soybean paste

Yeast is the reason that makes the mature soybean paste referments Using the theory of microwave sterilization to prevent soybean paste refermentation.

成熟大豆酱中的酵母菌是造成大豆酱再发酵的主要原因。

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

Soybean paste and sliced leek. Give me a baked potato?

豆酱和葱片一起吃的。给我烤土豆加酸酱。

This study discusses the main microorganisms used in the soybean paste products, their application in commercial exploitation and utilization, are also addressed.

本文简要叙述了黄豆酱在发酵过程中微生物的分布及其这些微生物在工业生产方面的发掘与利用。

Sweet. Development of soybean paste with peanuts and chili

豆香辣酱的研制

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。

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

Biden, 68, ordered five local dishes including noodles with soybean paste.

68岁的拜登点了炸酱面等5道京味菜。

Especially, the key operation points and the importance of ripening stage to the flavor formation of sweet soybean paste were explained in detail.

特别是对影响甜面酱风味形成的后熟发酵阶段的重要性及操作要点做了细致的说明。

Production technique of Daqu ( koji) for soybean paste

大豆酱大曲生产技术

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。

New Technology Study on Fermentation of Thin Soybean Paste

黄稀酱生产新工艺的研究

The Commission also adopted regional standards for ginseng products, fermented soybean paste and gochujang.

委员会还通过了关于人参产品，发酵豆酱和辣椒酱（gochujang）的区域标准。

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。

Study on Processing Technics and the Impact of Volatile Flavor Volatile Compounds of Different Ways of Sterilizing of Rongchang Sterilization Pork Cured with Sweet Soybean Paste

重组荣昌猪酱肉工艺及杀菌方式对其挥发性风味物质影响的研究

Soybean paste and sliced leek. Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes

豆酱和葱片一起吃的。传统发酵豆酱与商品豆酱养分及微生物多样性比较

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；

Applying of O-carboxymethy 1-chitosan in preventing soybean paste from second fermenting

O-羧甲基壳聚糖在防止成品大豆酱再发酵中的应用

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。

This tastes better dipped in soybean paste.

泡在大豆酱里面的话更好吃。

We studied contents of secondary amines in Korean soybean paste made with natural fermentation method with purebred fermentation method.

本文对朝鲜族家庭用自然发酵法自制的大豆酱和用纯菌种发酵制做的大豆酱中的二级胺含量进行比较。

My familiar tastes are of dried squid, salted anchovies, pungent soybean paste.

我熟悉鱿鱼干 、 盐腌凤尾鱼 、 辛辣豆瓣酱的口味.

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 white particles in fermented soybean paste

豆酱中白色物质的分析研究

Study on Filtration Characteristics of Soybean Paste

大豆糊沫过滤特性的研究

Effect of microwave sterilization on texture characteristics of pork with sweet soybean paste was studied by texture profile analysis.

采用质地剖面分析法研究了微波杀菌对重组酱肉质构特性的影响。

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。

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

In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried and oil is not used.

炸酱面是北京富有特色的食物，在天津和东北的炸酱面的酱是不放油的。

The processing method of sweet soybean paste

甜面酱的加工方法