1) sweet bean sauce
甜豆酱
2) broad bean butter with sweetpork
甜肉豆瓣酱
3) soybean paste
豆酱
1.
The different germ grows to the influence of the soybean paste quality;
不同菌种对豆酱品质的影响
2.
Study on white particles in fermented soybean paste;
豆酱中白色物质的分析研究
3.
Functional compounds of soybean paste and current quality problems;
豆酱生理功能性物质研究进展及其现存质量问题
4) bean sauce
豆酱
1.
Physiology function about the drab pigment of sauce and bean sauce;
酱油、豆酱中褐色色素的生理功能
6) fermented flour paste
甜面酱
1.
Making a functional fermented flour paste enriched in minerals by meaical stone;
功能性甜面酱——麦饭石甜面酱的制作技术
2.
In the production process of fermented flour paste by enzymatic method,using standard flour, moisture of steamed flour ranging from 32%~36%, materials temperature between 35 ℃ to 38 ℃ in koji making, adding glucoamylase of 0.
本实验对酶促法生产甜面酱的工艺条件作了研究。
补充资料：豆酱
又称“豆瓣酱”。豆类的酿造制品。采用大豆、蚕豆(去壳)、豌豆、面粉、食盐为原料，经清洗、浸渍、蒸煮、冷却后，用纯粹米曲霉接种，制曲时间为1-2天，再用蒸汽保温发酵15-20天即成。
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