2) high salt liquid soy mash
高盐稀态酱醪
1.
Distillation Extraction Method was used to isolate the flavor components of high salt liquid soy mash.
结果表明,不同时期分别添加3种耐盐酵母的高盐稀态酱醪所产生的风味成分均要多于未添加酵母的酱醪,尤其在第15天添加T酵母产生的风味物质要明显高于其他。
3) High salt liquid soy
高盐液态酱油
4) high-salt-suspension
高盐稀态
1.
Anti-oxidation activity of soy sauce brewed by high-salt-suspension fermentation
高盐稀态法酿制酱油的抗氧化研究
5) low salt solid sauce
低盐固态酱油
1.
Effects of iodated salt and fermentation temperature on the quality of low salt solid sauce;
碘盐及发酵温度对低盐固态酱油质量的影响
2.
Research on the influence of low salt solid sauce's sterilization temperature to sauce flavour and quality;
低盐固态酱油灭菌温度对酱油风味及质量影响的研究
6) high saline diluting
高盐稀态法
1.
The delicious sauce can be attained with wheat,bean and water as the main ingredients and other subordinate ingredients with the method of high saline diluting.
以小麦、豆粕和水为主要原料,配以其它辅料,以高盐稀态法发酵酱油生产出味道鲜美的酱油,同时通过危害分析确保酱油的安全。
补充资料：单醪
1.犹言樽酒。单，通"箪"。
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