1) Low-salted
低盐化
1.
Study on Production Technics of Low-salted Meicai Vegetable;
梅菜低盐化生产工艺研究
2.
This paper, based on the relationship between tsatsai fresh keeping and low-salting, illustrated the principle of low-salted tsatsai, which combined the function of osmosis, organic acid, plant antibiotic, antiseptic and thermal sterilization, with an attempt to the qualitative production of low salt tsatsai.
以榨菜保鲜与低盐化的关系为依据,阐述了低盐化榨菜生产原理,即通过渗透压的作用、有机酸的作用、植物抗菌素和防腐剂的作用以及加热灭菌等的联合作用,以达到低盐化榨菜生产并保证质量的目的。
2) lightly saline pickle
低盐化盐渍蔬菜
3) lightly salinized vegetable
低盐化盐渍菜
1.
Analyzing potential hazards associated with processing of lightly salinized vegetable with small package, and identifying critical control points, We established the control standards, monitor procedures and correction measures for each critical controlpoints.
本文对小袋装的低盐化盐渍菜在加工中可能产生的危害进行分析(HA),找出控制的关键点(CCP),并确定各CCP的控制标准、监控程序和纠偏措施。
4) low salt
低盐
1.
The low salt soy sauce was produced by partly replacement of salt with ethanol in liquid state fermentation for 55 d.
用乙醇代替部分盐发酵55d生产的低盐酱油,其中20%盐、1%乙醇溶液泡曲发酵的原酱油中氨基酸态氮为0。
2.
This article explored the technology conditions of producing packing fermenting laver pickle of low salt, and researched the influence factors to pickle texture such as different salt density, stiffening agents, scald temperature and time, result showed the optimization conditions is 4% NaCl, hardening treatment 40 min of 0.
本文对紫菜低盐袋装发酵泡菜的技术条件进行了探讨,实验中研究了不同用盐量、硬化剂、热烫温度及时间对泡菜口感的影响。
5) low salinity
低盐
1.
Preparation of low salinity, boneless and massive ham;
低盐去骨块状火腿的研究
2.
The differences of the whole protein(under 40 kD) expression profiles in Sinonovacula constricta hemolymph after shot-term treatment of low salinity are detected using two-dimensional electrophoresis and image analysis software,The peptide mass map is obtained with MALDI-TOF-MS,A novel protein or polypeptide is identified by database retrieval.
应用双向聚丙烯酰胺凝胶电泳技术及图像分析技术寻找缢蛏在低盐环境压力下血淋巴内40kD以下小分子蛋白质组差异,制成肽质指纹图谱,MALDI-TOF-MS测序,通过数据库检索快速鉴定蛋白质或多肽。
3.
haitanensis cultured for 20 days under the condition of low salinity(15,10)were discussed.
对人工选育的褐绿色、翠绿色、红棕色坛紫菜F1、F2、F3代叶状体在低盐(盐度为15、10)培养条件下的生长和品质进行了研究。
6) corrosive rate
低磷酸盐-低氢氧化钠水处理工艺
补充资料：材料保护:磷化与铬酸盐化
磷化与铬酸盐化
金属在含有游离磷酸和易溶的硷﹑酸液中﹐利用表面附近的溶液酸硷度的变化获得难溶磷酸盐膜的材料保护技术。这种膜是金属在含有 6价铬和矿物性酸为主要组分的溶液中所形成的非结晶的无孔保护覆层。磷化广泛用於钢铁製品高级涂装层的前处理﹐还可与防锈油脂结合应用﹐延长有效保护期。磷化一般在接近溶液的沸点的温度下进行﹐硷化槽中的沉渣需要经常清理。铬酸盐化广泛用於锌压铸件﹑热浸锌件和镀锌镀鎘件上﹐形成的覆层能防止零件在潮湿环境中生锈﹐并能提高金属件的抗蚀性和改善外观。铝製品上的铬酸盐化有利於涂装﹐也能改善其抗蚀性和外观。
金属在含有游离磷酸和易溶的硷﹑酸液中﹐利用表面附近的溶液酸硷度的变化获得难溶磷酸盐膜的材料保护技术。这种膜是金属在含有 6价铬和矿物性酸为主要组分的溶液中所形成的非结晶的无孔保护覆层。磷化广泛用於钢铁製品高级涂装层的前处理﹐还可与防锈油脂结合应用﹐延长有效保护期。磷化一般在接近溶液的沸点的温度下进行﹐硷化槽中的沉渣需要经常清理。铬酸盐化广泛用於锌压铸件﹑热浸锌件和镀锌镀鎘件上﹐形成的覆层能防止零件在潮湿环境中生锈﹐并能提高金属件的抗蚀性和改善外观。铝製品上的铬酸盐化有利於涂装﹐也能改善其抗蚀性和外观。
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参考词条