1) Shaoxing yellow rice wine mash
绍兴酒醪
1.
, Shaoxing, Zhejiang 312030, China) Abstrac: The fermenting properties of Shaoxing yellow rice wine mash were introduced in this paper.
介绍了绍兴酒醪的发酵特性,绍兴酒醪的发酵特性是所有酿造中独特和罕见的,是我国所特有的,是糖化和以多品种、高密度酵母发酵产酒精同多品种、高密度乳酸杆菌发酵产乳酸协同作用的混合发酵并行的过程。
2) Shaoxing rice wine
绍兴黄酒
1.
Impact of different lysis methods for the extraction of total DNA on wheat Qu from Shaoxing rice wine;
不同破壁方法提取绍兴黄酒麦曲中的微生物总DNA
2.
Study on a-amylase from wheat Qu of Shaoxing rice wine;
绍兴黄酒麦曲中α-淀粉酶的初步研究
3) Shaoxing yellow rice wine
绍兴酒
1.
The content of isovaleraldehyde, furfurall and benzaldehyde in eight kinds of Shaoxing yellow rice wine of different age was determined by GC/MC coupled with dynamic headspace sample injection.
建立了用动态顶空进样与气质联用法测定绍兴酒中异戊醛、糠醛、苯甲醛含量的方法,并对8种绍兴酒进行了检测。
2.
A simple and rapid method (gas chromatography-mass spectrometry coupled with purge and trap method) had been developed for the determination of 19 kinds of volatile alcohol & ester compounds in Shaoxing yellow rice wine of different age.
建立了吹扫捕集与气相色谱-质联用测定绍兴酒中19种挥发性醇、酯类化合物含量的方法,并对8种绍兴酒进行了检测。
4) Shaoxing yellow rice wine
绍兴黄酒
1.
The health-care function of Shaoxing yellow rice wine;
绍兴黄酒的保健养生功能
2.
The determining factors of sterilization temperature in Shaoxing yellow rice wine;
决定绍兴黄酒灭菌温度的因素
3.
Control of Serous Acid in the Production of Shaoxing Yellow Rice Wine;
绍兴黄酒生产中米浆酸的控制
5) Shaoxing rice wine
绍兴酒
1.
Effect of Maillard reaction and its products on Shaoxing rice wine;
美拉德反应及其产物对绍兴酒的影响
2.
The current situation of Shaoxing rice wine was showed in this paper.
该文主要就绍兴酒的现状进行了说明,提出黄酒业的当务之急是要确立全新的经营意识、管理意识和市场意识,以全方位的创新来推动整个行业的发展。
6) Shaoxing wine
绍兴酒
1.
Rice wine, Shaoxing wine and red cordial are the main representatives which could manifest local characteristics.
台湾现有酿酒厂14家 ,主要酒类产品有啤酒、酿造酒、蒸馏酒、果酒等 ,最具地方特色的是米酒、绍兴酒和红露酒。
补充资料：绍兴酒烧肉
Image:11765188224862968.jpg
绍兴酒烧肉
原料：
五花肉600克、八角2个、香菜1棵
辅料：
绍兴酒1瓶、酱油3大匙、冰糖1大匙
做法：
1. 将五花肉切四方块，先汆烫过，接着抹上酱油，再用热油炸上色，捞出立刻用冷水冲凉。
2. 肉块排放在锅内，加入八角及所有调味料烧开，改小火烧至肉块熟烂，约1小时。
3. 待汤汁收至稍干时撒上香菜末，即可关火夹出食用。
tips：
这是东坡肉的作法。苏东坡任职杭州时，百姓为了感念他治理两湖水患有功，送了大量的肉与酒，他吩咐家人先将两者同煮再与地方百姓分享而传之后世，所以“绍兴酒烧肉”其实就是“东坡肉”。
用酒代替水烧肉，不但去除腥味，而且能使肉质酥软；炸过再烧的目的是彻底去除油腻。
五花肉的肉质瘦而不柴、肥而不腻，以肉层不脱落的部位为佳。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。