1) Yongfeng hot pepper sauce
永丰辣酱
1.
Optimum technology for Yongfeng hot pepper sauce with artificial inoculation fermentation and its mathematical model
永丰辣酱人工接种发酵工艺优化及其数学模型研究
2.
Study on optimization on processing of Yongfeng hot pepper sauce using artificial inoculation with double bacterial strains
永丰辣酱人工接种双菌种制曲工艺的优化研究
3.
Production processing of Yongfeng hot pepper sauce by multi-strain fermentation
混合菌种发酵生产永丰辣酱的工艺研究
2) hot pepper sauce
辣酱
1.
Dandelion (Taraxacum mongolicum) could be served as a food and a drug, and it can be applied in a hot pepper sauce, which extended its application in nutritional and functional value.
该文介绍了蒲公英的药食两用价值,将其加入人们喜欢的辣酱中可使其营养价值和保健价值得到更广泛的应用。
4) horsebean chili paste
蚕豆辣酱
1.
Study on the fermentation techniques of Anqing horsebean chili paste;
安庆蚕豆辣酱的工艺探讨
5) capsicum paste with fragrance
香辣酱
1.
Determination of sorbic acid and benzoic acid in capsicum paste with fragrance by gas chromatography;
气相色谱法测定香辣酱中防腐剂的含量
2.
The technique production of the capsicum paste with fragrance was studied.
研究了香辣酱的生产工艺，确定了本实验范围内的最佳原料配比及实验室加工香辣酱的工艺参数。
6) chili sauce
辣椒酱
1.
Study on the making of chili sauce with beef and lentinus edodes;
牛肉香菇辣椒酱加工工艺的研究
2.
Production technology of Korean chili sauce;
韩国风味辣椒酱的生产技术
补充资料：永丰社
永丰社建于1933年，由中央陆军军官学校捐建，抗战期间被毁，片瓦无存，1993年，管理部门按原貌重建，红柱白墙，顶为卷棚式，原来的黑色筒瓦屋面已改用蓝色琉璃瓦，以与中山陵取得一致色调。
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