soybean paste的例句大全

Results: After screening and confirmatory tests, detect type A botulinum toxin in soybean paste.

结果：经过初筛及验证试验，在大酱中检出了A型肉毒毒素。

Now, in stores, soybean paste, hot pepper sauce and soy sauce can be seen everywhere.

现在，在商店里，大酱、辣椒酱和酱油随处可见。

The content of secondary amine in Korean soybean paste and sauce are 71mg/ kg and 31mg/ kg respectively.

朝鲜族家庭自制的大酱和酱油中二级胺含量分别为71mg/kg和31mg/L。

Guarantee access to natural bacteria completely and fully, in the process of dressing for hyphae and spores guarantee the existence of the Northecost farmers key to the quality of soybean paste.

要保证自然接菌完全、充分，在作酱过程中菌落和孢子的存在是保证东北农家大酱质量的关键。

Sweet. Development of soybean paste with peanuts and chili

豆香辣酱的研制

New Technology Study on Fermentation of Thin Soybean Paste

黄稀酱生产新工艺的研究

The results showed that the extraction rate of soybean protein was related with the hydroscopic rate Q in the hydration process of whole soybean and the pH of the water which was used to produce soybean paste.

研究结果表明大豆蛋白质分离抽提率与整粒大豆水合过程中的吸水率Q和制浆用水的PH值有关。定量地找出了它们的关系。

Production technique of Daqu ( koji) for soybean paste

大豆酱大曲生产技术

Stir fry preserved soybeans for30 seconds, add spicy soybean paste, stir fry a little bit, then add pork, bread, garlic sprout, salt, and MSG ( optional).

放入豆瓣酱炒出香味；放肉片、薄饼、青蒜苗翻炒均匀，再放入少量盐和味精翻炒几下，即可盛盘。

Using Perilla seed and chilli as raw materials, compound flavoring paste with gingili and soybean paste is produced.

以紫苏子、辣椒为原料，经与芝麻、豆瓣酱等进行调配而制成的调味酱，其产品酱香柔和、口感细腻、辣味中带有紫苏的清香；

Influence of high pressure processing on the quality of soybean paste was analyzed.

分析了超高压处理对黄豆酱品质的影响。

Study on the Volatile Flavor Compounds of the Traditional Chinese Soybean Paste

传统豆酱挥发性风味化合物的研究

Changes of soybean paste storability after high pressure processing were studied.

研究了超高压处理后黄豆酱的贮藏性变化。

Study on Filtration Characteristics of Soybean Paste

大豆糊沫过滤特性的研究

The processing method of sweet soybean paste

甜面酱的加工方法

Study on suppression method of white crystals for aspergillus-type soybean paste

抑制曲霉型豆酱产生白色结晶物的方法研究酱曲源毛霉的分离及其产蛋白酶条件的优化

Study on white particles in fermented soybean paste

豆酱中白色物质的分析研究

Months later, it will be time to make new soybean paste, but the preparation work will start now.

再过三个月就是下新酱的时候了，但是准备的工作却要从现在开始。

The microbiology analysis of spontaneously fermentation for traditional salted and fermented soybean paste

传统酱类自然发酵的微生物学分析

This tastes better dipped in soybean paste.

泡在大豆酱里面的话更好吃。