1) acetate egg drink
醋蛋饮料
2) vinegar peptide drink
醋肽饮料
3) vinegar drink
醋酸饮料
1.
Studies on preparation of seabuckthorn vinegar by liquid-state fermentation and development of vinegar drink;
液态法沙棘醋生产及其醋酸饮料的研制
2.
Research on and development of functional vinegar drinks;
功能性醋酸饮料的研究与开发
3.
To exploit persimmon resources,the fermentation technology of persimmon vinegar drink was studied.
对柿子醋酸饮料的发酵工艺进行了研究。
4) fruit vinegar beverage
果醋饮料
1.
The fruit vinegar beverage produced is clear and delightful.
以苹果为原料,探讨了摇瓶发酵法制备果醋的生产工艺, 并以发酵所得的苹果醋为原料,添加甜味剂、柠檬酸、乳酸钙等辅料调配酸甜可口、营养丰富的果醋饮料。
2.
The optimum formula of Yacon fruit vinegar beverage was: enzymatic hydrolysis Yacon syrup 10 %,Yacon fruit vinegar 8.
以雪莲果汁为原料,液态发酵酿造兼具雪莲果和食醋营养的雪莲果果醋饮料,采用正交试验优化酿造工艺及产品配方。
3.
The fruit vinegar beverage produced was clear and delightful, had a good taste of adequate sweet and acidity.
目的:以杨梅为原料,探讨杨梅果醋及果醋饮料生产工艺条件。
5) vinegar beverage
醋饮料
1.
Study on production technology ofpitaya vinegar and the related vinegar beverages;
火龙果果醋及其醋饮料的工艺研究
6) Acetic acid drink
醋酸饮料
1.
Through alcohhholic and acetic fermentaion, which is then mixed with honey and sugar to prouduce an acetic acid drink with great nutritive functions.
以苦菜、苹果汁为原料,发酵成醋,然后进行配制成苦菜果醋醋酸饮料的工艺过程。
2.
Through alcoholic and acetic acid fermentation, aloe vinegar is produced, which is then mixed with aloe juice, honey, and sugar to produce an acetic acid drink with great nutritive functions.
介绍以芦荟为主要原料,水解成芦荟汁,芦荟汁经酒精发酵和醋酸发酵制成芦荟醋后,再与芦荟原汁、蜂蜜、白砂糖等调配,制成功能性的芦荟发酵醋酸饮料的工艺。
补充资料：醋溜琥珀蛋
Image:11788976981510502.jpg
醋溜琥珀蛋
主料：鹌鹑蛋
辅料：茄子、青红椒、洋葱、香菜、葱、姜、蒜
调料：盐、白糖、味精、酱油、醋、番茄酱、干淀粉
烹制方法：
1、将茄子、洋葱分别切块，鹌鹑蛋、茄子分别放入干淀粉中裹匀，将茄子过油炸成金黄后捞出，再将鹌鹑蛋放入炸成金黄捞出备用；
2、取一碗，加入酱油、醋、盐、白糖、味精、淀粉、清水、葱姜蒜末调匀，锅中留少许油，下番茄酱炒熟，倒入鹌鹑蛋、茄子、洋葱、青红椒，倒入调好的汁大火翻炒出锅，撒上香菜即可。
特点：脆嫩爽滑，酸甜咸香。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。