辣白菜

保存到春季的辣白菜中的亚硝酸盐含量为0.23mg/kg，其中维生素C含量从211mg/kg下降至29mg/kg。

The content of nitrites in kimchi stored up to spring is 0.23mg / kg , while the content of vitamine C is reduced to 29mg / kg from 211mg / kg .

为了改进辣白菜的加工方法，探讨了大蒜含量对辣白菜中亚硝酸盐形成的抑制作用和维生素C的保护作用。

In order to improve the pickling method of Korean kimchi , the effects of content of garlic on the inhibition of forming nitrite and avoiding loss of vitamine C were studied .

扣碗牛肉SteamedBeefinCasserole辣白菜炒牛肉SautéedBeefwithSpicyCabbage

Saut é ed Shredded Beef with Hot Pepper and Celery

就如辣白菜中的着色剂和果冻中的防腐剂。

Like the colorant in kim chi and preservatives in jellies .

从防止亚硝酸盐的形成和抗坏血酸的损失探讨朝鲜族辣白菜的加工方法

Pickling Method of Korean Kimchi from Avoidance of Forming Nitrite and Losing Vitamine C

涂抹调料是做辣白菜最重要的步骤，调料包括辣椒、苹果、白梨、鱼露和虾仁等等。

The most important step is to sprinkle condiments that inclued chili , apple , pear , fish sauce and shrimp meat .

是腌渍酸菜、泡菜、辣白菜和贮藏鲜白菜的理想品种，是各地区菜农的首选品种。

Is a pickled vegetable , pickles , spicy cabbage and store fresh cabbage ideal varieties , and is the region of vegetable varieties .

以朝鲜族辣白菜为重点，介绍了几种朝鲜族传统发酵食品的营养保健功能及其来源、主要营养成分和功效成分。

The author introduced the nutrition and health function , source , main nutriture and effect constituent of several Korean traditional fermented food stressed on the pungent cabbage .

它的所有的汉堡，无论是用碎牛肉、鱼还是蔬菜仿的，都加有泡菜。泡菜是朝鲜人喜欢的腌制辣白菜。

All of its burgers , whether made of minced beef , fish or vegetables , come with lashings of kim-chi , the spicy pickled cabbage that Koreans prize .