腌制是早期保存蔬菜的一种非常有效的方法。现今，蔬菜的腌制已从简单的保存手段转变为独特风味蔬菜产品的加工技术。酱腌菜这一传统食品是我国人民历代智慧的结晶，是祖国宝贵文化财富的一部分。 腌制是利用食盐的保藏作用，将新鲜果品或者其他方法已经加工过的原料用盐腌渍制成食品的方法。
他指出，生吃这些鱼或按当地方法将其腌制(Preserved)发酵后食用，都可能导致肝吸虫进入(Enter)人体并寄生。最简单的预防手段(Means)是只吃烹饪熟的鱼。
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技术文摘 关键词:牛干巴，腌制，烘烤，产品 [gap=856]Key words：cured-beef；curing；bake；production
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腌制品 FOUR SEAS SEAWEEDS ; curing food ; salted product ; Pickle
腌制食品 processed food ; pickle ; Pickled foods ; [食品] cure food
腌制保藏 curing preservation
腌制品四洲紫菜 FOUR SEAS SEAWEEDS
腌制食物 Pickles
腌制机 Bloating Machine ; Marinator ; Meat sal ; pickling machine
腌制的 pickled ; preserved ; salted ; cured
腌制菜 salted & preserved vegetable ; saltedandamp preserved vegetable ; relish ; salted &preserved vegetable
腌制类食品 Pickled foods
The results showed that 1-Hexanol ( 3.71 )、 1,3,6-Octatriene,3,7-dimethyl(3.52%)decreased after salting;1-Octen-3-ol(14.15%)、Nonanal (23.15%)increased significantly;four new compound were detected:2-Undecanone(0.5%)、 Heptane(0.21%)、Nonane,3-methyl(2.79%)、Acetic acid(1.93%);Hexanal(7.26%)、 Nonana(l4.49%)decreased significantly during drying;and lots of new compound were detected:Ethyl alcoho(l0.18%)、Cyclopentano(l0.63%)、1-Penten-3-o(l4.94%)、Pentadecane(3.22%)、 Heptadecane(4.49%)、Ethyl Acetate(0.22%)、1-Butanol,3-methyl-,propanoate(4.28%);but Heptanal and Octanal were not detected after drying.
结果表明:腌制后1-己醇(3.71)、3,7-二甲基-1,3,6-辛三烯(3.52%)的含量显著降低;而1-辛烯-3-醇(14.15%)、壬醛(23.15%)显著增加;并且检测到4种新物质:2-十一烷酮、庚烷、3-甲基壬烷、乙酸;干燥过程中己醛(7.26%)和壬醛(4.49%)的含量显著下降,并且检测出大量新物质如乙醇(0.18%)、环戊醇(0.63%)、1-戊烯-3-醇(4.94%)、十五烷(3.22%)、十七烷(4.49%)、乙酸乙酯(0.22%)、3-甲基-1-丁醇丙酸酯(4.28%)等;而庚醛、辛醛在干燥后则未检测出。
参考来源 - 热泵干燥前后鲢鱼挥发性成分变化的SPMEJerusalem Artichoke is very delicious,a little crunchy,it have good nutrition and health protection function,which contain abundant nutriments,such as Inulin. So Jerusalem Artichoke is used by bloat material.
菊芋(Jerusalem Artichoke)清脆可口,含有菊糖等丰富的营养物质,具有独特的风味和良好的保健作用,是腌制咸菜的上好原料。
参考来源 - 菊芋传统腌制过程中品质变化的研究Unexpectedly,in other spices, anisakis can survive long time, which proved that is impossible to kill anisakis larvae after being pickled in short-time.
而在其他调料中的存活时间之长出乎意料,这证明生鱼片短时间的腌制,不可能将异尖线虫幼虫杀死。
参考来源 - 福建沿海鱼类异尖线虫幼虫感染情况调查及其分类鉴定方法的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
鱼或海产品以厚厚的纯氯化钠盐腌制。
The fish or seafood is heavily salted with pure sodium chloride.
挑选你最喜欢的水果或蔬菜，趁新鲜腌制起来。
Select your favourite fruit or veg and pickle them while they are still fresh.
腌鱼是整条鲱鱼去头去尾后以盐腌制而后烟熏而成。
A kipper is a whole herring fish that has been split from tail to head, salted, and smoked.
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