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腐乳

na.fermented bean curd
网络preserved bean curd; Fermented Tofu; sufu

腐乳

英-汉网络释义

腐乳

fermented bean curd

腐_百度百科 ... 6.腐儒[ pedantic scholar;pedant] 7.腐乳[ fermented bean curd] 10.腐熟[ become thoroughly decomposed] ...

preserved bean curd

饮食英语词汇大全_专业词汇_专业英语_食品伙伴网 ... shao-mai 烧麦 preserved bean curd 腐乳 bean curd 豆腐 ...

Fermented Tofu

冲绳人当然也有一些送酒小食，就是冲绳腐乳 (Fermented Tofu)，这腐乳是用红壳发酵的，所以呈现红色，味道咸，专用来送酒。

sufu

腐乳(sufu)又称豆腐乳,是我国独特的传统发酵食品,已有1500多年历史。它是以大豆为原料,经过浸泡、磨浆、制坯、培菌、腌坯 …

pickled bean curd

生活英语单词大全 - 豆丁网 ... 豆腐干丝 bean curd strips 腐乳 pickled bean curd 油面筋 fried gluten puff ...

beancurd cheese

引用菜名中英文对照 ... 菜谱七 menu seven 腐乳 preserved beancurd;beancurd cheese 富贵火腿 vagabond ham ...

chinese cheese

特产名称翻译_百度知道 ... 番薯干： dried sweet potato 腐乳： chinese cheese 米粉： rice noodle ...

例句：

The invention relates to a solid state fermentation process and a formula of fermented bean curd , belonging to the field of food industry .

本发明涉及腐乳固态发酵技术与配方，属于食品工业领域。

Special with simple flavours applied to the shrimp but used the spicy fermented preserved tofu with the eggplant .

制作虾的用料很简单，而在烹制茄子时用上了腐乳。

In this study, change of isoflavone contents and compositions in sufu (fermented tofu) during pre-fermentation and salting was investigated.

研究腐乳前发酵和盐制过程中大豆异黄酮组成和含量的变化。

Marinated vegetable, Marinated bean cube, Peanut, Marinated radish peel .

葱花，香菜，酱菜，腐乳，花生，腌萝卜皮。

Ji initial billet fermented bean curd pickled with salt water , called "post-fermentation. "

继最初腐乳坯用盐水腌渍，叫 “后发酵。”

Canada people not eat shrimp sauce, fish sauce, bean curd and unpleasant smell, the smell of food and animal offal .

加拿大人忌食虾酱、鱼露、腐乳以及怪味、腥味的食物和动物内脏。

fermented bean curd to add a little sugar , salt , chicken powder and water to mix .

腐乳加一点糖，盐、鸡精和水调开。

Fermented bean curd is a traditional Chinese fermented food .

腐乳是中华民族的传统发酵美食。

Sufu is the traditional fermented soybean curd cheese with a delicious flavour and rich nutrition in China .

腐乳是中国传统发酵豆制品，具有风味良好，营养丰富等特点。

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。

We also enjoyed sour-spicy cabbage (RMB 20 ), which perfectly matches their rich tomato soup with ribs and potatoes (RMB 38 ).

我们还点了一道腐乳空心菜（20 元），和四蔬排骨汤（38 元）一起吃实在是绝配。

Primary factors affecting pehtze preparation included moisture of tofu, strain quality, process operation, sanitary control and so on.

影响腐乳前期培菌的主要因素有白坯含水量、菌种质量、操作及卫生管理等。

But without M. wutung kilo, the addition of soy milk not only had bad effect on its texture , but also influence the flavour of cheese .

但如果未使用腐乳菌，则豆乳的加入不仅影响奶酪的质地，而且影响风味和质地。

The main ingredients changing analysis of the solid fermentation fermented bean curd in the late fall of the fermentation process

固态发酵腐乳在后期发酵过程中主要成分的消长分析

New technology of scale production of the bottled quick brewing zymolytic preserved beancurd

瓶装速酿发酵腐乳规模化生产新工艺

Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd

腐乳感官和理化品质的核主成分分析

Processing technology of bacteroidal preserved beancurd

细菌型腐乳的加工技术

Changes in the main composition of fermented tofu during fermentation by Mucor flavus

黄色毛霉腐乳发酵过程中主要成分的变化

The effect of microbial strains on the isoflavone content of fermented soybean curd during the first fermentation period

菌种对腐乳前发酵过程中大豆异黄酮含量的影响

Influence factor of preserved beancurd after fermentation

论影响腐乳后发酵的主要因素

Technology factors and quality control that influencing the brew of bottle bean curd cheese

影响瓶装腐乳速酿的工艺因素及质量控制

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