香糟
香糟-
其优化工艺参数为：鱼体水分含量为35%，腌渍时间为36h，热风干燥温度40℃，熏制时间为3h，在此条件下制得的烟熏香糟鱼品质优。
The optimal technical parameters are : water content in fish 35 % , pickling time 36 h , hot wind drying temperature 40 ℃ and fumigating time 3 h. Through these parameters , the end fumigating vinasse fish product has a excellent quality .
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好吧！我们要香糟鸡片、香菇汤，还有这个和这个。
Right , we 'll have the Sliced Chicken in Wine and Black Mushroom Soup with this and this to follow .