1) curing
盐腌
1.
Therefore, this study was designed to track the changes of duck meat tenderness and related characteristics with breed and cutting position, heating and curing, and calpain gene, and then to provide rationale for practical problems in duc.
本研究结合国内鸭肉生产的实际，从品种和部位、加热和盐腌、钙激活蛋白酶基因等三个方面研究鸭肉嫩度的影响因素，阐明鸭肉嫩度及其相关指标的变化情况，揭示鸭肉嫩度的变化机制，从而为优质鸭肉的生产和加工提供理论指导。
2) Low-salted pickling
低盐腌制
3) Salted vegetables
盐腌菜
1.
Analysis on concentration of nitrite in salted vegetables.;
市售盐腌菜中亚硝酸盐含量分析
4) country cure
干盐腌制
5) light-salt cure
轻盐腌制
6) pickled products
盐腌食品
参考词条
补充资料：盐腌
是将盐搓入要腌的材料中或将材料浸在盐水中腌。
腌制的过程是材料水分渗出、盐分泌人、很脆、能保持素材的柔嫩和整洁。如辣白菜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。