1) pickle
[英]['pɪkl] [美]['pɪkḷ]
泡菜
1.
Application of Siraitia grosvenori to the lactic acid bacteria fermented food of pickle;
罗汉果在乳酸菌发酵食品泡菜中的应用研究
2.
Progress of the research on the fermented pickle's production;
泡菜发酵生产的研究进展
3.
The influence of spices on the growth of yeasts in Sichuan pickle;
香辛料对四川泡菜中酵母菌生长的影响
2) pickles
[英]['pikl] [美]['pɪkḷ]
泡菜
1.
Reviews on research progresses and actual problem on pickles;
泡菜的研究进展及生产中存在的问题
2.
Application of biologic preservative on production of nutrimental strengthened pickles by intensified fermentation;
生物防腐剂在低盐泡菜强化发酵工艺中的应用
3) pickled vegetable
泡菜
1.
The quality control of pickled vegetable and its influencing factors;
影响泡菜的因素及其质量控制
2.
Study on nitrate reductase activity during the fermentation of pickled vegetable;
泡菜发酵过程中硝酸盐还原酶活性的研究
3.
The pickled vegetable is a vegetable product,which has a long history and local characteristics and is loved very much by domestic.
泡菜是一种具有悠久历史和地方特色的乳酸发酵蔬菜制品 ,深受国人喜爱。
4) Pickled vegetables
泡菜
1.
The paper researched some major influencing factors at room temperature(15～20 ℃),with pickled vegetables regarding as raw material.
文章以泡菜(甘蓝)为主要原料,研究了在室温(15～20℃)条件下影响亚硝酸盐含量的几种主要因素,结果表明:较高的食盐浓度可明显抑制亚硝酸盐的生成;在发酵过程中,不同的起始pH对亚硝酸盐含量也有较大的影响;在发酵后期,亚硝酸盐含量基本趋于稳定,且各种影响因素对成熟泡菜中亚硝酸含量基本无影响,因此确定了泡菜的安全食用期。
2.
The developing condition,processing technology of Sichuan pickled vegetables and Korea pickled vegetables was compared,in order to use the achievement of Korea pickled vegetables for reference and give some advice on the direction of Sichuan pickled vegetables.
对四川泡菜和韩国泡菜的发展状况、生产的工艺技术进行了比较,可以对比韩国泡菜的生产和发展方面的成果,为我国泡菜的发展提出建议。
3.
Adopting high quality pickled vegetables which have forty years continuous formentation as bacteria source Optimum seeking two pickled vegetables lactic bacteria purebred by seed selection systematicly and strictly, and applyirg it to 500 ton pickled vegetabks per year industried production.
采用有四十余年连续发酵周期的优质泡菜液为菌源,经系统、严格地菌种选育,优选出二株泡菜乳酸纯种,并成功地应用于年产500吨泡菜的工业化生产。
5) kimchi
[英][kimtʃi:] [美][kɪmtʃhi]
泡菜
1.
The isolated strains from kimchi and its use in semi-dry fermented sausage;
泡菜的分离菌株及其在半风干香肠中的应用
2.
Study of Molecular Identification of Ascaris Egg from Kimchi;
泡菜中蛔虫卵分子鉴定技术研究
3.
Dynamic Analysis of the Main Components Changes in Process of Kimchi Fermentation
传统泡菜发酵过程中主要成分的动态分析
6) Sauerkraut
[英]['saʊəkraʊt] [美]['saur'kraut]
泡菜
1.
Research of Lactobacillus in Sauerkraut Production;
乳酸菌在泡菜生产中的应用
2.
Objective To isolate and identify lectin-producing lactobacillus from sauerkraut juice.
目的从泡菜汁中分离产凝集素乳杆菌并鉴定。
3.
In order to obtain probiotic starters of sauerkraut, 59 strains were isolated from 15 samples of brine through comparing sizes of dissolved calcium circle.
以筛选具益生特性的泡菜发酵剂为目的,从15个泡菜样品中通过比较溶钙圈的大小分离出59株产酸能力较强的菌株。
补充资料：泡菜
蔬菜的腌制品。蔬菜洗净晾干后装入陶坛内，加淡盐水及其他配料如红糖、辣椒、花椒、白酒(或黄酒)等，密封浸泡一段时间后，经乳酸发酵制成。质地鲜嫩，清脆爽口。以四川泡菜最为著名。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条