DOCSLIB.ORG

VI Recipe.Indb

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
VI Recipe.Indb Mục lục Trang Cài đặt Trang Cài đặt Trang Cài đặt Cari/ Súp 3 Cari Gà 1-1 4 Tom Yum Kun Thủ Công 5 Súp Nghêu 1-7 "Không Dùng Nước" (Canh Tôm Chua Thái Lan) 1-1 6 Súp Bắp Cải 1-9 3 Cari Gà Malay 1-1 4 Súp Củ Cải - Súp Nga 1-4 6 Súp Gà Nấm Hương 1-9 3 Cari Keema 1-3 5 Súp Khoai Tây 1-6 Thủ Công 6 Súp Nấm Tuyết 3 Món Cari Xanh 1-3 5 Súp Bí Ngô 1-6 1-2 4 Gà Ác Hầm Hạt Sen 1-2 5 Súp Khoai Lang 1-6 Nước sốt trứng cánh gà 6 1-9 4 Cari Gà Việt Nam 1-2 5 Bò Việt hầm 1-4 (phần trên) 4 Súp Gà Nguyên Con 1-8 5 Súp Rau 1-5 6 Súp hải sản kiểu Pháp 1-10 Hầm 7 Sườn Bò Pindang 2-6 9 Đầu Cá Hồng Sốt Chua Ngọt 2-11 10 Món Ăn Chay 2-14 (Kepala Kakap Bumbu Kuning) 7 Cá Lóc Kho Tiêu 2-10 10 Ratatouille 2-18 7 Gà Xốt Nước Tương 2-1 9 Cá Măng Luộc (Ikan Pindang 2-11 11 Chè đậu đen/ Đậu xanh 2-21 7 Bồ Câu Hầm Đậu Xanh 2-22Bandeng) 11 Cháo trắng 2-22 7 Thịt Kho Cải Thảo Xếp Lớp 2-4 9 Thập Cẩm 2-13 Thủ Công 11 Cải thảo, Khoai tây và Nghêu 9 Gà Xào Hạt Điều 2-13 2-1 8 Gà Sốt Tandoori 2-8 10 Gà Xào Bông cải xanh với Dầu hào 2-13 Thủ Công 11 Cà Chua Risotto 8 Sốt Bolognese 2-9 2-1 8 Acqua Pazza 2-10 10 Bông Cải Xanh Xào Cà Rốt 2-13 Thủ Công 11 Tôm Xốt Nước Tương 8 Bò Rendang 2-6 10 Ớt Paprika Ướp Bí Xanh 2-15 2-1 Luộc 12 Rau Bina/Cải 3-1 12 Nguyên củ khoai tây 3-5 Thủ Công 12 Bí ngô (nguyên quả) 12 Bông cải xanh 3-2 12 Gà (ức) 3-6 3 12 Đậu bắp 3-2 12 Tôm (tôm sú, v.v.) 3-7 Thủ Công 12 Bí Ngô Nhồi Thịt 12 Măng tây 3-3 12 Mực ống 3-8 3 12 Khoai tây/Bí ngô 3-4 12 Trứng 3-9 Hấp 13 Dim Sum (để hấp nóng) 4-1 13 Bánh Bao (để hấp nóng) 4-2 13 Món Hấp 4-5 13 Trứng Hấp 4-4 13 Xúc xích 4-3 Mì Sợi 14 Súp Mì Ống 5-1 14 Mì Udon (Cà ri) 5-4 15 Mì Ramen Ăn Liền 5-7 14 Mì Ống (Vị sốt cà chua) 5-2 15 Mì Somen 5-5 15 Mì Spaghetti Thủ Công 5 14 Mì Udon 5-3 15 Mì Ramen 5-6 Lên men 16 Mạch Nha Gạo Muối 6-1 16 Pho Mát Kem 6-4 17 Douhua (Bánh Pudding Đậu Phụ) 6-7 16 Amazake (Rượu Gạo Lên Men Ngọt) 6-2 17 Súp Miso Tự Làm 6-5 17 Đậu Phụ Tự Làm 6-8 16 Sữa chua 6-3 17 Súp Nhật Bản 6-6 17 Lên Men Bột Nhào Bánh Mì Thủ Công 6 Tráng miệng 18 Bánh Trái Cây 7-1 19 Mứt (Kiwi) 7-4 20 Bánh Mì 18 Bánh Bông Lan 7-2 19 Mứt (Cam) 7-4 (Lên men) Thủ Công 6 18 Bánh Sô-cô-la Hạnh Nhân (Brownie) 7-2 19 Bánh Kem 7-5 (Nướng) 7-7 18 Mứt Quả Táo 7-3 19 Nước Sốt Trắng 7-5 20 Bánh Pudding 7-8 19 Mứt (Dâu Tây) 7-4 19 Tsubuan (Sốt Đậu Adzuki Sệt) 7-6 20 Bánh Táo Thủ Công 7 vi-1 Thực Đơn 21 Bò Hầm Khoai Tây 2-1 22 Thịt Bò Om Nước Tương 2-6 23 Bò Hầm 2-17 Nhật Bản 21 Gà Om Củ Cải Trắng 2-1 22 Cá Thu Om Nước Sốt Miso 2-10 24 Cá Thu Đao Thái Bình Dương Om 2-20 23 Cá Cam và Củ Cải Trắng 2-11 24 Hải Sản Bọc Giấy Nhôm Thủ Công 4 21 Gà Om Rau Chikuzen-ni 2-2 21 Bí Ngô Om 2-3 23 Oden 2-12 24 Sữa Trứng Rau Húng Hấp 4-4 22 Bạch Tuộc Om Khoai Sọ 2-5 23 Rong Biển Hijiki Hầm 2-16 24 Miso Thịt 2-19 22 Gân Bò Om 2-6 Không phải 25 Thịt Lợn Cuộn Hầm Đu Đủ 1-9 26 Cà Tím Rán Với Tương Ớt Trung 2-13 26 Thịt Lợn Luộc 3-6 