1) pickle juice
泡菜汁
1.
Variance of main components in pickle juice during natural fermentation;
自然发酵泡菜汁中主要成分的变化
2.
The results show that in summer and autumn,the amount of lactobacilli in pickle juice could go up to 107 cfu/mL in five days,while in spring and winter,it could go up to 107 cfu/mL in eight days.
结果表明:夏秋季节,泡菜汁中乳酸菌数一般在5d可以达到107cfu/mL;冬春季节,一般8d可以达到107cfu/mL。
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) 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
5) 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。
6) 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
补充资料：鳞片辣萝卜泡菜
[原料/调料]
(1)白萝蔔(小) 2条
大白菜 1/2颗
(2)葱(切段) 3支
大蒜(切末) 5粒
姜(切末) 2大匙
(1)盐 1/3杯
水 3杯
(2)辣椒粉 2大匙
腌咸虾 2/3大匙
[制作流程]
(1)选择瘦长形的白萝蔔，去皮后切成每片0.5公分厚连接不断的鳞片状。大白菜切好备用，用盐水浸泡约12小时后捞起沥干。另一条白萝蔔切丝备用。
(2)将材料(2)与调味料(2)一起搅拌均匀，再拌入白萝蔔丝调匀后，塞入萝蔔鳞片中腌渍浸泡，依序放入瓮里盖好，置于阴凉处或冷藏待其自然发酵即可，约可保存10天。
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