1) brined vegetable
盐腌蔬菜;咸菜
2) Pickled vegetable
腌渍蔬菜
1.
Methods Pickled vegetables were respectively soaked in 25 mg/kg,50 mg/kg,100 mg/kg of stable chlorine dioxide(ClO2)solution for 30 min during desalination stage,followed by water bath at 78℃ for 15 min or addition of 0.
目的研究安全有效的腌渍蔬菜综合防腐技术。
3) pickled vegetable
腌制蔬菜
1.
The determination of the nitrite content of several pickled vegetables;
几种腌制蔬菜中亚硝酸盐含量的测定
4) pinckled vegetables
蔬菜腌制
5) vegetable for kimziang
腌泡菜用蔬菜
6) 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
2.
Analysis of nitrite content of unpacked salted vegetables marketed in Xinxiang city
新乡市市售散装盐腌菜中亚硝酸盐含量
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。
参考词条