Halal 25 Thịt Lợn Om 2-7Quốc 26 Thịt Vai với Nước Sốt Cà Chua Thủ Công 2-2 25 Xương Hầm Rau Củ 1-9 26 Sườn Lợn Om Đậu Phụ 2-18 25 Thịt Heo Xào Đậu Nành 2-13 Sử dụng thiết bị đúng cách bằng cách đọc “Hướng Dẫn Vận Hành” về cách sử dụng và Giải Thích Thực Đơn/Công Thức phòng ngừa cơ bản. Thời gian nấu (nấu tự động)/ Phạm vi Số lượng người ăn/ cài đặt thời gian (nấu thủ công) Khối lượng nguyên liệu • Nấu tự động: Thời gian làm nóng tiêu chuẩn kể từ khi bắt đầu nấu cho đến khi kết thúc • Nấu tự động cho số lượng người ăn được đề cập trong danh sách nguyên liệu. Nấu tự động khả dụng cho số lượng người ăn/lượng nguyên liệu được đánh dấu *. Thời gian nấu thực tế có thể thay đổi phụ thuộc vào lượng nguyên liệu và nhiệt độ. • Nấu thủ công • Nấu thủ công: Thời gian tiêu chuẩn để cài đặt cho nấu Trừ khi được nêu khác đi, có thể nấu cho số lượng người ăn/lượng nguyên liệu Chức năng làm nóng tự động hoạt động: cho đến khi nước/súp sôi đối với các được đánh dấu * theo cùng một cài đặt thời gian. thực đơn từ “1 Cà ri/Súp” đến “5 Mì sợi”; hoặc cho đến khi đạt đến nhiệt Chuẩn bị nguyên liệu theo số lượng người ăn trừ khi được nêu khác đi. độ phù hợp cho mỗi thực đơn “6 Lên men” và “7 Tráng miệng”. Đặt thời Nếu công thức dành cho 4 người ăn, chuẩn bị một nửa lượng nguyên liệu gian nấu sau khi hoàn thành làm nóng tự động. ban đầu khi nấu cho 2 người ăn, trong khi đó chuẩn bị 1,5 lần lượng nguyên liệu ban đầu khi nấu cho 6 người ăn. Nguyên liệu • Số lượng Tuân thủ lượng nguyên liệu được đề cập trong công thức. Công suất nấu tối đa - Khi nấu một thực đơn không có trong Sách Hướng Dẫn Nấu Ăn này, lượng nước và gia vị không nên vượt quá ngưỡng “Ngưỡng TỐI ĐA ” thể hiện lòng nồi. Khi nấu một thực đơn không có trong Sách Hướng Dẫn Nấu Ăn này, lượng nước và gia vị nên dưới mép trên của bình ít nhất 4 cm. - Số lượng nguyên liệu không được chạm vào bộ khuấy. • Đo lường 1 thìa canh = 15mL; 1 thìa cà phê = 5mL 1mL = 1cc Tối đa đến mức này • Nếu hạt nêm (Consommé) có trong danh sách nguyên liệu, hãy dùng loại ưa thích của bạn như là gà, bò và cá. vi-2 Tự động khuấy đều vào đúng thời điểm và điều chỉnh nhiệt độ. Một số thực đơn không cần đến Bộ Khuấy (hoặc không cần khuấy đều). Cari/ Súp Hãy tham khảo từng thực đơn. Cari Gà Bộ Khuấy Cài đặt sẵn Cari Keema Bộ Khuấy Cài đặt sẵn "Không Dùng Nước" Tự Động Cari/Súp 1-3 Thời Gian Chế Biến 20 phút Tự Động Cari/Súp 1-1 Thời Gian Chế Biến 1 giờ 5 phút Nguyên liệu (cho 4 người ăn) Nguyên liệu (cho 4 người ăn) Cà chua to (cắt khúc nhỏ 1,5 – 2cm).............................. 1 quả (200g) Cà chua (cắt khúc) ........................................................................ 3 quả (450g) Hành (thái nhỏ) ................................................................................1 củ (200g) Hành (thái nhỏ) ...................................................................................2 củ (400g) Cà (cắt miếng nhỏ 1,5 – 2cm) ............................................ 