腌制

妈妈过去常腌制洋葱。

Mother used to pickle onions .

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.

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 .

腌制24小时。

Leave to marinade for 24 hours .

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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 .

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

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 ;

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.

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 .