泡菜

Mentioned South Korea's food, people immediately think of the absolute is "kimchi", Koreans love kimchi right level has reached a degree of cultural representation, the majority of South Korean households have two refrigerators and an ice-general food, and the other is the storage refrigerator pickles, pickled vegetables because of different temperatures show a different flavor.

讲到韩国的食物，让人马上联想到的絶对是"泡菜"，韩国人对泡菜喜爱程度，己经到了一个文化代表的程度，大部份韩国家庭还有二个冰箱，一个冰一般的食物，另一个冰箱则是存放泡菜，泡菜会因为不同温度呈现不同的风味。

The effects of adding different density CaCl2, sugar and salt to kimchi was studied in this paper.

研究了韩国泡菜生产CaCl2的添加量、糖添加量和不同食盐水浓度对泡菜品质的影响。

B: all the hamburgers come with lashings of Kimchi , the spicy pickled cabbage that Koreans prize .

所有的汉堡都加有泡菜。泡菜是朝鲜人喜欢的腌制辣白菜。

In addition, the town has tried every possible means moving the stock of assets, will Anxi village primary stock assets leased to nine million yuan investment Neijiang boss, set up qu winery, not only to pay taxes each year 100,000 Yuan, but also hundreds of people to solve the employment problem; at the same time the introduction of the people's livelihood kimchi food processing enterprises, relying on a leader, of "company + farmers + industries" model workers, build Chengdu's largest kimchi producers, is expected to put into operation by the end of October, 800 people working to resolve the issue.

此外，该镇还千方百计盘活存量资产，将安西村的村小学存量资产租给内江老板投资900万元，办起了曲酒厂，不仅每年可纳税10万元，还可解决上百人的就业问题；同时引进了民生食品泡菜加工企业，依托龙头，实行"公司+农户+产业"工人的模式，打造成都市最大的泡菜生产企业，预计10月底投产后，可解决800人的务工问题。

Also, there are different kinds for different times of year. For example,in spring watery kimchi which we call mool kimchi, and Chinese cabbages are popular.In summer,young radish kimchi which we call chong kak kimchi and cucumber kimchi are common.

举例来说，在春季水泡菜，我们称之为mool泡菜，白菜都是popular.in夏天，年轻的萝卜泡菜，我们称之为冲珏泡菜，黄瓜泡菜是常见的。

The most widely spread in pickles, Japan and Japanese cuisine with develop all kinds of new food.

在泡菜传播最广的日本，泡菜和日本料理结合开发出各式各样的新食品。

Bulgogi are bief prepared to a certain manner and kimchi know a large number of variaties which has almost always something to do with cabbage and sambal.

韩国传统饭馆的食物：这些端上来的食物经常有，韩国泡菜，一些色拉，韩国泡菜大部分都是由卷心菜和咖喱做成的

Pre cooked at 100℃, chicken wing s and feet were submerged in puckling solution for Sichaun Paocai at 25℃～30℃ for 8～10 days, and a new type of pickled food was prepared, which was characterized by a unique appetizing flavour combining deliciousness, sourness and crispness.

对鸡翅、鸡爪等动物性泡菜软包装食品加工工艺研究表明，鸡翅、鸡爪经100℃预煮去生后，在25℃～30℃四川泡菜液中泡制8～10天，泡制终点酸度为3.5～4.0，真空软包装后，100℃杀菌8～10min，得到鲜、香、酸、脆的新型泡菜，在常温下保质期达6个月。

In order to identify precisely the species of parasites eggs in kimchi and other related products and distinguish from the plant-parasitizing nemotode eggs, we researched the detection technique of Ascaris egg looked as the highest polluting risk of kimchi. The specific fluorescence quantity PCR method was established by using the Ascaris suum genome DNA as positive control,and the optimum way of breaking the eggshells in liquid nitrogen and thawing at 37℃, and the detection method of single egg.

为了精确地对从泡菜及相关产品中发现的寄生虫卵进行种类鉴定，同时与植物本身的线虫卵进行区别，我们在上述研究的基础上，以污染泡菜风险最高的蛔虫卵作为检测目标，进行了模拟阳性泡菜样品中携带蛔虫卵的荧光PCR检测技术研究，即以猪蛔虫基因组DNA为模板，建立了蛔虫特异性荧光PCR检测方法。

It has the features of pickle, every time when make kimchi for the taste and color difference, so will be as commodity market kimchi, there will be some limitations, make consumers to choose to suit oneself of pickled flavor.

正是泡菜所具有的这些特点，导致每次腌制泡菜时的口味与色彩等都会存在差异，因此将泡菜作为商品推向市场时，会存在一些局限性，使消费者难以选择适合自己口味的泡菜。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。