1 quả (100g) Cần tây (thái nhỏ) ..............................................................................1 củ (100g) Ớt Paprika (cắt miếng nhỏ 1,5 – 2cm) ...........................................1 quả Cánh gà............................................................................8 miếng (60g/miếng) Thịt băm (nát vừa đủ) ................................................................................300g Tỏi và gừng (giã nhỏ) .................................................................................. Tùy ý Nước xốt cari ....................................................................Dùng cho 2 người Nước cốt cari ..................................................................Dùng cho 4-5 người. * Thực đơn chế biến tự động này phù hợp với từ 4 đến 6 người * Thực đơn chế biến tự động này phù hợp với từ 2 đến 6 người ăn ăn. 1. Lăp bộ khuấy vào nồi. 1. Lăp bộ khuấy vào nồi. 2. Cho tất cả nguyên liệu vào lòng nồi theo đúng thứ tự trong 2. Cho tất cả nguyên liệu vào lòng nồi theo đúng thứ tự ghi danh sách và gạt bằng bề mặt. trong danh sách. Chọn AUTO (tự động) và ấn ENTER Chọn AUTO (tự động) và ấn ENTER (Chọn) Chọn chế độ [CURRY/SOUP 1] (Cari/Súp 1) và ấn ENTER Chọn chế độ [CURRY/SOUP 1] (Cari/Súp 1) và ấn ENTER (Chọn) (Chọn) Chọn mã số thực đơn [CURRY/SOUP 1-3] (Cari/Súp 1-3) Chọn mã số thực đơn [CURRY/SOUP 1-1] (Cari/Súp 1-1) Ấn START (Khởi động). Ấn START (Khởi động). [CURRY/SOUP 1-1] Ấn START. 3. Đảo đều trước khi ăn. Cari Gà Malay Bộ Khuấy Cài đặt sẵn Món Cari Xanh Bộ Khuấy Cài đặt sẵn (Ảnh món ăn d) (Hình Ảnh Món Ăn 1) Tự Động Cari/Súp 1-1 Thời Gian Chế Biến 1 giờ 5 phút Tự Động Cari/Súp 1-3 Thời Gian Chế Biến 20 phút Nguyên liệu (cho 4 người ăn) Nguyên liệu Đùi gà ...................................................................................................................200g Hành (cắt khúc) .....................................................................................................1 Cà ..........................................................................................................2 quả (200g) Khoai tây (cắt khúc) .............................................................................................1 Măng luộc .........................................................................................................100g Đùi gà (chặt miếng) ....................................................................................800g Ớt Paprika (đỏ) .............................................................................................1 quả Bột cari trộn sẵn ...........................................................................................200g Bột cari xanh ...................................................................................................50g Muối ....................................................................................................1 thìa cà phê Nước cốt dừa.............................................................................................
