1.
Curing meat is a traditional method used by many cultures.
肉的腌制方法是一种被许多国家采用的传统的方法。
2.
To prepare(food)for future use, as by canning or salting.
腌制食物准备（食品）以备将来使用，如用罐装或腌制的方法
3.
Curing is an important method to preserve meat.
腌制是保存肉的一种重要方法。
4.
Method of Nitrite Reduction in Preserved Pickles
降低腌制酸菜中亚硝酸盐方法的研究
5.
The simplest way to cure meat is to put it into a lot of rough salt for several days.
肉类腌制保存最简单的方法就是把肉放到大量的粗盐里腌几天。
6.
To preserve(meat, for example), as by salting, smoking, or aging.
腌，熏制通过腌、熏或陈化等方式保存（肉等）
7.
To prepare(fish)by splitting, salting, and smoking.
腌熏依次用剖切、盐腌和烟熏等方法进行准备
8.
Bone chicken thigh. Marinate with marinade and rosemary.
制法：1.鸡髀去骨，用腌料及露丝玛莉香草略腌。
9.
Development of Low-salt Sweet Calabash Pickle by Dynamic Vacuum Pickling Method
使用真空动态腌制法开发低盐甜葫芦腌菜
10.
Another old method of preserving food is by pickling.
另一种保存食物的方法是腌泡。
11.
artery pickling
宰牲血管中注射盐水腌制法
12.
Traditionally, this kind of curing is done during cold winter months.
传统上，这种腌制法一般都在冬天进行。
13.
Wash mackeral and wipe dry. Brush seasoning onto both sides of mackeral and marinate for1/2 hour.
制法：1.鲛鱼洗净，抹乾水，用腌料搽匀鱼的两面，最少腌半小时。
14.
ENDEMIC GOITER DUE TO IODINE RICH KELP SALT AND IT'S PICKLED VEGETABLES
高碘食盐及其腌制咸菜所致的地方性甲状腺肿
15.
Curing is used mainly to preserve fish and certain meats.
腌制法主要用来存贮鱼类和一些肉食品。
16.
OPTIMIZATION OF CURING CONDITIONS OF VINASSE CRUCIAN BASED ON RESPONSE SURFACE METHODOLOGY
基于响应曲面法的糟鲫鱼腌制工艺优化
17.
EFFECT OF SALINE INJECTION ON CURING OF THE TRADITIONAL GOUBANGZI SMOKED CHICKEN
盐水注射法对沟帮子熏鸡腌制效果的影响
18.
Determination of nitrite in salt vegetables by marinating directly
直接浸提法测定腌制菜中亚硝酸盐的含量