1) vegetable cultivation with koji
酱曲醅菜
2) grains sauce
酱醅
1.
Influence of water content in grains sauce on soy sauce quality
酱醅含水量对酱油品质的影响
3) color of soy paste
酱醅色
1.
The color of soy paste produced by high-pressure method was the symbol of proper maturity degree with high-pressure steamed material and proper denaturalization of protein.
高压法酱醅色系列标志着蒸料的成熟程度适当,原料中蛋白质适度变性。
4) pickle
[英]['pɪkl] [美]['pɪkḷ]
酱菜
1.
Study on discoloration reason and color-protecting for pickles;
酱菜褪色原因及护色措施的研究
2.
Application of Nisin and natamycin to low salty pickle;
乳酸链球菌素与纳他霉素在低盐酱菜中应用的研究
3.
The processing technology of oil-immersed edible fungus pickle was studied,and the optimum condition of keeping edible fungus crisp was confirmed.
通过实验研究了油渍食用菌酱菜的加工工艺,确定了食用菌保脆工艺的最佳条件。
5) pickles
[英]['pikl] [美]['pɪkḷ]
酱菜
1.
Study on the processing technique of papaya pickles;
番木瓜酱菜加工技术研究
2.
The establishment of whole quality system in pickles product;
酱菜生产中全程质量监测管理系统的建立
3.
Production technology of applying traditional technology to brew several kinds of salted pickles;
传统工艺酿制几种卤性酱菜的生产技术
6) Koji
['kəudʒi]
酱曲
1.
The proteases formation and proteolysis during the incubation of naturally fermented soybean Koji;
自然发酵黄豆酱酱曲培养过程中蛋白酶的形成及蛋白质的分解
补充资料：酱黑菜
选入七成熟的香瓜，洗净后，一切两半，去除瓜瓤，成瓢状，放入缸中用盐腌16个小时，每50千克香瓜用盐2.5千克，倒缸两次。第一次盐腌后，取出瓜瓢晾晒8-10小时，并注意勤翻动。然后再将瓜瓢倒入缸内进行第二次盐腌。每50千克瓜瓢加盐12.5千克，一层瓜瓢一层盐，每天早、晚各倒缸1次。腌制20-25天后，即为半成品。
取出瓜瓢切成每边长3厘米的小方块，放入清水中浸泡1-2天，第二天早晨换水1次。然后捞出控干水分（晾干表面水分），每50千克瓜块中均匀拌入甜杏仁和姜丝各3千克，装入布袋中（每袋2.5千克），扎紧袋口，入缸酱制。每50千克瓜块中第一次有陈面酱（酱制过一次蔬菜的酱）25千克，第二天早、午、晚各打耙1次，酱制7天，然后取出布袋放入新面酱中浸泡。每50千克用酱25千克，第二天早、午、晚各打耙1次，约10天即成为成品。腌制好的酱黑菜清香柔脆，味道鲜美。
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