Load more

Recommended publications
  • On TAIPEI JAN21 DEC20 Vol
    Centered Vol. 21 | 04 DEC20 on TAIPEI JAN21 A publication of the Community Services Center 2021 SPRING & SUMMER ACTIVITIES CATALOG INSIDE Dec 20 cover.indd 1 2020/11/25 上午7:41 Dec 20 cover.indd 2 2020/11/25 上午7:41 CONTENTS December 2020/January 2021 volume 21 issue 4 CSC COMMUNITY From the Editors 5 The Community Services Center’s Auction Highlights 9 December 2020/ January 2021 Center Gallery 6 The Red Room’s 11th Anniversary: Artists Break the Pause 11 December Activities Highlights 7 How To Become A Red Roomer 11 CSC Business Classified 33 OUTLOOK Loneliness: An Opportunity to Grow 14 Why Do Organizations Need More Trained Facilitators? 22 Recognizing Ourselves In Each Other 24 The Homeless 26 Publisher Community Services Center, Taipei Editor Suzan Babcock Christmas in Wulai X 27 Co-editor Richard Saunders Advertising Manager Naomi Kaly Magazine Email [email protected] Tel 02-2836-8134 SUPPLEMENT Fax 02-2835-2530 2021 Spring & Summer Activities 17 Community Services Center Editorial Panel Siew Kang, Fred Voigtmann Printed by Farn Mei Printing Co., Ltd. 1F, No. 102, Hou Kang Street, Shilin POETRY District, Taipei Tel: 02-2882-6748 Fax: 02-2882-6749 A Child’s Christmas Elsewhere 21 E-mail: [email protected] Centered on Taipei is a publication of the Community Services Center, ART 25, Lane 290, Zhongshan N. Rd., Sec. 6, Tianmu, Taipei, Taiwan The Living Art of Bonsai 28 Tel: 02-2836-8134 fax: 02-2835-2530 e-mail: [email protected] FOOD Correspondence may be sent to the editor at coteditor@ The Lab, French Bistro 30 communitycenter.org.tw.
    [Show full text]
  • Амурский Медицинский Журнал №3 - 4 (15 - 16) 23 Tate and Breast Cancer and Lower Blood Cholesterol in People from Asia Countries
    ence of chronic diseases in the cadets overall efect on the level of vitamin D (p=0.025), but this is not due to nosological forms (p=0,189>0.05). From the bone-joint system, there are diferences in the levels of vitamin D at 5 % level of signiicance, with low levels of vitamin D observed in the cadets with the chest deformity and lat feet. Thus, there is a contribution to an insuicient level of vitamin D are contributing factors such as the combination of in the body available virus - bacterial infection on the background of chronic pathology of gas- trointestinal tract and disorders KSS-71,4%. It has the value of summer holiday of teenagers in areas of high solar insolation resulting in increased and even in winter was signiicantly higher than in adolescents, the vacation of which took place in the zone of low insolation(p<0.001). Inluenced by and taking multivitamins which include prophylactic dose of cholecalciferol (400-500МЕ) Alphabet, and Vitrum Duovit in contrast to the group with low vitamin D and adolescents did not take multivitamins(p<0.001). The analysed results indicate a high frequency of failure and deiciency of cholecalciferol in the Amur re- gion in children 15-17 years of 86.6% with a mean level of vitamin 25(Oh)D=26,74±0,81 ng/ml. Conclusion. To prevent low vitamin D level of adolescents is necessary to study 25(OH)D, its correction and control, taking into account risk factors for developing deiciency of vitamin D. Prophylactic administration of vitamin D should continue, and adolescent children year-round, given the low solar insolation, with the use of vitamin d compounds.
