1) streaming with vinegar
醋蒸
1.
Methods: Taking the methods streaming with wine and streaming with vinegar as bases to think of some new methods,use HPLC to compare such methods,take shiandrn A as the determinant,make certain that the three factors of the time of steaming,the amount of the assistants and the time of menrun.
方法:以醋蒸为基础探索新工艺,采用HPLC法,以五味子醇甲为指标,对各因素进行考察选出较好的炮制工艺,并通过L9(33)正交实验优选最佳工艺参数。
2) distilled vinegar
蒸馏醋
3) Vinegar Fructus Schisandra Chinensis
醋蒸五味子
4) distilled pyroligneous acid
蒸馏木醋液
5) vinegar
[英]['vɪnɪɡə(r)] [美]['vɪnɪgɚ]
醋
1.
Application of cluster classification with capillary zone electrophoresis in the classification of the vinegar;
毛细管电泳-聚类分析方法在醋分类中的应用
2.
Analysis of Bacterial Communities in Aerobic Solid-Fermentation Culture of Zhenjiang Hengshun Vinegar;
镇江香醋醋酸发酵过程中细菌群落组成分析
补充资料：酱醋蒸茄子
材料： 茄子400克。
调料： 酱油两大匙，辣油一中匙，米醋两大匙，花椒粉少量，芝麻油一中匙，精盐少许。
做法： ①摘去茄子蒂，将茄子切为八等份；用盐水浸泡，除去涩味。
②挤去水分，置于一较深容器内，加盖高火8分钟。
③整齐地排于盛菜盘中，浇上调好的调料。用保鲜纸覆盖，放入冰箱内冷却，作为冷菜食用。
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