1) delicious pickles
多味酱菜
1.
The new processing techniques of low salt, flexible package and delicious pickles;
低盐软包装多味酱菜的制作新工艺
2) tasty and refreshing pickles
多味爽口酱菜
1.
Study on the process fill and technics of the tasty and refreshing pickles;
多味爽口酱菜的加工配方与工艺研究
3) French dressing
法式生菜调味酱
4) Put a bit more soy sauce in the food.
菜里多放点酱油。
5) pickle
[英]['pɪkl] [美]['pɪkḷ]
酱菜
1.
Study on discoloration reason and color-protecting for pickles;
酱菜褪色原因及护色措施的研究
2.
Application of Nisin and natamycin to low salty pickle;
乳酸链球菌素与纳他霉素在低盐酱菜中应用的研究
3.
The processing technology of oil-immersed edible fungus pickle was studied,and the optimum condition of keeping edible fungus crisp was confirmed.
通过实验研究了油渍食用菌酱菜的加工工艺,确定了食用菌保脆工艺的最佳条件。
6) pickles
[英]['pikl] [美]['pɪkḷ]
酱菜
1.
Study on the processing technique of papaya pickles;
番木瓜酱菜加工技术研究
2.
The establishment of whole quality system in pickles product;
酱菜生产中全程质量监测管理系统的建立
3.
Production technology of applying traditional technology to brew several kinds of salted pickles;
传统工艺酿制几种卤性酱菜的生产技术
补充资料：蘑菇酱菜
1、腌坯
将蘑菇去杂洗净沥干，按每100公斤加盐10—5公斤的比例，将菇置盐水中，以浸没为度。密封腌1周，期间翻动2次，使盐分渗透均匀。
2、酱渍
起菇沥去盐水，入清水中浸泡一天，捞出晾干，然后装入酱缸，按每100公斤用甜面酱50—70公斤的配比进行酱渍，温度以20℃为宜。酱渍期间每天早晨翻搅1次，10天后即可出缸。味道鲜美，既可做小菜，又可做炒菜配料。
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