    [Show full text]
  • Microbiología De Las Hortalizas Fermentadas Y Beneficios De La Fermentación”
    MÁSTER EN SEGURIDAD Y CALIDAD DE LOS ALIMENTOS CURSO ACADÉMICO 2019/2020 TRABAJO FIN DE MÁSTER “MICROBIOLOGÍA DE LAS HORTALIZAS FERMENTADAS Y BENEFICIOS DE LA FERMENTACIÓN” Alumna: Ana Jarixsa Niebla Gutiérrez Tutora: Mª Victoria de Zárate Machado Convocatoria: Julio 2020 AUTORIZACIÓN Dra. Mª Victoria de Zárate Machado, Profesora Titular de Microbiología de la Universidad de La Laguna. INFORMA: Que Dña. Ana Jarixsa Niebla Gutiérrez, alumna del Máster Universitario en Calidad y Seguridad de los Alimentos de la Universidad de La Laguna, ha realizado bajo mi dirección el Trabajo Fin de Máster titulado “Microbiología de las hortalizas fermentadas y beneficios de la fermentación”. Revisado el presente trabajo, autorizo su presentación para que proceda a su lectura y defensa pública para optar al título del Máster Universitario en Calidad y Seguridad de Alimentos. En La Laguna a 3 de junio de 2020 Fdo: Mª Victoria de Zárate Machado Este documento incorpora firma electrónica, y es copia auténtica de un documento electrónico archivado por la ULL según la Ley 39/2015. La autenticidad de este documento puede ser comprobada en la dirección: https://sede.ull.es/validacion/ Identificador del documento: 2613125Código de verificación: aP3cIX57 Firmado por: Victoria de Zárate Machado Fecha: 03/07/2020 12:15:57 UNIVERSIDAD DE LA LAGUNA 1 / 1 Índice RESUMEN…………………………………………………………………………1 ABSTRACT………………………………………………………………………..1 1. INTRODUCCIÓN……………………………………………………………..2 2. OBJETIVOS…………………………………………………………………...2 3. MATERIAL Y MÉTODOS……………………………………………………3 4. FERMENTACIONES EN HORTALIZAS: MICROORGANISMOS………...3 QUE INTERVIENEN 5. VERDURAS FERMENTADAS……………………………………………….4 5.1 CHUCRUT O SAUERKRAUT…………………………………....8 5.2 KIMCHI……………………………………………………………9 6. LEGUMBRES FERMENTADAS…………………………………………….11 6.1 SALSA DE SOJA………………………………………………....13 6.2 TEMPEH…………………………………………………………..14 7.
    [Show full text]
  • ISC Global Pandemic Cookbook
    The ISC Global Pandemic Cookbook Photo by Michał Kępień 2020 ISC Global Pandemic Cookbook 1 Photos by Michael McNally, Michał Kępień, Matthijs Mekking Kępień, Michał McNally, Michael Photos by ISCISC Global Global Pandemic Pandemic Cookbook Cookbook People need comfort in challenging times... The coronavirus pandemic has wreaked unimaginable havoc on lives around the world. As we all hunker down at home and try to stay safe and sane, one thing remains constant: we all need to eat. Internet Systems Consortium, Inc. (ISC) So we thought, while we’re creating all these is a US nonprofit 501(c)(3) corporation masterpieces in the kitchen, why not share dedicated to developing software and some of them with our users, customers, and offering services in support of the Internet friends? And here you have the “fruits” of infrastructure. that effort: the first (and hopefully last) ISC Global Pandemic Cookbook. At this difficult moment in human history, we recognize more than ever the need to It is in no way comprehensive, and you may maintain connections – not just via our BIND not even get a complete meal out of it (we’re 9, ISC DHCP, and Kea DHCP software, but heavy on the desserts), but these recipes our human connections come from all over the as well. world and are all foods that we and/or our ISC’s staff members families enjoy. Most of live in 11 different us (with one exception) countries around the are not professional world: the US, the UK, photographers, so Brazil, France, the our photos are just as Netherlands, Austria, “homemade” as our Denmark, Poland, recipes.
