片语

yellow soybean pasteYellow soybean paste is a fermented paste] made from yellow [[soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern Chin

noodles with soybean paste炸酱面

Korean soybean paste stew大酱汤

brewing soybean paste酿造豆酱

broad bean paste豆瓣酱

sweet soybean paste甜面酱

Hikari Soybean Paste White信州白味噌

soybean paste & gherkins豆瓣酱

sweet t soybean paste甜面酱

soybean n paste豆瓣酱

英汉例句

• baoding sweet soybean paste made from high quality flour and brewing.

  保定的甜面酱由优质面粉酿造而成.

• 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。

• the simple procedure is as first you pick up a pancake and then dip duck pieces into the sweet soybean paste placed in front of you.

  简单步骤如下：首先拿起一块薄饼，把鸭片放到面前的甜面酱里蘸，加上葱白。

• 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）的区域标準。

• and it is a private - owned enterprises, specialized production of sweetened soybean paste and hot pepper sauce.

  是一家专门生产甜面酱及含油辣椒酱的私营独资企业.

• moreover, they also concede that the high salt level in kimchi and soybean paste may be one factor accounting for the relationship.

  再者，这篇文章中也已经承认了泡菜和豆瓣酱中高盐含量是造成这一关系的因素之一。

• 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。

• 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。

• 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。

• the soybean paste wine has the advantages of fragrant and sweet taste, soft mouth feel, rapid diffusion, excretion and alcohol detoxication in bodies and little hangover phenomenon.

  大酱酒味道香甜、口感柔和，在体内扩散快，排泄快，解酒快，几乎没有宿醉现象。

• objective:to discuss 1 example food poisoning caused by the ingestion of soybean paste and detect type a botulinum toxin.

  目的：探讨1例由食入大酱而引发的食物中毒报告中检出a型肉毒毒素。

• 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。

• the method fundamentally removes the peculiar smell of traditional soybean paste and is used for preparing mellow soybean paste.

  本方法从根本上解决了传统大豆酱的异味，制造出醇香大豆酱。

• fermented soybean paste「, which was adopted by the all workshops of soybean paste in southern fujian province, has the folk secret recipe of accelerating mature of the soybean paste.」

  「掖醅」是家酿豆酱促熟的民间秘技，清末为闽南地区各酱园引用，做法是在豆酱制醪前先将成曲湿水、集聚、摊晾。