酱

The caviar is comparable in size, color and flavor, to Russian beluga.

美国淡水湖鲟鱼鱼子酱在大小，颜色和口味上可与俄罗斯的欧洲鳇鱼子酱可比。

Do you like red or black caviar?

你喜欢红色的鱼子酱还是黑色的鱼子酱？

If Jiang Ru, pork, smoked chicken, Jiangya, wire cut with a knife, with some home-cooking if肉丝speculation Chives bud,肉丝fried spinach, vinegar cooked bean sprouts, Suchao fans, such as sharing eggs , vol together into Chunbing, dipping small Chuangsi Linshang sesame oil and the flour paste to eat, really Xianxiang refreshing.

如酱肉、肘子、熏鸡、酱鸭等，用刀切成细丝，配几种家常炒菜如肉丝炒韭芽、肉丝炒菠菜、醋烹绿豆芽、素炒粉丝、摊鸡蛋等，一起卷进春饼里，蘸着细葱丝和淋上香油的面酱吃，真是鲜香爽口。

The main production of traditional farm sauce, chutney, bean paste, pickles and other traditional products, annual production capacity of 5000 tons.

主要生产传统农家酱、酸辣酱、豆瓣酱、传统酱菜等系列产品，年生产能力5000吨。

The paper is mainly comparated the preservation effects of three preservatives in pickles under the premise of no vacuum-packed, adding 0.05% of Sodium benzoate、0.05% of Potassium sorbate and different concentrations of potassium cinnamate in pickles, then put them into the box with constant temperature and humidity(T=35℃,R=90%) to speed up the experiment which was respectively packed in non-sterile and sterilization state.

本文主要研究无真空包装的前提下，在酱腌菜中添加0.05%的苯甲酸钠、0.05%的山梨酸钾和不同浓度的肉桂酸钾，分别在非灭菌和灭菌的条件下，将其放入恒温恒湿箱内（T=35℃、R=90%）进行加速实验，对比三种防腐剂对酱腌菜的防腐保鲜效果。

Combined Sensory inspection, Colony counting and E. coli counting, we found that: mixed-Potassium cinnamate had clear preservation results in pickles, when the content was 0.2% under sterilization, only slightly dark color of the phenomenon after saving 84d, and texture, taste and smell of pickles were not significantly changed.

结合感官检查、菌落计数和大肠杆菌计数发现：肉桂酸钾对酱腌菜有明显的防腐保鲜效果，且在灭菌条件下添加量为0.2%时，保存84天仅有轻微颜色发暗的现象，酱腌菜的质地、口感和气味均无明显的变化。

Wuhan Yuancheng Technology Development Co., Ltd.Abstract: The paper is mainly comparated the preservation effects of three preservatives in pickles under the premise of no vacuum-packed, adding 0.05% of Sodium benzoate、0.05% of Potassium sorbate and different concentrations of potassium cinnamate in pickles, then put them into the box with constant temperature and humidity(T=35℃,R=90%) to speed up the experiment which was respectively packed in non-sterile and sterilization state.

本文主要研究无真空包装的前提下，在酱腌菜中添加0.05%的苯甲酸钠、0.05%的山梨酸钾和不同浓度的肉桂酸钾，分别在非灭菌和灭菌的条件下，将其放入恒温恒湿箱内（T=35℃、R=90%）进行加速实验，对比三种防腐剂对酱腌菜的防腐保鲜效果。

A dozen large fried shrimp with cocktail sauce and tartar sauce, French fries, and seasonal vegetables.

12支蝴蝶大虾裹粉酥炸，配上鸡尾酒酱及塔塔酱，附薯条及新鲜季节蔬菜。

Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.

搅拌芥末酱，蜂蜜，还有一匙咖喱粉，在一个小碗里，使酱汁充分溶解。

Under the conditions of 25 ℃ normal temperature and 4 ℃ deepfreeze, the sauced pettitoes' shelf lifes are 11 days and 30 days by use of vacuum packing; however, control groups' shelf lifes are only 3 days and 7 days.

在25℃常温贮藏和4℃冷藏条件下，酱猪蹄对照组的货架期仅为3 d和7 d；相应贮藏条件下经真空包装酱猪蹄的货架期分别延长到11 d和30 d。

He and Nina moved to California and lived at 2005 Ivar Street, Apt.

他和Nina搬到加州，并在2005年伊瓦尔街，公寓生活。

Droperidol （ potently inhibits transfected HERGchannels and this is the probable mechanism for QT prolongation.

氟哌利多有效地抑制了转染的 HERG 钾通道，可能是 QT 间期延长的机制。