1) pickles
腌渍雪菜
2) salting
腌渍
1.
The material choosing,processing technology,quality standard and testing method of the exporting salting rokkyo products were introduced in this article.
对出口腌渍藠头产品从原料选择、加工工艺、质量标准、检验方法等方面进行了阐述,为加快我国头生产产业化经营,促进农业现代化步伐提供了科学依据。
3) pickling
腌渍
1.
Study on Nutrients and Antioxidant Activity of Potherb Mustard during Pickling;
雪里蕻腌渍过程中理化成分及其抗氧化性变化研究
2.
This paper dealt with the main content of the innovation of traditional processing technology of pickles in detail, including ways of vegetables purchase, varieties of raw materials, technique of pickling, storage methods of salted vegetable, and technique of aging.
该文介绍了对酱腌菜传统生产工艺改革的主要内容,包括蔬菜收购方式、酱腌菜原料的品种、蔬菜腌渍工艺、蔬菜咸坯贮存方法、酱渍工艺等。
4) pickled Jeyusalem artichoke tuber
腌渍菊芋
1.
The nonfigurative texture quality of pickled Jeyusalem artichoke tuber was made embodied and digitally by the above methods.
利用质构分析仪对腌渍菊芋进行TPA(texture profile analysis)质地剖面分析。
5) pickling and fermenting
腌渍发酵
6) pickles
腌渍菜
1.
Isolation and characteristic investigation of lactic acid bacteria in commercial pickles;
市售腌渍菜中植物乳酸菌的分离及其特性研究
参考词条
补充资料：雪菜黄鱼汤
雪菜黄鱼汤
原料：
鱼1条，雪菜100克。 熟猪油、料酒、味精、精盐、葱各适量。
做法：
1、黄鱼剖开洗净，分别在鱼身两侧剞上波浪花刀，雪菜切成末。
2、炒锅置旺火上烧热，投入黄鱼，煎至两面金黄，倒入酒，加盖焖一下；
3、再加清水，用旺火烧沸，加盖用文火焖10分钟，至汤呈乳白色时加入雪菜、精盐和葱段，再用旺火烧沸，下味精，起锅装入大汤碗中即可。
特点：
雪菜黄鱼汤可刺激食欲，开胃消滞，有益健康。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。