洋平完全舍弃了发酵的过程，开始将生鱼片和醋饭团一起端上桌。
Yohei dropped fermentation altogether and began serving sashimi-raw fish-with balls of vinegar rice.
所有自然发酵的产品都是好的：生活酸奶，酸菜，天然醋等。
All naturally fermented products are good: live yogurt, sauerkraut, natural vinegar, etc.
随着时间的推移，人们发现可以把鱼肉卷在醋浸过的米饭中，和以往那种发酵几个月的方式比起来，这种方法仅用数天就可以发酵完。
Over time, a discovery was made that by rolling the fish in rice that had been soaked in vinegar the fish was fermented in a matter of days rather than months.
你是否曾经遇到过一款巧克力蛋糕的食谱既不需要鸡蛋，也不需要黄油，而是仅仅依赖醋和苏打粉来进行发酵。
Have you ever encountered a chocolate cake recipe that used neither eggs nor butter, but relied on vinegar and baking soda for leavening?
这是一种常作为防发酵成分添加在食品当中的药剂，有了它，瓶装红酒就不会发酵成瓶装醋了。
This food additive is often used as an anti-fermentation agent to prevent bottled wine from turning into vinegar.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.
本文介绍了用桔子汁为原料，经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
醋味道酸，多用米或高粱等发酵制成，它不但是烹饪时的调味品，还是普通家庭中的保健品。
Vinegar taste sour and is made of fermented rice or sorghum. It is not only cooking the spices, but also health products for families.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material by crushing.
该研究以富士苹果为原料，探讨表面发酵法苹果醋的生产及其饮料的研制工艺。
The process technology for making apple vinegar by superficial fermentation and its beverage with the raw material of Fushi apple was studied.
洋梨醋是以新鲜洋梨、黑醋栗等为主要原料，经破碎、压榨、酒精发酵、醋酸发酵、勾兑调配而成的一种果醋。
Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.
在液态深层制醋中，通过高粱、大米的混合投料，较好的解决了纯大米原料在醋酸发酵中产生泡沫的问题。
A mixed materials of sorghum and rice was used in vinegar production by submerged fermentation, which could solve the foaming problem caused by using rice as a raw material only.
以柑桔全果为主要原料，经发酵制成柑桔保健果醋，对酒精发酵、醋酸液体深层发酵的适宜工艺条件进行了探讨。
The health vinegar of orange was brewed by fermentation of whole orange juice. The optimal technological condition for alcohol and liquid submerged fermentation were discussed in detail.
分析了山西醋生产工艺的酒精发酵和醋酸发酵。
Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
Using Chinese kiwifruit juice as raw material, through alcohol fermentation and acetic acid fermentation, produce a kind of kiwifruit vinegar, it has some health care functions.
本文介绍了用成熟番木瓜为主要原料，经酒精发酵，醋酸发酵生产果醋的工艺及产品的质量标准。
This paper introduced the process and quality level of using papaya as raw material to produce vinegar by alcoholic and acetic acid fermentation.
本文用正交试验法探讨了一步发酵法生产山楂果醋的发酵工艺条件。
The producing conditions of hawthorn fruit vinegar by one-step fermentation were discussed by orthogonal experiment.
起始酒精度、发酵温度、装液量对玫瑰醋醋酸发酵过程中醋酸的积累有较大的影响。
The acetic production is greatly influenced by initial alcohol degree, fermentation temperature and liquid medium volume during acetic fermentation of rose vinegar.
以砀山梨为原料，经过对酒精发酵和醋酸发酵工艺的研究，得到了梨果醋。
This research take the Dangshan pear as a law material, pear vinegar was produced after alcohol fermentation and acetic fermentation.
以树莓为原料，经酒精发酵、醋酸发酵、陈酿、澄清处理后制得香味独特，品味纯正的树莓果醋。
Using tree berries as raw material, tree berries fruit vinegar with a particular flavor was produced by alcohol fermentation, acetic acid fermentation, ageing, and clarification.
考察了酵母菌和赖氨酸菌混种固态发酵酱醋渣原料的方法对饲料蛋白质量的影响。
This paper reviews the effect of solid-state fermentation by mixed strains of yeast and lysine producer on feed protein quality.
以太行山区野生柿子为原料，采用固态发酵法对营养型柿醋的生产工艺进行了研究。
The processing technique of nutritional persimmon vinegar was studied by solid state fermentation with wild persimmon in Taihang mountain as material.
对以番茄为主要原料，通过酒精发酵和醋酸发酵生产番茄醋的工艺进行了研究。
Using tomato as main material, the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.
为了防止酱油产生强烈的醋味(醋是稀释的乙酸)，必须要使发酵罐隔绝氧气。
To prevent the soy sauce from having a strong vinegar taste (vinegar is dilute acetic acid), oxygen must BE kept, out of the fermentation tank.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material pressing. press-ing, alcoholic fermentation, acetic acid fermentation.
单因子试验研究结果表明，在芒果果醋发酵工艺过程中，接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。
The inoculum amount, fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.
以富士苹果为原料，探讨了表面发酵法苹果醋的生产。
Using Fushi apple as raw material, inquiring into the production of apple vinegar using surface fermentation method.
在苹果醋生产中采用果粮混酿法生产酒精，进行了摇瓶发酵产酒精的研究。
The alcohol was produced by using fruit-grain mixed fermentation in the production of apple vinegar and the excellent yeast was selected.
在苹果醋生产中采用果粮混酿法生产酒精，进行了摇瓶发酵产酒精的研究。
The alcohol was produced by using fruit-grain mixed fermentation in the production of apple vinegar and the excellent yeast was selected.
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