    [Show full text]
  • Issue #31 the Kuchroo Times Announcements: Journal Club BWH Postdoctoral Association Communication Survey
    Tuesday, April 28, 2020 Issue #31 The Kuchroo Times Announcements: Journal Club BWH Postdoctoral Association Communication Survey This week Vinee will be presenting a recent paper (see The BWH PDA designed a short survey so that they attachment) from Rusty Jones lab on dependence of can assess needs within the postdoc community with activated T cells on exogenous methionine. respect to enhancing specific communication skills That said, please volunteer for the coming weeks in case (i.e. writing, teaching/mentoring, negotiating, you haven’t presented yet. etc.). The survey itself is 9 questions and should take no more than a few minutes. https://docs.google.com/spreadsheets/d/1GyVz1A5P_kLhRUo4- Please contact Brittani Price or Ashley Ogawa- 6QTKQbk8qTSuSYdUvZ1dSvCFqc/edit#gid=0 Wong with any questions Take the survey here Building a Successful C/T Research Career: A Webinar Series Research Faculty and Trainee Meeting: Postdocs Only on Leadership, Communications, and Mentoring Wednesday, April 29, 12:30 - 1:30pm, Zoom Meeting Session dates run from April - May, 2020 These meetings provide opportunities for investigators from across BWH departments to meet This is a Harvard Catalyst weekly webinar series for with the BRI Executive Committee and provide researchers looking to develop their leadership, feedback directly. Please sign up to attend the communication, and mentorship skills. appropriate lunch based on your rank. Learn more and register here Register here View all meetings based on rank here Additionally, Harvard Catalyst is offering five online courses in Clinical & Translational Research. Learn more and register here Quote of the Day: "If you want to go fast, go alone.
    [Show full text]
  • Perubahan Ciri Tradisional Pada Ramen Makanan Jepang Di Medan
    PERUBAHAN CIRI TRADISIONAL PADA RAMEN MAKANAN JEPANG DI MEDAN MEDAN NI ARU NIHON NO DENTŌTEKINA RAMEN NO HENDŌ SKRIPSI Skripsi ini diajukan kepada panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam Bidang Ilmu Sastra Jepang Oleh: MEIDINA ANINDITA SIREGAR 150708031 PROGRAM STUDI S1 SASTRA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2019 UNIVERSITAS SUMATERA UTARA PERUBAHAN CIRI TRADISIONAL PADA RAMEN MAKANAN JEPANG DI MEDAN MEDAN NI ARU NIHON NO DENTŌTEKINA RAMEN NO HENDŌ SKRIPSI Skripsi ini diajukan kepada panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam Bidang Ilmu Sastra Jepang Oleh: MEIDINA ANINDITA SIREGAR 150708031 Pembimbing Prof. Hamzon Situmorang, M.S., Ph.D. NIP: 19580704 198412 1 00 1 PROGRAM STUDI S1 SASTRA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2019 UNIVERSITAS SUMATERA UTARA Disetujui Oleh : Fakultas Ilmu Budaya Universitas Sumatera Utara Medan Medan, 18 Desember 2019 Program Studi Sastra Jepang Ketua, Prof. Hamzon Situmorang, M.S.,Ph.D NIP. 19580704 1984 12 1 001 UNIVERSITAS SUMATERA UTARA PENGESAHAN Diterima Oleh: Panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam bidang Ilmu Sastra Jepang pada Fakultas Ilmu Budaya Universitas Sumatera Utara Pada : Pukul 13.00 WIB Tanggal : 18 Desember 2019 Hari : Rabu Program Studi Sastra Jepang Fakultas Ilmu Budaya Universitas Sumatera Utara Dekan, Dr. Budi Agustono, M.S. NIP. 19600805 198703 1 001 Panitia Tugas Akhir: No. Nama Tanda Tangan 1. Prof. Hamzon Situmorang, M.S, Ph.D . (...........................) 2. Drs. Eman Kusdiyana, M.Hum.
    [Show full text]
  • Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: a Metabolomics Approach
    H OH metabolites OH Article Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach Yong Sung Kwon 1, Sunmin Lee 1, Seung Hwa Lee 2, Hae Jin Kim 2 and Choong Hwan Lee 1,* 1 Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; [email protected] (Y.S.K.); [email protected] (S.L.) 2 Experiment Research Institute, National Agricultural Products Quality Management Service, Gyeongsangbuk-do 39660, Korea; [email protected] (S.H.L.); [email protected] (H.J.K.) * Correspondence: [email protected]; Tel.: +82-2-2049-6177 Received: 22 August 2019; Accepted: 11 September 2019; Published: 13 September 2019 Abstract: Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; DJ, Miso; MS, Doubanjiang; DB, Tianmianjiang; TM) was performed. Six FSPs could be clearly distinguished by principle component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Amino acid contents were relatively higher in NT and CG, sugar and sugar alcohol contents were relatively higher in MS and TM, isoflavone glycoside contents were relatively highest in CG, isoflavone aglycon contents were the highest in DJ, and soyasaponin contents were the highest in CG. Antioxidant activity and physicochemical properties were determined to examine the relationships between the FSPs and their antioxidant activities. We observed a negative correlation between isoflavone aglycon contents and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) activity.
