1) Yongxin fermentated radish
永新酱萝卜
1.
The nonvolatile taste compounds of Yongxin fermentated radish and pure starter-making and fermentation was studied which was to know the formation mechanism of taste and to solve problems of safety.
为了充分了解永新酱萝卜的呈味机理及解决传统工艺存在的质量安全等问题,本文对永新“枧田”牌酱萝卜的滋味成分及纯种制曲发酵工艺作了以下研究,主要研究内容与结果如下:1。
2) rice Qu of Yongxin fermentated turnip
永新酱萝卜米曲
1.
In this paper,we studied on the main microorganism of rice Qu of Yongxin fermentated turnip and the main nutritive ingredients of Yongxin fermentated turnip firstly.
rDNA-ITS序列分析鉴定永新酱萝卜米曲中主要真菌。
3) soy preserved carrot
酱胡萝卜
5) RADISH WITH SOY SAUCE
酱汁萝卜
6) soy-soaked turnip cube
酱油萝卜块
补充资料：永新
1.唐玄宗时期宫廷歌伎名。本名许和子，吉州(今江西省吉安市)永新县乐家女。被选入教坊"宜春院"为"内人"，遂以其籍贯名。善歌，能变化新声。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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