腌制
- pickle;souse;salt;cure;preserve in salt
![腌制](../cache/1429415.jpg)
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[preserve in salt] 用糖、盐等浸渍的方法制
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腌制泡菜
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妈妈过去常腌制洋葱。
Mother used to pickle onions .
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腌制洋葱就是把洋葱放在醋里,并加上调味品等。
To pickle onions you put them in vinegar with spices , etc.
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鱼或海鲜被抹了厚厚的纯盐腌制起来。
The fish or seafood is heavily salted with pure sodium chloride .
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腌制24小时。
Leave to marinade for 24 hours .
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不要买腌制的甜菜根,买生的来自己煮。
Don 't use pickled beetroot , but buy it uncooked and cook it yourself .
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腊八蒜Labagarlic腊八节的另一传统是腌制腊八蒜。
Another custom is the soaking of Laba garlic .
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这种腌制菜色泽鲜嫩、香味透人、咸淡适口、清香宜人
This pickled vegetables fresh color , flavor through , brackish palatability and pleasant fragrance .
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盐水腌制和红糖腌制也同样有效,能降低致癌物达60%。
The saltwater marinade and the brown sugar marinade also worked very well , decreasing the carcinogens by about 60 percent .
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郑国人把没有经过雕琢的玉叫做“璞”,而周国人却将没有腌制处理的老鼠叫做“璞”。
In the state of Zhen , " Pu " meant uncarved jade1 while in the state of Zhou it meant unsalted mouse .
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我并不是说如果你吃没有经过腌制的烤鸡,你就一定会得癌症然后死去。
Now I 'm not saying that if you eat grilled chicken that 's not marinated , you 're definitely going to catch cancer and die .
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当分析数据时,我发现了很惊人的结果,因为我发现五种腌制调料中有四种实际上能阻止致癌物的组成。
So when I went through the data , I had very surprising results , because I found that four out of the five marinating ingredients actually inhibited the carcinogen formation .
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当同没有经过腌制的鸡肉比较时,也就是我的控制样本,我发现柠檬汁目前是最有效的,能降低致癌物达98%。
When compared with the unmarinated chicken , which is what I used as my control , I found that lemon juice worked by far the best , which decreased the carcinogens by about 98 percent .
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我发现如果增加烧烤时间,致癌物将飞速的增长,所以最好的腌制方式,根据这些(实验结果)也就是,不要生煮,但是一定不要煮过头和烤过头,用柠檬汁,红糖或者盐水来腌制。
And I found that if you increase the time cooked , the amount of carcinogens rapidly increases . So the best way to marinate chicken , based on this , is to , not under-cook , but definitely don 't over-cook and char the chicken , and marinate in either lemon juice , brown sugar or saltwater .
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添加质量分数0.03%的维生素C和0.2%的葡萄糖,对腌制香椿半成品中亚硝酸盐形成有明显的抑制作用;
Vitamin C 0.03 % and glucose 0.2 % were the optimal ways to decrease the content of nitrite in the semi-product of pickled Chinese toon sprouts .
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高盐饮食及腌制食品与胃癌关系的Meta分析
Meta-analysis of the Relationship between Salty or Pickled Foods and Gastric Cancer
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专门用于制作烤鸭的鸭子在养殖65天后就被屠宰了,鸭子在烤制前要先用调料腌制(season),然后才送进焖炉或者挂炉。
Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven .
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灌肠加工工艺中对腌制时的pH值、机械处理条件以及熟制时的温度等对制品的持水性、结着性都有影响。
During making sausages certain machine processing , such as stirring , cutting and the temperature could affect the property of holding water and capacity of combination .
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结果表明,高压下腌制可以加快腌制进程,提高NaCl在牛肉中的含量。
The results showed that the process of curing was accelerated by high pressure and NaCl content was increased .
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marinatedmeat腌肉stickyrice糯米bambooleaves竹叶fillings填充料,馅料咸蛋黄,腌制数小时的肉,糯米,或其他馅料都包裹进竹叶里。
Salted egg yolk , meat that has been marinated for several hours and sticky rice , or other fillings all get wrapped in bamboo leaves .
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世界卫生组织(WorldHealthOrganization)近来一份报告指出加工肉品与肠癌有关。消息一出,冒犯了不少西班牙人。世世代代,他们都吃着以这种方式腌制出来的火腿。
So when the World Health Organization , in a recent report , linked processed meats to colorectal cancer , the news came as an affront to many Spaniards , who have been eating cured hams produced this way for generations .
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测定南京地区冬季28种蔬菜中NO2-、NO3-含量的结果表明:腌制蔬莱中NO2-含量平均为新鲜蔬菜中的16倍;
The nitrite content of salted vegetables was 16 times of that of the fresh vegetables in Nanjing .
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本试验采用正交试验,研究了单一磷酸盐与复合磷酸盐作腌制剂以及分别腌制24h、48h后对牛肉干品质的影响。
The experiments studied the influence of single phosphate and phosphate complex for 24 or 48 hours on the quality of dried beef .
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但糖类发酵导致(Z)-2,3-丁二醇、(E)-2,3-丁二醇的含量明显增加,这是佛手腌制后具有浓郁香甜风味的原因。
However , the fermentation of sugar significantly increased the content of ( Z ) - 2,3-butanediol ,( E ) - 2,3-butanediol which is the reason of bergamot 's strong sweet flavor after curing .
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结果显示,以上成分含量在腌制7d后,即达到了咸鸭蛋标准。
The results indicate that the content of the above-mentioned indexes reached the salted duck eggs standard after 7 days .
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品种差异及氮、硫处理对腌制叶用芥菜中营养元素(N、S、P、K、Ca、Mg、Fe)含量均有显著影响,并呈现不同的变化规律。
Cultivars , nitrogen , sulphur significantly influenced the nutritional elements ( N , S , P , K , Ca , Mg , Fe ) content in pickled leaf mustard , and different change trends were observed .
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结果事故发生6h后,青梅腌制池内空气中氰化氢浓度高达156mg/m3。
Results The concentrations of hydrocyanic acid , acetonitrile , methane , and carbon dioxide were very high in the air of the pool .
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双柱GC-FID法检测腌制辣泡菜中甜蜜素
Determination of the sodium cyclamate in pickled vegetable using two different polar columns by GC-FID
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结果表明:低温腌制可有效地抑制微生物的生长繁殖,最佳腌制温度5℃,腌制时间24h;
The result indicates that the low temperature salt system may effectively suppress the microorganism the growth reproduction , the best salt system temperature 5 ℃, preserved time 24h ;
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本试验研究了添加不同浓度的明胶或猪皮胶以及进行24h、48h腌制对水晶肉冻品质的影响。
The experiment has studied the effect on the quality of the pebble jellied meat when added different consistencies of gelatin and cured for 24 h or 48 h.
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滚揉腌制工艺优化结果为:6%用盐量25d腌制时间4次上盐滚揉处理组合。
The optimizing orthogonal test results are : 6 % salt dosage for 25 days and knead - salting 4 times .