the technological points of low-salt solid-state fermentation of soy sauce;
低盐固态法制酱油工艺的要点探讨
补充资料：固态低分子量尼龙
CAS：68139-79-7
分子式：(C2H8N2·W99·W99)x
中文名称：C18-不饱和脂肪酸二聚物与乙烯二胺和豆油酸的聚合物
聚酰胺树脂(低分子量,固态,TG-011型)
固态低分子量尼龙
英文名称：
分子式：(C2H8N2·W99·W99)x
中文名称：C18-不饱和脂肪酸二聚物与乙烯二胺和豆油酸的聚合物
聚酰胺树脂(低分子量,固态,TG-011型)
固态低分子量尼龙
英文名称：
Fatty acid, C18-unsatd, dimers, polymers with ethylenediamine and soya fatty acid
Polyamide resin, low molecular weight (TG-011, solid)
fatty acids, c18-unsatd., dimers, polymers with ethylenediamine and soya fatty
fatty acids, c18-unsatd., dimers, polymers withethylenediamine and soya fatty acids
Fatty acid,C18-unsatd,dimers,polymers with ethylenediamine and soya fatty acid
Polyamide resin,low molecular weight(TG-011,solid)
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