What is the idiom of pickles?

The idioms of pickles are: the color of vegetables, the root of vegetables can be bitten, and the surface is the color of vegetables.

The idiom of pickles is: eat vegetables, eat fruits and buy vegetables for profit. 2: Pinyin is, y ā ncà i. 3: The structure is, pickled (left and right structure) vegetables (upper and lower structure). 4. The phonetic notation is ㄢㄘㄞ _.

What is the specific explanation of pickles? We will introduce you through the following aspects:

I. Explanation of Words Click here to view the details of the plan.

Vegetables soaked in salt

Second, the citation interpretation.

1. Vegetables soaked in salt. Song xiaoguan broke the felt hat: "Liu took out some dishes from the kitchen cupboard and handed them to Song Jindao:' Song xiaoguan ate some casually! "Wake up the world and say that two county magistrates are fighting for justice to marry an orphan girl": "Jia Gong doesn't save anyone to cook this meal, and there are obscene things under the door. I saw Miss Shi eating this dish. "

Third, the national language dictionary.

Generally speaking, vegetables are soaked with salt or various spices to remove water. For example, "the old shop is a new product, and their pickles taste extraordinary, which makes people drool." British kimchi, French kimchi and German kimchi.

Fourth, online interpretation.

Pickling is a processing method of preserving meat, fish and vegetables with salt and other condiments. This method can prevent the growth of harmful microorganisms and prolong the storage period of food. Vegetable pickling is a vegetable processing method with a long history. Pickled vegetable products are deeply loved by consumers because of their simple processing method, low cost, easy storage and unique color, fragrance and taste. Pickled vegetables can use a variety of raw materials, such as white radish, carrot, cucumber, lettuce, garlic moss, lotus white, pepper and so on. Chinese traditional pickle products include Shanghai potherb mustard, Sichuan Fuling mustard tuber, Guangdong sour bamboo shoots, Yunnan kohlrabi, Changzhou sweet radish and so on. In foreign countries, Japanese kimchi and Korean kimchi have always enjoyed high reputation. At present, the large-scale and industrialized production of kimchi in China generally adopts high-salt embryo and long-time pickling process, and then adopts low-salt treatment to make various finished products. The mechanism of vegetable pickling is mainly based on the high osmotic pressure of salt, microbial fermentation, protein hydrolysis and a series of other biochemical changes, so that the pickled products can be preserved and have unique color, fragrance and taste. The fermentation of kimchi is mainly lactic acid fermentation, accompanied by a small amount of alcohol fermentation and a small amount of acetic acid fermentation. In pickled vegetables, the main flavor substances are amino acids and organic acids. Aromatic substances are very complex, usually all kinds of volatile and semi-volatile substances.

Pickle poem

Mai Bei Tang pao Cai

Words about kimchi

Leaking vegetables, drowning vegetables, buying vegetables, seeking benefits, biting off vegetable roots, cutting off vegetable gardens by sheep, pickling and splashing water, biting off vegetable roots, showing the color of hot pot cooking.

Sentence making about kimchi

1. The volatile components in pickled potherb mustard were adsorbed and separated by dynamic headspace adsorption method, and were separated and identified on the chromatogram. Alkaline components have a strong characteristic flavor.

2. This paper discusses the long history of microorganism and China wine-making culture, from ancient wine-making, brewing, pickles processing to the formation of preliminary microbial technology.

3. The main reasons for unqualified bean products are excessive moisture, acid value and total bacterial count; The main reasons for unqualified kimchi are food additives, lead and coliform bacteria exceeding the standard.

4. Pickles, pickles, potherbs and pickles are popular in China.

After more than 20 years of technical precipitation, the hometown of pickles has trained countless professional and technical talents in pickles and condiments. Minsheng Food Company has unique and powerful advantages since its establishment.

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