1) soy sauce residue and vinegar residue
酱油渣和醋渣
2) soy sauce mash cake
酱醋渣
3) soy sauce residue
酱油渣
1.
Extraction and quality analysis of oil in soy sauce residue;
酱油渣中油脂的提取及其质量指标分析
2.
Study on extration technology of isoflavone from soy sauce residue and its antioxidant activity
酱油渣中异黄酮提取工艺优化及其抗氧化性的研究
3.
Preparation and characterization of insoluble dietary fiber from soy sauce residue
酱油渣不溶性膳食纤维的制备及其功能特性研究
4) soy sauce residues
酱油渣
1.
Optimization of extraction of anti-oxidation compound from soy sauce residues with microwave assisted enzyme technology
酱油渣中抗氧化性物质的提取技术
2.
Soluble dietary fiber was extracted from soy sauce residues by enzyme and microwave-assisted,and its antioxidant activity was studied.
从研究从酱油渣中微波结合酶法提取可溶性膳食纤维的工艺,并分析其抗氧化作用。
3.
The antioxidant from soy sauce residues was extracted by enzyme assisted microwave technology, and the antioxidative activities of soy sauce residues, including hydroxyl radical, superoxide anion radical, auto- oxidation of rice olive, were studies.
以酱油渣为主要原料,通过微波与酶法结合提取抗氧化物质,用邻苯三酚自氧化法、Fenton反应法、小鼠肝脏自氧化法、对油脂过氧化等研究酱油渣提取物的抗氧化活性。
5) sauce residue
酱渣
1.
High quality protein feedstuff was produced through biochemical treatm ent and fermentation,using the by-products of brewing factories such as vinegar residues,sauce residues,which were added with animal blood,bran and nontoxic cotton-seed cake,In the enlarged experiments,the fermentation temperature,mo isture,pH value,total nitrogen,amino acid nitrogen,etc.
利用酱渣、醋渣等下脚料添加畜血、麸皮、脱毒棉籽饼,经生化处理及发酵生产优质蛋白饲料。
2.
According to characteristic of waste of agricultural products in Urumqi , the spent mushroom compost and sauce residue were selected for main compound substrate material.
本研究根据乌鲁木齐市农产品加工业废弃物的特点,利用蘑菇渣和酱渣作为无土栽培复合基质的主要材料。
6) bottom sludge and water
油渣和水
补充资料：豆腐渣酱油
豆腐渣酱油
原料配方 豆腐渣25千克 麸皮25千克 盐15千克 花椒大料、酱油曲少许
制作方法
1.将豆腐渣和麸皮拌匀，入笼蒸3小时，下笼后待温度降到37℃左右，拌上0.3%的酱油曲。
2.拌匀后摊在木板或簸箕上，厚约2厘米。放在30℃的室内发酵。2天后即长白毛。这时将其翻动搓碎，再发酵1天即可装缸。
3.装缸时加入冷至70℃的开水35千克，搅匀，缸面撒约15千克的盐，约1厘米厚，保温发酵3天。第一天保持缸内温度为60℃；第二天为70℃；翻缸一次，将上层翻入底层(也可以倒缸)，再撒入另一半盐于缸面上约1厘米厚。第三天为80℃。如温度有差别可适当增减保温措施。
4.3天后，加入煎好的花椒、大料溶液，搅一搅澄清，约0.5小时后可将酱油汁漏出，可得一级酱油50千克，或二级酱油100千克。
5.酱曲制法：500克黄豆瓣，加水1.5千克，煮熟后加0.5千克粉碎的小麦，搅拌均匀，冷凉，做成圆球，用南瓜叶包好，放在30℃左右的阴凉处，铺盖高梁叶。经5～7天后表面车黑灰色，长出灰色的毛，拿出在阳光下晒干即可。
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