1) Xifeng-composite-flavor
凤香复合型
1.
Technical Approaches to Improve the Quality of Xifeng-composite-flavor Liquor;
提高凤香复合型白酒质量的技术措施
2.
Technical Characteristics of Xifeng-composite-flavor Liquor and Xifeng Liquor & Their Style Characteristics;
凤香复合型白酒与凤型酒工艺特点及其风格特征
2) liquor of Feng-flavor & Composite Flavor
凤兼复合香型
3) Feng Wine
凤香型酒
1.
The main fragrance of Feng Wine,Qing Wine and Nong Wine is analysed bychromatographic columns of DNP +TWEEN 80 and BDS+shimalite.
运用ＤＮＰ＋ＴＷＥＥＮ８０柱和ＢＤＳ１０％＋Ｓｈｉｍａｌｉｔｅ柱对凤香型酒、清香型酒、浓香型酒的代表酒样中的主要香味成分进行了分析和比较，结果表明，风香型酒和清、浓香型酒在乙酸乙酯。
4) Feng-flavor liquor
凤香型白酒
5) Feng & composite type-combined-flavor Taibai Liquor
凤兼复合型太白酒
6) Multiple-flavor liquor
复合香型白酒
1.
Fen-flavor, Maotai-flavor, Luzhou-flavor and Rice-flavor are the four basic flavors and the liquor with its flavor compounded by at least two of the basic four flavors is known as Multiple-flavor liquor such as Xifeng Liquor, Baiyunbian Liquor, Jingzhi Baigan Liquor,Si′te Liquor and Shuangxiongzhui Liquor etc.
复合香型白酒是指以清、浓、酱、米4种香型为基本香型 ,由其中两种或两种以上的基本香型复合派生而出的白酒 ,如西凤酒、白云边酒、景芝白干酒、四特酒、双雄醉酒等 ,其生产工艺多种多样 ,精湛绝妙 ;其香气具有多类型、风味具有多层次之特
补充资料：香炸凤尾笋
[原料调料] 小竹笋5根，鸡蛋1只(打成液)，葱姜汁10克，淀粉50克，盐适量，味精、椒盐各少许，油600克。
[操作程序]
1．小竹笋去壳、除根，直剖成6条，入冷水浸泡1小时，使之弯曲成凤尾形；取出后放葱姜汁、盐和味精拌匀，拖上蛋液，拍上淀粉。
2．油锅烧至六成热，放入竹笋炸至金黄色捞出；锅留少许油，放入竹笋和椒盐，翻拌后即可装盘。
[特色点评] 色泽金黄，清香酥嫩。
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