1) 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 。
2) Pickled Potherb Mustard
腌雪里蕻
3) Potherb mustard
雪里蕻
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.
In this thesis the law of the forming of nitrite in the process of pickling of potherb mustard had been studied in detail.
试验详细研究了雪里蕻腌制过程中亚硝酸盐的形成规律 ,通过试验找出了亚硝酸盐的形成与雪里蕻腌渍液的食盐浓度、温度、酸度、含糖量及杂菌污染的关系 ,为在生产中有效降低腌制雪里蕻产品中亚硝酸的含量提供了理论依
3.
The study through pot cultivation, choose Cd and Pb, potherb mustard was used as a test material, discussed the relationship of absorptive character and heavy metals pollution from biology and environmental toxicology.
本研究选择Cd、Pb这两种重金属，选择雪里蕻，通过生物盆栽实验，从生物学、环境毒理学的角度阐述植物吸收特征与食品安全性的关系，深入了解食品生产与土壤重金属污染的关系；探讨在污染土壤上通过适当的施肥管理措施达到既能够保持一定的产量水平，同时又能控制土壤重金属从土壤向作物体内转移，为指导环境质量与食品安全的建设提供依据。
4) 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
5) salted potherb mustard
腌雪里红
6) 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。
补充资料：雪里蕻腌制
雪里蕻腌制
雪里蕻腌制
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①将新鲜的雪里蕻摘去烂叶，放置在墙角，等叶子大部分变黄后洗净晾干，再切成段，放在盆中，用盐揉搓均匀，码放在大玻璃瓶中，塞紧盖严。１个月后即可食用。
②将雪里蕻摘洗干净，晾至半干时用盐加几十粒花椒揉搓均匀，放在瓷盆中，加盖。２天后，翻一翻；再过２天，在菜上铺一个大塑料食品袋，压上石头。半个月后再翻倒一下，仍将石头压上，腌透后才能食用。
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