1) fermented green juice
绿汁发酵液
1.
The studies were conducted to prove up the effect of fermented green juice(FGJ),cellulase(CEL),fermented green juice+cellulase(MIX),respectively at different moisture(high:70.
为探明添加绿汁发酵液(FGJ)、纤维素酶(CEL)、绿汁发酵液+纤维素酶(MIX)以及原料含水率对水葫芦青贮发酵品质的影响,用2种不同含水率(高:70。
2.
Two kinds of alfalfa and timothy with high and low moisture content were made silages to study the effects of alfalfa fermented with green juice(AFGJ),timothy fermented green juice(TFGJ),lactic acid bacteria(LAB),cellulose(CEL) and lactic acid bacteria(LAB)+cellulose(MIX) on fermentation quality of alfalfa and timothy silages.
试验旨在研究紫花苜蓿绿汁发酵液(AFGJ)、猫尾草绿汁发酵液(TFGJ)、乳酸菌制剂(LAB)、纤维素酶(CEL)及LAB+CEL(MIX)对紫花苜蓿和猫尾草青贮发酵品质的影响。
3.
Aiming to investigate the effects of fermented green juice on fermentation quality and chemical composition of napier grass silage,3 kinds of Napier grass with different moisture contents were made silages.
为了探明绿汁发酵液对象草青贮发酵品质和化学成分的影响,用3种预干程度不同的象草调制了青贮。
2) previously fermented juice
绿汁发酵液
1.
Study on the optimum fermentation modes for previously fermented juice of Astragalus sincus L. by orthogonal design;
正交设计优化紫云英绿汁发酵液发酵模式
2.
The effect of Formic acid (FA), Previously fermented juice (PFJ), Formic acid+glucose (FA+G) and PFJ+FA on alfalfa silage was studied.
试验研究了不同浓度的甲酸(FA)、绿汁发酵液(PFJ)、甲酸+葡萄糖(FA+G)及绿汁发酵液+甲酸(PFJ+FA)四种处理对紫花苜蓿青贮品质的影响。
3.
Effectives of Homofermentative lactic acid bacteria and heterofermentative lactic acid bacteria on silage fermentation and aerobic stability or effective of previously fermented juice on silage were described respectively.
生物添加剂在青贮饲料中的应用是当今国内外青贮研究的热点之一,本文阐述了同型乳酸菌和异型乳酸菌分别对青贮饲料的发酵品质和有氧稳定性的影响以及绿汁发酵液灾情贮中的应用。
3) Previous fermented juice
绿汁发酵液
1.
The effects of formic acid and previous fermented juice on fermentation and nutrient of baled alfalfa silage were studied.
为探讨添加甲酸和绿汁发酵液对拉伸膜裹包苜蓿青贮发酵品质和营养价值的影响,分别按每吨鲜苜蓿添加6 L甲酸或2 L绿汁发酵液,并以不使用添加剂而晾晒处理为对照,整株打圆捆,拉伸膜裹包6层青贮,贮藏300d后取样分析测定。
4) previous fermented juice (PFJ)
绿汁发酵液
1.
1 were investigated by using fresh grass to ferment straightly, fresh grass adding previous fermented juice (PFJ), half-hay and half-hay adding PFJ.
分析了新引1号东方山羊豆在鲜贮、鲜草+绿汁发酵液(PFJ)、半干发酵和半干+PFJ处理条件下的营养变化及青贮效果。
5) PFJ quality
绿汁发酵液品质
6) fermentation sauce
发酵酱汁
补充资料：豉汁煎酿绿环
【菜名】 豉汁煎酿绿环
【所属菜系】 微波炉菜
【特点】
【原料】
材料：鱼肉180克（约5丙），马蹄4粒，肥肉10克（约2钱半），虾米1汤匙，冬菇2只，蒜头2粒，豆豉1平汤匙，青豆角100克（约2两半。调味料：胡椒粉少许，粟粉1茶匙，水2茶匙、生抽1/4茶匙芡汁料：糖1茶匙，生抽1/2茶匙，水2汤匙，油1汤匙。
【制作过程】
（1）冬菇浸软切小粒。（2）虾米浸软切碎粒。（3）马蹄去皮，洗净切碎粒。（4）肥肉洗净，切小粒。（5）豆豉浸软，舂碎。（6）鱼肉、冬菇、虾米、马蹄，肥肉加调味料搅拌至起胶。（7）青豆洗净，放碟上，加1汤匙油和1/4茶匙盐，盖上保鲜纸，留一开口处疏气，高火煮30秒。（8）青豆角卷成环状，酿上鱼肉，成翠绿环（9）把翠绿环排在碟上，加油1汤匙，高火煮2分锺。（10）蒜头切茸，与豆豉和芡汁同拌匀，淋在翠绿环上，盖上保鲜纸，留一开口处疏气，高火煮1分锺，即可供食。
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