腐乳
- fermented bean curd
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[fermented bean curd] 豆腐发酵酱制的佐餐小菜
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实验结果,腐乳质量理想,并可降低产品成本。
The result shows : the quality of fermented bean curd is ideal and it reduces the production costs .
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进行了不同腌渍时间、不同菌种、不同培菌时间对腐乳品质的影响研究。
The study on the effect of different factors including salting time , strain and cultivating time on the quality of fermented bean curd was conducted .
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低盐腐乳生产过程中抗氧化和ACE抑制活性的变化
The anti-oxidative and ACE inhibitory activity in low salt sufu making
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标准加入法-抗坏血酸基体改进剂GFAAS测定腐乳中痕量铅
Determination of trace Pb in sufu by GFAAS using standard addition method and ascorbic acid as matrix modifier
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结果多因素Logistic回归分析表明,与海岛居民脂肪肝发病率有关的膳食因素有体重指数、饮酒、大量食用蛋类、海鱼、腐乳、大蒜、葱、香蕉等。
Results The results of multifactor logistic regressive analyses indicated that there was a significant relationship between the incidence of fatty liver with body massive index , drinking , high eggs diet , sea fish , preserved beancurd , garlic , shallot , banana , et al .
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为此,我们对路南腐乳的产生菌高大毛霉(mucormucedo)进行了分离筛选及鉴定,并进行了人工纯培养。
For this reason , we have done the isolation , screening and identification for the pure culture strains-Mucor mucedo of Lunan Chinese cheese .
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分析了原材料对细菌型腐乳品质的影响,对筛选的QU1。
This paper analyzed the influence of raw materials on bacterial vegetable cheese and identified the physiological and biochemical characteristics of QU1 .
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青方腐乳汤料的配制技术
Preparation technique for the dressing mixture of grey sufu FU Chun
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腐乳后发酵阶段微生物肽酶系统的测定
Determination of Peptidase System of Microorganisms in Ripening of Chinese Sufu
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腐乳发酵过程中大豆异黄酮变化的研究
Study on the Changes of Soybean Isoflavone During the Sufu Making
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腐乳培菌期的生化变化
The Biochemical Changes in the Culture Phase of Beancurd Cheese
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微生物蛋白酶在腐乳生产中的应用研究进展
Review of Researches on Application of Microbe-Proteases to Sufu Production
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对商品房预售合同的认识腐乳的研究进展
Research on the Contract of Selling Commodity Houses in Advance
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全子叶腐乳发酵工艺的研究
The Studies on Fermentation Method of Whole - seed Sufu
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从生产腐乳废渣中提取水不溶性膳食纤维研究
A Research of Extracting Water-Insoluble Dietary Fibre from Fermented Beancurd Waste Residues
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兼有咸菜和腐乳的风味。
It is a sort of flavor of pickles and preserved beancurd .
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大豆发酵食品&腐乳中芽孢杆菌的分离与鉴定
Isolation and Identification of Spore-forming Bacilli From Sufu - a Fermented Soybean Food
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酵母抽提物在腐乳酿造中应用技术
Application Technology of Yeast Extractive in the Sufu Brewing
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绍兴腐乳发酵过程主要成分变化探讨
Discussion about the main composition variety of Shaoxing sufu
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腐乳发酵过程中酶活力和化学组分变化研究
Study on Change of Enzyme Activity and Chemical Composition of Sufu during Fermentation
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说中国腐乳腐乳的研究进展
Study on the Chinese preserved beancurd Advance on Sufu
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腐乳生产按生产工段可分为前期培菌和后期发酵。
Sufu fermentation consists of pehtze preparation and ripening according to production stage .
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克东腐乳的微生物学研究
Study on the Microorganisms from Kedong Fermented Bean Curd
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腐乳基本滋味及其呈味物质的研究
Study on the Basic Tastes and Taste Compounds in Water-soluble Extract of Sufu
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高强度脉冲磁场对腐乳的杀菌效果研究
Non-thermal sterilization of Sufu by intense pulsed magnetic field
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研究结果表明:腌渍时间会影响腐乳的体态;
The results showed that : the outer formula was affected by salting time .
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不同包装材料对腐乳质量的影响
Effect of Different Package Materials on Sufu Quality
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应用现代生物技术酿造腐乳的技术探讨
Application of Modern Biotechnology in Brewing Sufu Technology
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新型软包装腐乳相关质量指标检测与分析
Detecting and analyzing to the related quality indicatrix of new type package of sufu
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可以自由选择,按他们的腐乳自己的品味。
Can be freely selected according to their own taste of fermented bean curd .