1) pickled vegetables
腌制小菜
2) curing
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
3) pickle
腌制
1.
R&D of pickle chayote;
佛手瓜系列产品的腌制技术
2.
Progress on research of reduction methods of nitrite content in pickled vegetables;
降低腌制蔬菜亚硝酸盐含量方法的研究进展
3.
The biochemical changes of nutriments during pickle of sweet melon were introduced,as well as the effects of NaCl content and pH on enzyme activity.
并提出了在加工腌制中防止甜包瓜产生酸败现象的方法。
4) pickling
腌制
1.
The pickling technology of some special pickled vegetables;
几种特色酱腌菜的腌制技术
5) salting
腌制
1.
Effects of Salting and Frying on Quality of Crisp Fried Crucian Carp;
腌制和炸制工艺对酥焅鲫鱼品质的影响
2.
The salting technic,processing condition and operation requirement were introduced in this paper.
介绍了金花菜、葱白系列产品的腌制加工工艺条件及操作要求,对开发腌制新产品具有指导意义。
3.
the product's color,flavor and microstructure shape affected by salt,compound spices,salting time were discussed by using orthogonal test to settle the best salting preparation.
运用正交试验讨论食盐、复合香辛料、腌制时间对产品的色泽、风味与组织形态的影响 ,确定最佳腌制配方。
6) pickled
腌制
1.
Content Changes of Nitrate and Nitrite in Pickled Cucumber;
腌制黄瓜硝酸盐与亚硝酸盐的动态变化
2.
Effects of nitrogen and sulphur application on nutritional quality of pickled leaf mustard(Brassica juncea,cv.
通过对不同氮硫处理的两个品种叶用芥菜(雪里蕻和包包青菜)进行腌制加工,研究氮硫对其营养品质的影响。
3.
Combined with traditional pickled Bullacta exarata technique, the key processing technology of Zhoushan pickled Bullacta exarata was studied in three items in detail, including sand removal, immobilization and pickle.
结合传统的泥螺腌制方法,详细研究了舟山泥螺加工工艺的几个关键步骤,主要包括吐沙、形态固定和腌制三个方面,结果表明:舟山泥螺较佳的吐沙工艺为盐水浓度2。
参考词条
补充资料：酱辣小菜
原料配方 咸芹菜15公斤 咸萝卜20公斤 咸地姜15公斤 咸苤蓝20公斤 咸胡萝卜20公斤 咸黄瓜20公斤 辣椒粉20公斤 味精0.2公斤 糖清0.015公斤 酱油40公斤
制作方法 将咸芹菜切成长3厘米的段，青萝卜、胡萝卜切成30×5×3毫米的花，苤蓝切成30×5×3毫米的菱角块，黄瓜切成30×5毫米的长条，咸地姜切成10×5毫米的小片。拌匀后用清水浸泡2小时，上榨脱水。然后入缸将配好辅料的酱油灌入浸渍，每天倒缸一次，7天后即为成品。
质量标准 色棕褐，有光泽，质脆嫩，味微辣。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。