Drizzle on some soy sauce to shed the pounds. Research shows soy proteins interact with receptors in our brains that tell us we're full.
涂上一些大豆酱能够减肥。研究表明和大脑中受体有关的大豆蛋白可以告诉我们吃饱了。
There she learned the soy brewing process and eventually opened the world's first commercial soy sauce brewery.
在那里，她学会了大豆酿造工艺，并建立了世界首个商业酱油酿酒厂。
Fermented soy foods include soy sauce and miso, which is most commonly associated with miso soup.
发酵型大豆食品包括酱油和大豆酱，这是做酱汤最常用的佐料。这是最常见的与酱汤。
Fermented soy products are soy sauce (watch out for other harmful ingredients such as sugar, MSG, preservatives and colorants), miso and tempeh.
发酵大豆制品是酱油(小心其他有害的成分如糖、味精、防腐剂和染料)、味噌和豆豉。
We need to buy some soy sauce. Which aisle is the soy sauce in?
我们想买一些酱油，酱油在哪一个走道？
Points out the necessity of establishing perfect criterion of fermented soy sauce, vinegar and blended soy sauce, vinegar.
提出了制定酿造酱油食醋和配制酱油食醋统一完善的标准的必要性。
Made by curdling soy milk, this smooth tofu soup contains the subtle flavor of soybeans beneath a colorful mixed dressing of dried shrimps, pickled radish, seaweed, scallion, soy sauce and chili oil.
豆腐花是凝固的豆奶制成的，入口即化，含着大豆的柔和清香，上面撒着五彩缤纷的什锦配料，有干虾皮，酸萝卜，海带，小葱，酱油，还有辣椒油。
In the process of material soy production, hedgehog fungus and Maifanshi are added in, the final soy sauce can both keep the traditional feature and own some nutritional and health-care functions.
在传统母子酱油生产过程中分别添加麦饭石、猴头菇和甘草等材料，在此基础上生产的猴头菇麦饭石母子酱油既保持了其传统特色，又增加了营养保健功能。
We need to buy some soy sauce. Which aisle is the soy sauce in?
我们想买一些酱油，它在哪一个走道？ ？
But upset never let grandma know vinegar and soy sauce, or I'll have to listen to nagging for a month, long pain rather short pain, had to go to buy two bottles of vinegar and a bottle of soy sauce.
可是打翻醋和酱油的事决不能让奶奶知道，否则我就得听唠叨一个月之久，长痛不如短痛，只好再去买两瓶醋和一瓶酱油来。
This passage have detected the number guideline of the soy sauce's physical or chemical, discuss the influence of add caramel pigment to soy sauce.
通过酱油理化及感官指标的变化阐述了添加焦糖对酱油的影响。
Secondly, the soy sauce is too bad. >. < Taste is not even like soy sauce at all, not really that salty compared with my favorite brand soy sauce at home.
第二，就是酱油，这里我买到酱油根本就不像酱油，没有酱油的咸味，真的很怪。
For ensuring salt safety, an event that a soy sauce factory using industrial salt to make soy sauce was investigated and prosecuted. The problems existed in some salt companies were analyzed.
前言：为保证食用盐的安全，对某盐业公司违规将“工业用盐”当作食品用盐销售，某酱油生产厂购买制作酱油用盐时未索证，将“工业用盐”用于酱油生产的食品污染案进行了查处。
This article introduces the production of soy sauce in semiworks, it is a guiding to production of soy sauce.
从理论到实践对小企业生产酱油进行了详细的介绍，对生产起到了一定的指导意义。
This paper reports study of the best way that prawn head and soy were used to brew prawn soy sauce.
本文报告了利用虾头和大豆酿造虾味酱油最佳方法的研究。
Soy sauce was prepared by fermentation without salt. The content of isoflavones in soybean, soy sauce mash and soy sauce was determined by RHPLC respectively.
采用无盐发酵制备酱油，反相高效液相色谱(rhplc)法测定异黄酮含量，并对酱油中大豆异黄酮的提取分离方法进行了研究。
The article determines the best production index by analyzing the current production of soy sauce and carrying out researches on the techniques and methods to improve the quality of flavor soy sauce.
分析了配制酱油的生产现状，研究了提高配制酱油质量风味的工艺和方法，确定了最佳生产工艺参数。
Soy sauce with the black bean as the main raw material was produced by the high salt liquid brewing technology and its quality and nutrient were compared with the soy sauce made from the soy bean.
利用黑豆，以高盐稀态发酵工艺生产酱油，在品质、营养等方面与黄豆酱油进行比较，结果表明利用黑豆制作酱油是可行的。
The anti-microbial effect of extract of eleocharis tuberosa peel (EETP) in soy sauce was studied with the microbial changes in brewing soy sauce by turbidimetry and plate colony-counting methods.
用比浊法和平板菌落计数法测定酿造酱油中菌数的变化，研究荸荠皮提取物在酱油中的抗菌效果。
The post-ripening management of soy sauce mash is one of the efficient ways to enhance soy sauce flavor.
酱醅的后熟管理是提高酱油风味的有效途径之一。
In the production of the soy sauce, add to microzyme had become an important production ink for the flavor of the soy sauce.
酱油生产中添加酵母菌以增加酱油香气是一个重要的生产环节。
This paper demonstrated the methods for test and the facts that amino ethyl formate did exist in the traditional soy-fermented foods, eg. soy sauce, and primarily analyzed its forming pathway.
该文论述了我国传统的大豆发酵制品-酱油中氨基甲酸乙酯存在的事实和检测方法，并初步分析了其可能的形成途径。
Objective: To evaluate the effect of iron-fortified soy sauce and soy-protein in improving the nutrition conditions of the children living in rural area.
目的研究铁强化酱油、豆蛋白改善农村地区儿童营养状况的效果。
Gas production of soy sauce was caused by aerobic bacteria. Summer is the rush season for soy sauce spoilage since bacteria grow and reproduce well.
酱油产气是由产气菌引起的，夏季是产气菌生长繁殖的旺盛期，酱油更容易发生产气现象。
Remove the raw soy sauce from the deposits generated by heating, one obtains the finished soy sauce.
分离出生酱油，除去因加热而产生的凝固物之后，即得到成品酱油。
The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production.
酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。
The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production.
酱油烧菜发乌、无红亮光泽主要是由生产过程中的原料配比、酱醪发酵、焦糖酱色质量等原因造成。
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