1) Pouring fermentation
淋浇发酵
1.
Pouring fermentation vinegar has obtained a very good economic efficiency.
食醋淋浇发酵法是在国际上应用广泛的先进食醋酿造方法，国外所采用的原料为低浓度酒精液，我国则在传统食醋酿造的基础上，以酶法大米糖化液酒精发酵醪作为醋酸发酵原料进行酿造，已取得很好的经济效益。
2) spraying-extraction fermentation
浇淋发酵
3) auto-circular fermentation technology
自回淋发酵工艺
4) liquid-leaching
淋浇
1.
04%(mass specific volume) cellulase into the liquid-leaching fermentor,the pellicle can be eliminated which can not only helps the growth of acetic-acid bacteria return to normal,shorten the fermentation period about four days.
影响液态食醋淋浇发酵生产的主要原因之一是木醋杆菌所产生的菌膜。
5) the pond with spraying-extraction
原池淋浇
1.
Discussion on soy sauce brewing technology by low-salt and solid-state fermentation in the pond with spraying-extraction;
低盐固态原池淋浇发酵酱油技术的探讨
6) leaching process
淋浇工艺
1.
Discuss on the leaching process in soy sauce production;
探讨酱油生产的淋浇工艺
补充资料：浇淋
1.让水或别的液体从上面洒下来。
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