1) thin sweet sauce
稀甜酱
1.
Production method's choice and improvment of Yangzhou pickles and thin sweet sauce;
扬州酱菜稀甜酱生产方法的选择与改进
2.
The article introduces difference o f two making process about thin sweet sauce,choses the new process of polyenzymatic thin sweet sauce that adapt modern productive d emand and raises methods of im-provement to achieve traditional pr oductive flavour.
介绍了稀甜酱2种生产工艺的差异,为适应现代生产要求,采用酶法稀甜酱新工艺,并提出了改进措施,以达到老法工艺生产的风味,保持扬州酱菜特色。
3) fermented flour paste
甜面酱
1.
Making a functional fermented flour paste enriched in minerals by meaical stone;
功能性甜面酱——麦饭石甜面酱的制作技术
2.
In the production process of fermented flour paste by enzymatic method,using standard flour, moisture of steamed flour ranging from 32%~36%, materials temperature between 35 ℃ to 38 ℃ in koji making, adding glucoamylase of 0.
本实验对酶促法生产甜面酱的工艺条件作了研究。
4) marmalade
[英]['mɑ:məleɪd] [美]['mɑrmə'led]
甜果酱
5) cucumber preserved in sweet paste
甜酱黄瓜
6) melon jam
甜瓜酱
补充资料：甜酱黄瓜
将腌黄瓜入缸加水退咸，冬季漂水三次， 夏季漂水２次，换水时注意轻捞轻放，捞起后沥去水分， 先用次酱卤酱２－３天， 然后按１００公斤的腌黄瓜 用甜面酱７５公斤的比例， 进行酱渍。 酱渍时间冬季 ２０天，夏季１０天，即成味香甜、 酱味浓、嫩脆可口 的甜酱黄瓜。
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