腌制

Season chicken chunks with salt and chicken bouillon, and then pour in the beaten egg, and finally sprinkle the cornstarch over.

加入腌制材料中的盐和鸡精调味，倒入蛋液拌匀，最后洒入淀粉拌匀腌制30分钟。

The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched.

分别采用了液体烟薰料腌制脱腥法、紫苏混合液腌制脱腥法、粉末活性碳脱腥法、有机红茶脱腥法和酵母发酵脱腥法分别对淡水鲢鱼和干海鱼仔进行脱腥试验。

Abattoir products,meat,sausage casings,Processed poultry,preserved poultry,Processed games,preserved games,Fish,fish products,Food products,Threads,fabrics,textile goods,Readymade Garment,underwear,Stoneware,glassware,pottery,porcelain,Stationery,office products,Photographic equipment,cinematographic equipment,optical equipment,Films,Watches,clocks,Precious stones,Jewellery,Toys,games,Sports equipment,camping equipment,Musical instruments,Leather,skins,Chemical products,Ironmongery,hardware

主要进口商品：屠宰产品，生肉，香肠肠衣，已加工的家禽，腌制的家禽，已加工的野味类，腌制的野味类，鱼，鱼制品，食品，线，布料，纺织品，成衣，内衣，石器，玻璃器皿，陶器，瓷器，文具，办公室用品，照相器材，电影设备，光学设备，胶片，手表，钟表，宝石，珠宝，玩具，游戏产品，运动器材，野营设备，乐器，皮革，毛皮，化学制品，铁器，五金制品

In this thesis the law of the forming of nitrite in the process of pickling of potherb mustard had been studied in detail.

试验详细研究了雪里蕻腌制过程中亚硝酸盐的形成规律，通过试验找出了亚硝酸盐的形成与雪里蕻腌渍液的食盐浓度、温度、酸度、含糖量及杂菌污染的关系，为在生产中有效降低腌制雪里蕻产品中亚硝酸的含量提供了理论依

Results: They are prill or packaged. In this experiment, only one pickle was overproof. The average content of nitrite in Chinese cabbage was 1.3086 mg/kg, which is statistic-validly lower than those in others, and higher content in bulk than in bag. But there were no statistically significant deffences between then.

结果：这些腌制菜中只有一例亚硝酸盐含量超标；酸菜中亚硝酸盐平均含量为1.3086mg/kg，低于萝卜组4.5236mg/kg的平均含量，差异具有统计学意义；散装腌制菜亚硝酸盐的平均含量为3.4184mg/kg，高于袋装的平均含量2.7086mg/kg，但差异没有统计学意义。

Jamie also makes a fiery chilli chutney with Welsh rarebit and steak and chips on the barbeque with Jamie's homemade tomato ketchup.

一种名叫密生西葫芦的植物，Jamie认为用薄荷叶和辣椒调味腌制最好，至於常见易烂的茄子则最好用蒜头和牛至腌制。

The results showed that the color changed and intenerate mostly happed in the beginning of processing,that is before turn over the pond.Beside,the effect of circumstance temperature is great to small radish of lanxi,the higher circumstance temperature the more quickly maturate ...

研究表明兰溪小萝卜的传统工厂腌制过程的变色和软化问题主要发生在腌制初期，即翻池前，同时环境温度对腌制小萝卜的品质影响也很大，环境温度高，小萝卜腌制成熟快，环境温度低，成熟慢，环境温度的波动对腌制池中小萝卜的品质影响很大，因此为提高小萝卜的后期保藏价值，其前期腌制工艺很重要，环境温度也应该加以控制。

The weight of fish sample and marinade were equal, and the temperature of marinading were retained 3 + l℃,15d later measured the water capacity, crude fat, crude protein, crude ash content ,TMA,PH,TVB-N and TBA, sodium chloride ,sensing of the fish sample from different marinade. The results showed that the basic chemical composition of pickled carp in contrast with fresh sample had changed except the water capacity.

经过剖杀、去头、清理、洗净和沥水后的鲢鱼按AOAC分析方法取样后，一部分进行新鲜样的水分含量、粗脂肪、粗蛋白质、粗灰份、TMA、pH、TVB-N和TBA的测定；剩下部分分别浸渍于空白和处理溶液中，鱼样和腌制液间的重量比在1：1，控制腌制温度在3±1℃，15天后对取自不同腌制液的鱼样分别进行水分含量、粗脂肪、粗蛋白质、灰份、氯化钠、感官、TMA、pH、TVB-N和TBA等项目的测定。

It resulted that cured craft has obvious influence on acidity、amino acids nitrogen、pH value、water content、water activity and so on.

通过腌制与非腌制工艺产品的对比研究，其结果表明腌制对酸度、氨基酸态氮、pH值、水分含量和水分活度等理化指标具有明显影响作用。

Sensory grade,TMA ,pH ,TVB-N and TBA were lower than blank test sample's ,but the difference was in-apparent;The impact on froze pickled carp's TMA, pH, TVB-N and TBA was limited.Yunhe lake has abundant fishery resource .However, little fish such as Culter erythropterus, Hemiculter leucisclu are apt to die owing to short fuse.

而比较腌制后的空白样和处理样，水分、粗脂肪、粗蛋白质、粗灰份、氯化钠含量全都非常接近；比较感官、TMA、pH、TVB-N和TBA测定结果发现，该四项指标处理样都低于空白样，但是彼此的差异不够明显，新鲜的蒜、姜和洋葱的直接添加进腌制液中，对低温腌制后的鲢鱼的TMA、pH、TVB-N和TBA影响有限。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。