1)Douchi豆豉
1.The present situation of Douchi,natto and tempeh;豆豉、纳豆及天培的研究进展
2.On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;豆豉纤溶酶液体发酵生产条件的研究
3.Study on douchi production with multi-strain koji-making;豆豉多菌种制曲工艺的研究
英文短句/例句
1.Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans豆豉及黑豆中异黄酮提取与检测研究
2.Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究
3.Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;毛霉型豆豉生物速成发酵技术的研究
4.Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;豆豉溶栓酶基因在乳酸杆菌中的表达
5.Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;天然发酵豆豉后发酵过程的动态分析
6.Identification of Salmonella in lobster sauce with real time PCR绝对定量PCR快速检测豆豉沙门菌
7.Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)豆豉纤溶酶Subtilisin FS33的提取纯化与鉴定
8.Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto;水豆豉和纳豆的理化特性及抗突变效果的比较
9.Let me show you the Three Traditional Treasures of Yangjiang - lobster sauce, lacquerwork and knife.让我给你介绍一下阳江“三件宝”：豆豉、漆器、小刀。
10.Studies on Fermentative Microflora, Flavours and Melanoidins of Long-ripined Douchiba;陈窖豆豉粑益酵菌、风味物及黑色物质研究
11.Studies on Preparation, Enzymic Characteristics and Functional Properties of Dochi Fibrinolytic Enzyme;豆豉纤溶酶的制备、酶学特性及功能性质研究
12.Expression, Refolding, Purification and Pharmacology of Douchi Fibrinolytic Enzyme (Subtilisin DFE);豆豉溶栓酶的表达、复性、纯化及其药理学研究
13.Studies on the Fermentation Mechanism and Healthy Functions of Aspergillus-Type Douchi;曲霉型豆豉发酵机理及其功能性的研究
14.Purification, Gene Cloning and Expression of a Fibrinolytic Enzyme from Douchi, a Chinese Traditional Soybean-fermented Food;豆豉溶栓酶的纯化及其基因的克隆与表达研究
15.Studies on the Separation, Purification and Properties of Fibrinolysis Enzyme in Lobster Sauce;豆豉溶栓酶的分离纯化及酶学性质研究
16.Screening of Fibrinolytic Enzyme-Producing Strain Dc-C4 from Chinese Douchi;豆豉纤溶酶高产菌株的筛选及酶学性质的研究
17.Research on the Processing and Quality Changes of Semen Sojae Praeparatum Processed by Different Accessories;不同辅料对淡豆豉炮制过程及质量影响的研究
18.Study on Cloning, Expression and Evolution of Douchi Fibrinolytic Enzyme豆豉溶栓酶基因的克隆表达及其体外进化研究
相关短句/例句
Lobster sauce豆豉
1.Analysis of fatty acids in lobster sauce by GC/MS;豆豉中脂肪酸成分的GC/MS分析
2.Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;永川豆豉中大豆异黄酮的提取工艺研究及成分分析
3.Fermentation technology of the flavor lobster sauce风味豆豉酿造技术的研究
3)fermented soybean豆豉
1.The production of fermented soybeans with aspergillums;米曲霉发酵法制作豆豉新工艺
2.Research on the technical process of soft-tinned pork cooked in fermented soybeans;豆豉猪肉酱软罐头工艺的研究
3.Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;豆豉中微球菌的分离及其产蛋白酶特性研究
4)Dou-chi豆豉
1.Study on the solid state fermentation of Dou-chi with response surface analysis;高溶栓活性豆豉固态发酵工艺的响应面优化
2.The change of microorganisms in the later fermentation of Dou-chi;豆豉后发酵过程中微生物菌相的变化
3.Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;天然发酵豆豉后发酵过程的动态分析
5)Sautéed Tofu with Black Bean Sauce豆豉豆腐
6)whirligig beetle豉豆虫;豉虫
延伸阅读
豆豉 大豆经蒸熟、接种霉菌、加盐发酵、干燥，仍保持原豆粒形的大豆食品。是中国的传统食品。呈黑色或棕色。豉的本义是经发酵并盐腌的大豆，原料以黑色的或深色的大豆为好。豆豉既可用作菜肴的调味料，又是食品的配料（如豆豉鲮鱼罐头），还可直接用以佐餐。 豆豉的营养成分（按％计）以北京产品为例，水分25.8,蛋白质19.5，脂肪6.9,碳水化合物24.9,灰分18.9；核黄素含量每100g豆豉中为0.34mg，较一般大豆食品为高。 豆豉的加工原理是：大豆经霉菌繁殖以后，菌体产生的蛋白酶使豆粒中蛋白质适度分解，增加了分解产物氨基酸，故豆粒较原豆为绵软，并具有鲜味。在加盐发酵后还产生香气，同时大豆色泽也变深。由于能控制发酵程度，所以仍可保持原豆的形态。 工艺过程为：纯净大豆经浸泡、蒸煮、摊凉、加曲搅拌进行前发酵，再加盐腌制、封坛进行后发酵，干燥后得成品。曲中所含霉菌有毛霉型及米曲霉型。霉菌在豆粒表面繁殖。也有用细菌发酵。有些地区仍保持自然发酵的传统工艺。 豆豉的主要品种有4种:①淡豆豉：豆豉在发酵后不盐腌就干燥。主要产于中国四川、云南、贵州一带。②咸豆豉：发酵后加盐及香辛料腌制后再干燥。这类豆豉有很多品种。主要产于中国湖南、湖北、江西、福建、浙江、江苏、广东、北京等省市。③水豆豉：通过细菌发酵能产生粘涎物质，比较湿润，别有风味。是中国山东的主要豆豉品种。日本的纳豆也属于这一类。④别味豆豉：在豆豉发酵中配加其他辅料，如配加茄子、花椒、鲜姜、杏仁、紫菜叶等的八宝豆豉；配加西瓜瓤及香辛料的西瓜豆豉等。
