2) curing
['kjuəriŋ]
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) Cured meat
腌肉
1.
Isolation and selection of lactic acid bacteria from cured meat
腌肉中乳酸菌的分离选育
4) pickle
[英]['pɪkl] [美]['pɪkḷ]
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。
5) pickling
[英]['pikl] [美]['pɪkḷ]
腌制
1.
The pickling technology of some special pickled vegetables;
几种特色酱腌菜的腌制技术
6) Salted fish
腌鱼
1.
Nutritional components of the salted fish from southeast of Guizhou were analyzed and evaluated,including general nutrients,minerals and trace elements,amino acid compositions,fatty acid compositions,nitrite and heavy metals content.
对贵州黔东南腌鱼的营养成分进行了分析和评价,主要对其一般营养成分、矿物质与微量元素、氨基酸组成、脂肪酸组成及亚硝酸盐和重金属含量进行了检测和营养学评价。
2.
However, owing to the high salt content and the discommodiousness in consume of traditonal salted fish, many reseaches have been carried out to improve this traditional products for years.
腌鱼是深受我国人民喜爱的传统水产制品。
补充资料：爆腌萝卜皮
爆腌萝卜皮
爆腌萝卜皮
主料：青皮心里美萝卜
辅料：五香花生米（煮熟）、白芝麻
调料：盐、红醋、生抽、白糖、麻油
做法：
1、 将萝卜洗净去皮，放入器皿中用盐腌15分钟；
2、 坐锅点火，倒入芝麻炒熟，碾碎加盐调成芝麻盐；
3、 再将腌好的萝卜皮捡出放在器皿中，加入红醋、白糖、生抽、花生米撒上芝麻盐拌匀即可。
特点：清脆酸辣甜咸。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。