1) hot condiment-containing food
腌料
1.
Selected ion monitoring(SIM) technique was used in the GC/MS determination of Sudan Ⅰ and SudanⅡin chilli powder and hot condiment-containing food products.
应用气相色谱-质谱联用(GC-M S)方法的选择离子监测技术,测定调味品辣椒粉和腌料中的苏丹红Ⅰ、Ⅱ色素。
2) curing ingredients
腌制用配料
4) nucleus material of pidan pickle agent
皮蛋腌制剂核心料
1.
On the basic of visual index and proportion of the eggs with eggwhite sticking shell and rotten heed, the stability of the pidan made by utilizing zine, copper,zine-copper mixture and nucleus material of pidan pickle agent was compared.
采用GB9694 -88标准比较了用锌法、铜法、铜锌合剂法、皮蛋腌制剂核心料法生产皮蛋的稳定性 ,以及皮蛋腌制剂核心料在不同季节 ,不同添加量按感观指标和粘壳、融头蛋产生的比例检验其稳定性。
5) spiced ham
加香(辛)料腌制的火腿
6) curing
['kjuəriŋ]
腌制
1.
Optimization of curing condition in production of flavor vinasse fish;
风味醉鱼生产过程中腌制条件的优化研究
2.
Effect of different frequency ultrasonic on curing of low salted pork;
不同频率超声波处理对低盐咸肉腌制的影响
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