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bean sauce     
相关语句
  豆酱
     Study on quickly brewing technology of bean sauce
     豆酱快速酿造工艺研究
短句来源
     Sauce is indispensable in our life and bean sauce is one of the mos t popular sauces.
     酱是人们饮食生活中不可缺少的组成部分,而豆酱是最常用的一种酱。
短句来源
     The douchi, bean sauce, liquid of soy sauce and beancurd cheese is juxtaposed for our country's four great kinds oftraditional soybean fermentation food, producing the history long.
     豆豉、豆酱、酱油和腐乳并列为我国四大传统大豆发酵食品,生产历史悠久。
短句来源
  豆瓣酱
     Technology of special sauce containing fish's flavor was proceeded, the results indicate that the best formula was salt 2% , red capsicum pickle 10% , bean sauce 10% , vinegar 14% , sugar 21% , shallot 11% , ginger 3% ,garlic 11% , salad oil 18% , potassium sorbate 0.5g/kg, tea polyphenol 0.1 g/kg.
     对鱼香味专用调味酱的加工工艺进行了研究。 结果表明产品的最佳配方为:盐2%、泡红辣椒10%、豆瓣酱10%、醋14%、糖21%、葱11%、姜3%、蒜11%、色拉油18%、山梨酸钾0.5g/kg、茶多酚0.1g/kg;
短句来源
     1 bacteria and 1 yeast was separated from rotten bean sauce.
     从腐败的豆瓣酱中分离获得了1株细菌和1株酵母菌;
短句来源
     Study on Antisepsis Effect of Momordica Charantia Extracts to Bean Sauce
     苦瓜浸提物对豆瓣酱防腐作用的研究
短句来源
     New technology of fermentation to make Handan bean sauce was designed.
     设计了生产邯郸豆瓣酱的工艺改进。
短句来源
     In the process of aging no significant changes were discovered considering the content of total amino acid and free amino acid in the water—extracted substance of broad bean sauce.
     豆瓣酱后熟过程中其水提取物中氨基酸总量、游离氨基酸的量没有特别明显的变化。
短句来源
  蚕豆酱
     The deep production of broad bean sauce
     蚕豆酱的深加工
短句来源
     The Study on Producing Leaven to Ferment Bean Sauce Using Cooking and no Cooking Bean
     生熟料制曲发酵蚕豆酱的研制
短句来源
  酱油
     Application of a new type of glutaminase in bean sauce brewing
     一种新型谷氨酰胺酶在酱油酿造中的应用
短句来源
     15 thousand tons of soy bean sauce are produced and 120 cubic meters per day of wastewater discharged by the Chongqing Soy Sauce plant. The process of anaerobic hydrolysis acidification-activated sludge-coal slag adsorption and filtration is adopted to treat the wastewater with COD contents of 800 1600 mg/1 in the influent.
     重庆酱油厂年产酱油1.5万吨、日排废水约120m~3,采用厌氧水解酸化-活性污泥法-煤渣过滤吸附工艺处理,当进水COD浓度为800~1600mg/L时,平均去除率可达85%以上.
短句来源
     DESIGN OF THE WASTEWATER TREATMENT OF SOY BEAN SAUCE PRODUCTION
     酱油废水处理工程设计
短句来源
     Technology research of mung bean sauce
     绿豆酿造酱油的工艺研究
短句来源
     Aspergillus oryzae, an important microorganism in brewing manufacturing, plays a significant role in the production and flavor of food manufacturing industries, such as soy sauce, Chinese bean sauce, rice wine and so on.
     米曲霉(Aspergillus oryzae)是酿造业中的重要微生物,对酱油、豆瓣、米酒等的产率和风味起着重要作用。
短句来源
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    Aspergillus oryzae,Aspergillus niger and Lentinus edodes were used for liquidfermentation of soy bean sauce to study the constituent of enzyme production,characteristicsand dynamics of protease.The results show that the enzyme produced by these three strainscould complenent themselves each other to promote the production of amino acids andimprove the flavor of soy bean sauce.The study of enzyme dynamics shows that in liquidcondition,the best favourable pH for acidic protease is 2. 6;neutral protease...

    Aspergillus oryzae,Aspergillus niger and Lentinus edodes were used for liquidfermentation of soy bean sauce to study the constituent of enzyme production,characteristicsand dynamics of protease.The results show that the enzyme produced by these three strainscould complenent themselves each other to promote the production of amino acids andimprove the flavor of soy bean sauce.The study of enzyme dynamics shows that in liquidcondition,the best favourable pH for acidic protease is 2. 6;neutral protease 6.9;alkalineprotease 9.8.In the range of 35~40 ℃,the activity of the enzymes increases along with theincrease of temperature.

    采用米曲霉、黑曲霉、香菇菌等多菌种液态发酵酱油研究了液态条件下三种菌的酶系组成、产酶条件及特点以及蛋白酶动力学。研究结果表明三种菌在酶系组成上有取长补短的效果,可以明显促进氨基酸的生成,改善酱油风味。酶动力学结果表明,在液态中酸性蛋白酶最适pH为2;6;中性蛋白酶pH6.9;碱性蛋白酶pH9.8.酶作用温度在35~45℃范围内,酶活随温度的升高而升高。

    15 thousand tons of soy bean sauce are produced and 120 cubic meters per day of wastewater discharged by the Chongqing Soy Sauce plant. The process of anaerobic hydrolysis acidification-activated sludge-coal slag adsorption and filtration is adopted to treat the wastewater with COD contents of 800 1600 mg/1 in the influent. The obtained mean removal ratios are up to 85%, 83%, 94% and 90% for COD, colourity, NH3 -N and SS respectively with operating fee 0. 5~0. 6 RMB per cubic meter of treated wastewater....

    15 thousand tons of soy bean sauce are produced and 120 cubic meters per day of wastewater discharged by the Chongqing Soy Sauce plant. The process of anaerobic hydrolysis acidification-activated sludge-coal slag adsorption and filtration is adopted to treat the wastewater with COD contents of 800 1600 mg/1 in the influent. The obtained mean removal ratios are up to 85%, 83%, 94% and 90% for COD, colourity, NH3 -N and SS respectively with operating fee 0. 5~0. 6 RMB per cubic meter of treated wastewater.

    重庆酱油厂年产酱油1.5万吨、日排废水约120m~3,采用厌氧水解酸化-活性污泥法-煤渣过滤吸附工艺处理,当进水COD浓度为800~1600mg/L时,平均去除率可达85%以上.色度、NH_3-N、SS的平均去除率分别为83%、94%和90%.处理运行费为0.5~0.6元/m~3.

    In this paper,making an experiment to the condition of the soy-bean sauce,and obtain the best technology parameter and ensure the quality of the production.

    对豆酱生产条件进行了试验,得出最佳的工艺参数,保证了产品的质量。

     
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