Corn and Fish Soup

Study on Extracting and Stability of Edible Yellow Pigment from Setaria Italica (L.) Beauv;

食用粟米黄色素的提取及稳定性研究

Isolation,screening and identification of Aspergillus oryzae in millet catsup;

粟米酱米曲霉菌的分离、筛选与鉴定

Brewing technology of special millet catsup;

特色粟米酱酿制工艺技术

States a new method of adding steamed millet by using millet as primary material, a proper proportion of red koji, saccharidase, active dry yeast and Jiuyao as saccharification and fermentation agent to brew the millet wine with typical red koji taste.

以粟米为原料，以一定比例的红曲、糖化酶、酒药和活性干酵母为糖化发酵剂，在喂饭时加入活性干酵母，酿制成了具有典型红曲风味的粟米黄酒。