    [Show full text]
  • Catalog — Sauce & Dressings
    2015.09.04 Catalog — Sauce & Dressings - Sauce (Baste) - Soy Sauce - Ponzu Sauce - Dressing - Dipping Sauce - Condiments Sauce (Baste) 2015.07.17 Photo Product Name/Code Features Use Selected the best matching pure Besides sukiyaki, good company-brewed soy sauce for for wide range of sukiyaki. No need to thin. Enables cooking from simmered Code No. 311741 everyone to cook delicious sukiyaki meat & potatoes, *Sukiyaki Sauce easily. simmered dishes, rice bowl dishes etc. *Sukiyaki thin slice of beef cooked in a heavy iron pan with various vegetables and tofu Pure brewed soy sauce-based sauce Take out thin slices of with ginger and garlic. Best with pork or beef (200g), Code No. 311804 shredded ginger to add richer flavor mix well with 1 bag of and texture. ginger pork sauce, heat Ginger Pork Sauce the pan, lay oil and fry to cook. Simply, mix with fried pork, Besides sweet and sour vegetables etc. to cook sweet and sour pork, also good for meat Code No. 311700 pork at home. balls and sweet and sour fish, chicken etc. Sweet & Sour Pork 80g Spicy sauce of *Doubanjiang and [1] Boil 1 bag (about garlic flavor. Sesame oil flavor 200g) of bean sprouts in stimulates appetite. boiling water for about 10 seconds. Code No. 312610 *Doubanjiang [2] Cool with water and Chinese chili bean sauce drain well. Tasty Hot Bean Sprout [3] Dress well with Sauce seasoning liquid (45ml, 3 tablespoons). Also good as warm vegetable salad, fried dish, and steamed dish Soy Sauce 2015.07.17 Photo Product Name/Code Features Use Enhanced umami soy-sauce for Good for simmered umami-lovers.
    [Show full text]
  • Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus Subtilis Capable of Producing a Phenolic Glycoside, Arbutin
    antioxidants Article Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin Young Hun Jin , Ah Ran Jeon y and Jae-Hyung Mah * Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea; [email protected] (Y.H.J.); [email protected] (A.R.J.) * Correspondence: [email protected]; Tel.: +82-44-860-1431 The author contributed equally to this work and should be considered as co-first author. y Received: 25 November 2020; Accepted: 15 December 2020; Published: 18 December 2020 Abstract: The production of arbutin, an effective tyrosinase inhibitor as well as an outstanding antioxidant, by 691 Bacillus strains isolated from soybean-based foods was tested to enhance the tyrosinase inhibitory activity of soybeans via fermentation with the strains. Among the strains tested, the 5 strains capable of significantly producing arbutin were identified as B. subtilis via 16S rRNA sequencing. When soybeans were fermented with each of the selected strains, the arbutin content was highest on day 1 of fermentation and decreased thereafter. However, the tyrosinase inhibitory activity of the fermented soybeans continuously increased as fermentation progressed, whereas the activity of non-inoculated soybeans was consistently low. The results indicate that arbutin enhances the tyrosinase inhibitory activity of soybeans in the early period of fermentation, while other substances besides arbutin contribute to the activity in the later period. Consequently, soybeans fermented with arbutin-producing B. subtilis strains could be considered as a natural source of cosmeceuticals and nutricosmetics used in skin lightening and may be of interest in the food industry because they contain well-known and powerful antioxidants such as arbutin and other substances.
