片语

sufu production腐乳生产

Mucor sufu腐乳毛霉

Sufu wastewater腐乳废水

sufu spread腐乳酱

grey sufu青方腐乳

White Sufu白腐乳

dice sufu棋子腐乳

sufu starter腐乳生产菌

sufu mucor腐乳毛霉

英汉例句

• the traditional condiments such as soy sauce, vinegars paste and sufu are produced and aged in jar.

  传统酱缸工艺生产的产品有酱油、食醋、酱、腐乳等调味品。

• the traditional condiments such as soy sauce, vinegar, paste and sufu are produced aged in jar.

  传统酱缸工艺生产的产品有酱油 、 食醋 、 酱、腐乳等调味品.

• amino acid profiles of different sufu products indicated that the occurrence of white particles is closely related to the amount of free tyrosine in sufu.

  不同腐乳样品的游离氨基酸图谱显示了白点的出现与游离酪氨酸含量之间有密切关系。

• sufu and lobster sauce are chinese traditional fermented soybean products, which are fermented by microorganisms.

  腐乳和豆豉是中国的传统发酵豆制品，它们都是大豆经微生物发酵酿制的产品。

• the liquid spawn of actinomucor elegans as3.2778 did well in sufu production, its fermentation period being 16-24 hours.

  毛霉as3．2778液体培养菌种在腐乳生产中可以得到很好的应用，液体种发酵周期在16—24小时。

• the formation of colour, fragrantness and shape in the process of sufu isespecially correlative with microbe.

  腐乳生产过程中色 、 香、味、体的形成都与微生物的作用密切相关.

• based on the fermentation method of sufu with mold, the processing technology of whole-seed sufu is discussed.

  在普通霉菌型腐乳工艺基础上讨论了全子叶腐乳发酵工艺。

• sufu fermentation consists of pehtze preparation and ripening according to production stage.

  腐乳生产按生产工段可分为前期培菌和后期发酵。

• this article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production.

  该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。

• mucor flavus is one of the main moulds used in sufu production in the northeast area of china.

  黄色毛霉是东北地区生产腐乳用的菌种之一。

• the chitinase, chitin deaceylase, chitosanase and n-acetyl-glucosaminase were detected to explore sufu mucor hypha autolysis mechanism in the course of sufu fermentation.

  对腐乳发酵过程中甲壳素酶、脱乙酰甲壳质酶、壳多糖酶和n-乙酰氨基葡萄糖酶进行研究，旨在探索腐乳毛霉后发酵菌丝自溶机理。

• the methods introduced in the paper were operable and were good references in shortening the circle of sufu production and improving the product…

  内容详实具有可操作性，对缩短腐乳生产周期和提高产品质量提供了有益参考。

• sufu is a traditional soybean fermented food which is welcomed in chinese people.

  腐乳是中国传统的大豆发酵食品，以其独特而鲜美的滋味受到消费者的欢迎。

• the formation of colour, fragrantness, odorous and shape in the process of sufu isespecially correlative with microbe.

  腐乳生产过程中色、香、味、体的形成都与微生物的作用密切相关。

• sufu fermentation consists of pehtze preparation and ripening according to production stage.

  腐乳生产按生产工段可分为前期培菌和后期发酵.