Spices production technology (vocational food professional planning materials)
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Spices production technology (vocational food professional planning materials) (2011)
~EN PB NW FEISBN: 9787562933564 bzw. 7562933561, vermutlich in Englisch, Taschenbuch, neu, Erstausgabe.
Von Händler/Antiquariat, liu xing [54261761], JiangSu, JS, China.
Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pages Number: 318 Publisher: Wuhan Institute of Pub. Date :2011-08-01 1st edition. Liu Fu Jun. etc. seasoning production technology describes a variety of seasoning generous concept. classification. raw materials. production processes. equipment and technical points and so on. Involves seasoning the book. including types of soy sauce. butter products. vinegar. fermented bean curd. pickled vegetables. spices and other compound. Book introduces the basic principles of seasoning production and technology. sought to develop a new seasoning industry trends. new technology (outcomes) tend to come out. Theory with practice in the note written in layman's language. and strive to make the content easy to understand. easy to readers to learn. Seasoning production technology suitable as a vocational college food and related materials are also available for relevant undergraduate students and teachers. corporate engineering and technical officers. Contents: Chapter 1 Introduction Section I Overview First. the basic concept of two spices. the origin of three condiments. fermentation and brewing technology Section II reviews a condiment industry. the classification of two condiments. spices industry status and development trends Third. the high-tech applications in the seasoning Summary Chapter review questions to think first section outlines a soy sauce production technology. the classification of two of soy sauce. soy sauce flavor and formation mechanism of three main micro-organisms in soy sauce four soy sauce Section II describes the production of soy sauce production process of raw materials and accessories A selection of two raw materials. raw materials. three proteins. starch raw materials four. salt and water. five kinds of materials and additives Section Preparation of a song. strain selection and training of two . pure flask prepared three kinds of music-making raw materials. manufacturing process a fourth quarter. raw material crushing and run water. add water. two. three raw materials. cooking. handling four other raw materials. liquefaction and saccharification V to prepare a song . koji equipment Second. the koji process and management of three. four main points of the ventilation system. music. music system and prevention of pollution during five. Section VI soy sauce koji fermentation a quality standard. low-salt solid-state fermentation Second. the high-salt liquid state fermentation Third. the solid thin soy sauce fermentation VII. a semi-finished and finished products. the leaching of two of soy sauce. soy sauce. heated three. four finished the preparation of soy sauce. soy sauce mildew five. section VIII. soy sauce. soy sauce storage quality standards and technical specifications A standard two quality soy sauce. soy sauce production IX of the major technical indicators soy products and introduce a new technology. soy processing products two. three soy production technology. composite multi-strain sauce fermentation Summary Chapter Review questions Thinking sauce Section I outlines a production technology products. butter origin and development of two products. miso sauce goods production technology a category II. the production of two songs flour paste method. the production of three enzymatic sauce. miso product quality (SBT 10296-2009) Section soybean paste production technology. one song making two law soybean paste. soybean paste enzymatic production of three soybean paste quality standards (GBT 24399-2009) a fourth bean paste production technology. process two processes. materials handling three or four koji. fermented products. a processing section V. sauce. chili sauce produced two fish sauce. meat produced three famous lobster sauce products Section VI production technology an example. two types of lobster . tempeh produced three. four product quality. famous lobster example Summary Chapter review questions to.
Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pages Number: 318 Publisher: Wuhan Institute of Pub. Date :2011-08-01 1st edition. Liu Fu Jun. etc. seasoning production technology describes a variety of seasoning generous concept. classification. raw materials. production processes. equipment and technical points and so on. Involves seasoning the book. including types of soy sauce. butter products. vinegar. fermented bean curd. pickled vegetables. spices and other compound. Book introduces the basic principles of seasoning production and technology. sought to develop a new seasoning industry trends. new technology (outcomes) tend to come out. Theory with practice in the note written in layman's language. and strive to make the content easy to understand. easy to readers to learn. Seasoning production technology suitable as a vocational college food and related materials are also available for relevant undergraduate students and teachers. corporate engineering and technical officers. Contents: Chapter 1 Introduction Section I Overview First. the basic concept of two spices. the origin of three condiments. fermentation and brewing technology Section II reviews a condiment industry. the classification of two condiments. spices industry status and development trends Third. the high-tech applications in the seasoning Summary Chapter review questions to think first section outlines a soy sauce production technology. the classification of two of soy sauce. soy sauce flavor and formation mechanism of three main micro-organisms in soy sauce four soy sauce Section II describes the production of soy sauce production process of raw materials and accessories A selection of two raw materials. raw materials. three proteins. starch raw materials four. salt and water. five kinds of materials and additives Section Preparation of a song. strain selection and training of two . pure flask prepared three kinds of music-making raw materials. manufacturing process a fourth quarter. raw material crushing and run water. add water. two. three raw materials. cooking. handling four other raw materials. liquefaction and saccharification V to prepare a song . koji equipment Second. the koji process and management of three. four main points of the ventilation system. music. music system and prevention of pollution during five. Section VI soy sauce koji fermentation a quality standard. low-salt solid-state fermentation Second. the high-salt liquid state fermentation Third. the solid thin soy sauce fermentation VII. a semi-finished and finished products. the leaching of two of soy sauce. soy sauce. heated three. four finished the preparation of soy sauce. soy sauce mildew five. section VIII. soy sauce. soy sauce storage quality standards and technical specifications A standard two quality soy sauce. soy sauce production IX of the major technical indicators soy products and introduce a new technology. soy processing products two. three soy production technology. composite multi-strain sauce fermentation Summary Chapter Review questions Thinking sauce Section I outlines a production technology products. butter origin and development of two products. miso sauce goods production technology a category II. the production of two songs flour paste method. the production of three enzymatic sauce. miso product quality (SBT 10296-2009) Section soybean paste production technology. one song making two law soybean paste. soybean paste enzymatic production of three soybean paste quality standards (GBT 24399-2009) a fourth bean paste production technology. process two processes. materials handling three or four koji. fermented products. a processing section V. sauce. chili sauce produced two fish sauce. meat produced three famous lobster sauce products Section VI production technology an example. two types of lobster . tempeh produced three. four product quality. famous lobster example Summary Chapter review questions to.
Daten vom 27.06.2020 17:46h
ISBN (andere Schreibweisen): 7-5629-3356-1, 978-7-5629-3356-4
ISBN (andere Schreibweisen): 7-5629-3356-1, 978-7-5629-3356-4
Zuerst gefunden: 27.06.2020 17:46:46
Zuletzt gefunden: 27.06.2020 17:46:46
Kleinster Preis: € 57,39 (vom 27.06.2020 17:46:46)
Höchster Preis: € 57,39 (vom 27.06.2020 17:46:46)
Fundstellen insgesamt: 1
Zuletzt gefunden: 27.06.2020 17:46:46
Kleinster Preis: € 57,39 (vom 27.06.2020 17:46:46)
Höchster Preis: € 57,39 (vom 27.06.2020 17:46:46)
Fundstellen insgesamt: 1
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