1) mixing soy solid koji
制醅
1.
The rice cooked gruel through soaking than conversion rice sugar syrup with glucoamylase under condition of the temperature 55~60 ℃ and addition salt 18%(W/W)into it so that formation rice saline sugar syrup for mixing soy solid koji.
大米经过浸泡后煮成稀饭,用糖化酶在55~60℃温度条件下转化形成大米糖浆,加入18%的食盐成为盐水糖浆用于制醅;采用前固后稀回淋晒制发酵工艺,分次抽取酱汁。
2) fermented grains
糟醅
1.
Biolog automated microbes identification system (Biolog System) was used to check two Yeast strains M1 and M2, which were separated and purified from fermented grains of Chinese liquor.
本研究从白酒糟醅样品中分离纯化出2株酵母菌,经菌落特征观察和镜检后,利用Biolog微生物自动鉴定系统进行鉴定,确定其分别为指甲毕奇酵母菌(Pichia onychis)和布鲁塞尔德克酵母菌A(Dekkera bruxellenensis A),研究表Biolog微生物自动鉴定系统可用于白酒糟醅中酵母菌的鉴定,其鉴定速度快,操作简便。
2.
The normal production pits in Langjiu Distillery were used as research objective to carry out dynamic analysis of the microflora in different space of fermented grains in pits during the fermentation.
以郎酒厂第4次酒入窖糟醅正常生产窖池为研究对象,研究发酵过程窖池糟醅中不同空间位置的微生物区系的动态分析。
3.
The pit mud and the fermented grains are the habitat for microbes in the fermentation.
窖泥糟醅是发酵过程微生物栖息的生态环境,其中微生物种群随发酵过程的进行而不停地演替和代谢,具有明显的多态性。
3) fermented grains
酒醅
1.
Studys on FT-NIR in the Fermented Grains Analysis;
傅里叶变换近红外光谱仪在酒醅分析中的应用
2.
PCR-denaturing gradient gel electrophoresis (DGGE) and 16S rRNA cloning library were put into pratice in order to know the rules of evolution of the bacterial community in fermented grains during the fermentation of strong aroma style and roasted sesame aroma style liquor in Jiangsu Province.
对白酒窖池发酵的全程跟踪取样,借助于PCR-变性梯度凝胶电泳(DGGE)和16SrRNA基因文库两种方法,对比研究了江苏地区浓香型和芝麻香型白酒酒醅在发酵过程中的微生物菌群结构。
3.
69 strains of Bacillus were isolated from the fermented grains in the pits for Luzhou-flavor liquor, then they were divided into 5 groups according to their morphological and physiological characteristics.
从浓香型白酒窖池酒醅中分离到69株芽孢杆菌,通过形态特征和生理特性检测等传统鉴定方法,将其归为5个类群。
4) brewing mass
醋醅
1.
Study on the microbial change rules in the brewing mass of Zhejiang Rosy Vinegar during "Fahua" phase;
浙江玫瑰醋发花阶段醋醅微生物消长规律研究
5) Fermented Soybean Paste
掖醅
6) reflux fermented grains
回醅
补充资料：糟鸡
原料：
越鸡1只（约重2500克）、精盐125克、绍兴香糟250克、绍兴糟烧酒250毫升、味精5克
“糟鸡”使用的原料越鸡，即浙江萧山大种鸡。相传2000多年前原养在越王宫内，专供帝王后妃观赏玩乐用，后传入民间饲养，故又称越鸡。越鸡生长快，体重大，成年阉鸡可重达4、5千克，肉质含脂率低，是优良肉用品种。用此鸡糟制，肉质鲜嫩，糟香扑鼻，别具风格，是冬令佳品。
做法：
1、选用当年新阉肥嫩雄鸡，宰净，放入沸水中汆五分钟，取出洗净血蒙，放入锅中加水至浸没，在旺火中烧沸，移至小火上焖20分钟左右，端离火中将其冷却。然后将鸡取出沥干水，放在砧板上，先斩下头、颈，用刀从尾部沿背脊骨对剖开，剔出背脊骨，拆下鸡翅，再取下鸡腿，并在腿内侧厚肉处划一刀。将鸡身斜刀切成两片，用精盐75克和味精拌匀，擦遍鸡的身、翅、腿各个部分。
2、将香糟、精盐50克，加冷开水250毫升拌匀，放入糟烧酒，搅匀待用。
3、取罐一只，将搅匀的酒糟放1/3于罐底。用一快消毒过的纱布盖住罐底酒糟，将鸡身、翅、腿放入罐内，另取纱布袋一只，装入酒糟，覆盖在鸡的上面，密封罐口存放一天即可食用。
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