1) makassar fish
红糟鱼
2) grainsed fish
糟鱼
3) distilled grains
红糟
1.
The application experience of active dry yeast in distilled grains and waste spent grains were summed up as follows: ①when earth temperature was below 10 ℃,the optimum use level of active dry yeast in distilled grains was 140 g/per steamer and liquor yield was 93.
对活性干酵母在红糟、丢糟中的应用研究表明:①地温在10℃以下,活性干酵母在红糟中的最佳用量为140 g/甑,产酒量为95。
4) drunk fish
酒糟鱼
1.
Effect of seasoning and sterilization conditions on quality of drunk fish;
调配和杀菌条件对酒糟鱼品质的影响
2.
Effect of wine lees pickling technologies, sterilization conditions and microbe on quality of drunk fish was studied in this paper with grass carp.
以草鱼为原料制作酒糟鱼,研究糟制工艺、杀菌条件和微生物对酒糟鱼品质的影响。
5) vinasse crucian
糟鲫鱼
1.
Single regression model that can predict the salt added of curing in production of vinasse crucian was set up by statistically analyzing the test datas.
通过对试验数据的统计分析,获得糟鲫鱼腌制过程中加盐量预测模型,然后根据成品腌鱼含盐量和干物质含量的要求,用所得的预测模型推算出在腌制后盐含量为6。
6) fried pickled fish
煎糟鱼
补充资料：红糟鱼烩白菜
红糟鱼烩白菜
原料/调料
红糟酱 2大匙 鱼肉 1/2斤 大白菜 3叶 蒜头 2瓣(切片)
调味料ａ：糖 1/2大匙 香油 1/2大匙 盐 少许
调味料ｂ：香油 1/2大匙 白胡椒粉 1小匙 米酒 少许
制作流程
(1)将鱼片及大白菜洗净沥干后切好，鱼切成宽2公分、长8公分，先用1/2大匙的红糟酱及调味ｂ料腌泡15分钟。
(2)将腌泡的鱼片沾上太白粉后，用热油炸至熟后捞起，将油沥干备用。
(3)将锅加热，放入少许油，爆香蒜片，将大白菜炒软，再放入炸过的鱼片及剩余的红糟酱、调味料ａ，拌炒均匀后即可盛入盘中食用。鱼肉可用大鳗鱼来做。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。