1) pickled brassia juncea
腌雪菜
1.
Research on the compound flavor enhance formula forthe desalt pickled brassia juncea;
脱盐腌雪菜复合鲜味剂的调配研究
2) potherb mustard pickles
雪里蕻腌菜
1.
The spectra patterns of volatile flavor components in potherb mustard pickles detected by Gas Chromatography/Mass Spectometry(GC/MS) were investigated in order to identify key compounds in the pickles.
运用色 质 (GC/MS)联用技术对雪里蕻腌菜的风味物质进行了研究 ,以期发现能显著影响其风味特性的关键性成分 。
3) mango-pickle
腌菜
1.
Utilizing premature-drop mango and premature-fruit-thinning as raw material,the technology of mango-pickle was studied.
探讨了选用芒果落果、疏果为原料,加工芒果腌菜的工艺技术。
5) Pickles
[英]['pikl] [美]['pɪkḷ]
腌菜
1.
Catalytic-Kinetic Photometric Determination of Nitrite in Pickles with Micro-Wave Assisted Sample Digestion;
微波消解试样-催化动力学光度法测定腌菜中亚硝酸根
2.
To evaluate the sensory quality of uber mustards and pickles in pickling the sensory evaluation method was invovled and to analysis the textur characteristics in the same time the texture samples were used.
本研究以茎用芥菜(Brassica juncea coss,var tumida tsenee lee)及其腌制品(即榨菜和腌菜)为研究对象,供试样品采用自然发酵工艺进行榨菜和腌菜的腌渍。
6) salted potherb mustard
腌雪里红
补充资料：黄鱼雪菜粥
用料
黄鱼肉300克，雪里蕻100克，大米200克，豆油20毫升，姜丝3克，葱末5克，蒜片5克，料酒10毫升，米醋10毫升，精盐3克，味精3克，香油2克，胡椒粉2克，香菜末10克。
制法
①将黄鱼肉洗净，控干水分，备用。
②将雪里蕻洗净，切成碎末；大米淘洗干净，备用。
③炒锅上火，放入豆油烧热，投入葱末、姜丝、蒜片编香，加水适量，加入黄鱼肉、大米、精盐、料酒、米醋共煮粥，五成熟时，投入雪里燕末，再煮至粥熟，调入味精、香油、胡椒粉，撒上香菜末即成。
用法
每日1剂，分2次服完，连服10-15天。
功效
黄鱼性温，味甘，有益肾固精、健脾开胃、益气补虚等功效，可用于治疗肾虚阳痿、头晕失眠、脾胃虚寒诸症。雪里蕻性温，味辛、辣，有宣肺豁痰、温中利气等功效。
适应症
肾阳虚阳痿，症见腰膝酸软无力、小便频数，头昏耳鸣等症。
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