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- traditional fermented cabbage 泡白菜
- The author introduced the nutrition and health function, source, main nutriture and effect constituent of several Korean traditional fermented food stressed on the pungent cabbage. 以朝鲜族辣白菜为重点;介绍了几种朝鲜族传统发酵食品的营养保健功能及其来源、主要营养成分和功效成分.
- Fish sauce is a traditional fermented condiment in coastal areas. 鱼露是沿海地区的传统发酵调味品。
- It is commonly used, for example, in kimchi-- , a spicy Korean food made with fe fermented cabbage. 大白菜被广泛使用，如，在朝鲜泡菜里，（朝鲜泡菜）就是用发酵了的卷心菜制成的辣的朝鲜食品。
- It is commonly used, for example, in kimchi, a spicy Korean food made with fermented cabbage. 大白菜被广泛使用，如，在朝鲜泡菜里，（朝鲜泡菜）就是用发酵了的卷心菜制成的辣的朝鲜食品。
- And Chinese cabbage is popular not just in China. It is commonly used, for example, in kimchee, a spicy Korean food made with fermented cabbage. 大白菜不仅在中国畅销。（大白菜）广泛使用，例如，朝鲜泡菜里面，就是用发酵卷心菜做得辛辣的朝鲜食品。
- And Chinese cabbage is popular not just in China.It is commonly used, for example, in kimchi, a spicy Korean food made with fermented cabbage. 中国卷心菜不仅仅在中国非常受欢迎，它被广泛的实用，举个例子，在朝鲜泡菜，辛辣的韩国食物都是由卷心菜发酵而来。
- Heat oil in wok, return spareribs and fermented cabbage to stir-fry well, add seasoning B to mix well, remove to balsam pear, and steamed over high heat for 40 minutes. 起锅热油，放入排骨、梅干菜拌炒，加入调味料B拌匀，盛入苦瓜内，以大火蒸40分钟。
- And Chinese cabbage is popular not just in China.It is commonly used, for example, in Kimchi - kimchi, a spicy Korean food made with full mended fermented cabbage. 中国的卷心菜不仅只在中国流行，也在朝鲜流行，这是一种用发酵的卷心菜做成的辣的韩国食物。
- 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。
- 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。
- Chinese steamed bread(CSB)is a kind of Chinese traditional fermented staple food. 馒头是一种中国主要的发酵食品。
- The results of sensory elaluation showed the fermented milk using mixed microcapsule pure cultures was more acceptant than the traditional fermented milk. 感官评定表明微囊化纯培养发酵剂发酵奶的可接受程度显著高于藏灵菇奶。
- The high-tech applications and industrialization level in the traditional fermented food industry is the true level response of a national science and technology. 传统发酵食品工业中高新技术的应用和工业化水平是一个国家科技水平的真实反映。
- Compared with traditional ferment methods,the change of the amount of microorganism provides the theoretic basis to develop cosmically industrialized autoimmunization produce. 通过与传统发酵法作比较,探索两种酢辣椒中微生物数量的变化关系,为酢辣椒的大规模工业自动化生产提供理论参考。
- Sufu is a traditional fermented soybean product originating in China with abundant protein content, a spreadablecreamy consistency and a typical flavour. 腐乳是我国独具民族特色的大豆发酵食品,具有独特的风味,蛋白质含量极其丰富,是一种质构颇似软干酪的植物蛋白食品。
- It is traditionally fermented by Jiaotou,which is the starter culture of CSB. 传统方法制作馒头是用酵头发酵的,酵头也叫起子、面肥。
- Therefore,accelerated ripening of cheese is widely concemed.12 strains possessing higher peptidase activity were isolated from Chinese traditional fermented food. 因此干酪的促熟受到人们的普遍关注。
- We interviewed the biofunctionality of active materials in traditional fermented soybean foods such as sauce, douchi, sufu and so on and we also give some advice about their research and development. 本文综述了我国传统大豆发酵食品的各种功能性成分,总结了其生物调节功能,并针对我国传统大豆发酵食品的研究开发提出了一些建议。
- In this paper,the process and technological conditions to produce fermented soybeans was studied.Aspergillus.sp TY isolated from the traditional fermented soybeans was used for starter making. 本文利用一株从传统豆豉中分离出的曲霉TY为制曲菌种，研究了豆豉生产的工艺流程和工艺条件。
