1) Pickle radish
腌萝卜干
1.
In order to solve a problem of the vacuum package of pickle radish swell due to aerogen.
为解决产气微生物引起的真空包装腌萝卜干胖袋问题,从真空包装的萧山萝卜干中分离出2种产气菌,观察它们的形态、大小以及革兰氏染色、荚膜、芽孢特性。
2) pickle radish
腌制萝卜干
1.
Prevention of the pathogenic microorganism from pickle radish in vacuum package;
真空包装腌制萝卜干中致病菌的抑制
3) pickled radish
腌制萝卜
4) Salted white radish
腌制白萝卜
5) salted radish
腌制小萝卜
1.
It is mainly processed into salted radish, which is popular as it iswhite, dilicious, fragile and tender, moderate in size, and it is helpful to digestion andstimulate the appetite.
本文系统地研究了兰溪特色小萝卜在工厂腌制过程中品质变化规律，通过检测腌制过程中pH值，可溶性固性物，盐度，水份含量，亚硝酸盐及感观品质的变化发现：工厂自然发酵腌制小萝卜的品质受外界温度的影响显著。
6) pickle radish
萝卜干
1.
The effect of compound preservatives on preservation of pickle radish;
复合防腐剂对袋装萝卜干防腐效果的比较研究
2.
Xiaoshan pickle radish, which had been listed as original product by AQSIQ (General Administration of Quality Supervision, Inspection and Quarantine of P.
萧山萝卜干是浙江省知名的土特产，为中华人民共和国原产地域保护产品。
补充资料：腌萝卜干
腌萝卜干
腌萝卜干
原料: 原 料：
材料：白萝卜1200克，盐120克，重石1个。
制法: （1）将白萝卜洗净，带皮切块状，以一层折萝卜一层盐的方式放入竹篓内，再压上重石，使盐水能压出并流出容器外。
（2）重压二天后，取出萝卜日晒至干，此时颜色呈浅褐色即可。
特点: 萝卜不可日晒过度，否则会太干，吃起来口感如柴。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。