    [Show full text]
  • Extracted from F*Ck That's Hot! by Billy Law, Published by Smith Street
    Extracted from F*ck That’s Hot! by Billy Law, published by Smith Street Books, AU$ 39.99. Photography © Georgia Gold. Sichuan-Style Eggplant ‘Yu xiang’ is a famous seasoning in Sichuan cuisine. Despite the term literally meaning ‘fish fragrance’ in Chinese, this popular eggplant dish actually contains no seafood. The harmonious balance of salty, sweet, sour and spicy in the sauce really makes the eggplant sing, making it so much more than just a naughty emoji. Serves 4 as a side dish 3 long (about 600 g) Chinese eggplants sea salt 2 tablespoons vegetable oil 1 teaspoon Sichuan peppercorns, coarsely crushed 2 bird’s eye chillies, thinly sliced 2 tablespoons doubanjiang (see Note) 4 garlic cloves, finely chopped 2.5 cm knob of ginger, grated 1 spring onion (scallion), thinly sliced handful of coriander leaves, roughly chopped (optional) steamed jasmine rice, to serve Yu xiang sauce 1 teaspoon light soy sauce 2 tablespoons Shaoxing rice wine 1 tablespoon Chinese black vinegar 2 teaspoons cornflour (corn starch) 1 tablespoon sugar Cut the eggplants in half, then cut each half into quarters. Place the eggplant on a baking tray, skin side down, and lightly sprinkle salt over the top. Set aside for 20 minutes to allow the eggplant to sweat out some of its juices, then rinse and pat dry with paper towel. Meanwhile, combine the yu xiang sauce ingredients in a small bowl. Set aside. Heat the vegetable oil in a wok or large frying pan over high heat until smoking. Add the eggplant and stir-fry for 2–3 minutes, until the eggplant is soft and starting to brown on all sides.
    [Show full text]
  • 2021 Spring & Summer
    2021 Spring & Summer Activities Tel: 8145-9007 Ext. 1115 E-mail: [email protected] Website: tes.tp.edu.tw Online Application: tes.openapply.com FB: Taipei European School The Taipei European School consists of 1,750 students aged 3-19 from over 55 nations, and offers curricula from the U.K., Germany and France. Classes start from nursery level and continue all the French German British Primary British Secondary way through to our fully accredited International Baccalaureate High School Programme, with our Section Section Section & High School Section graduates continuing onward to top Universities across the world! For more information, please visit our website or contact the Admissions Office. Welcome To The Center December 1, 2020 Dear Friends, Registration Information Welcome to the Center! With our knowledgeable, English-speaking instructors you Advance registration is required for all Center activities. Registration may be can discover the culture, language, food, sights and sounds of Taiwan. done by phone, email, online or in person. For online registration please go to the Center’s website: http://www.communitycenter.org.tw The Center is also a place to come for help and information when you need it, meet people with similar interests, and even to just come and relax on our comfy sofas Payment is due at least one week prior to the start of any activity. Some and have a cuppa! activities may require earlier payment. Should an activity become fully subscribed and a wait list created; payment will be due upon request. We Join us! Register for a class or tour.
    [Show full text]
  • Fermentation-Enabled Wellness Foods: a Fresh Perspective
    Food Science and Human Wellness 8 (2019) 203–243 Contents lists available at ScienceDirect Food Science and Human Wellness jo urnal homepage: www.elsevier.com/locate/fshw Fermentation-enabled wellness foods: A fresh perspective a a,b,∗ a,b a Huan Xiang , Dongxiao Sun-Waterhouse , Geoffrey I.N. Waterhouse , Chun Cui , a Zheng Ruan a South China University of Technology, Guangzhou, China b School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand a r t i c l e i n f o a b s t r a c t Article history: Fermented foods represent an important segment of current food markets, especially traditional or eth- Received 15 July 2019 nic food markets. The demand for efficient utilization of agrowastes, together with advancements in Accepted 19 August 2019 fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and Available online 23 August 2019 innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attention. The microorganisms contained in many common fermented foods can Keywords: serve as “microfactories” to generate nutrients and bioactives with specific nutritional and health func- Fermented foods tionalities. Herein, recent research relating to the manufacture of fermented foods are critically reviewed, Microbial factories Bioactive placing emphasis on the potential health benefits of fermentation-enabled wellness foods. The impor- Probiotics tance of the correct selection of microorganisms and raw materials and the need for precise control of Nutrients fermentation processes are explored. Major knowledge gaps and obstacles to fermented food production Processing technologies and market penetration are discussed.
    [Show full text]