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机械工程 腌渍 The average titratable acidity: inoculated-pickling(1.74％)＞wet-salting(1.50％)＞dry-curing (1.48％). However, three persevered methods had no significant differences (p＞0.01). 腌渍中平均酸度接种腌渍=1.74％＞湿腌=1.50％＞干腌=1.48％，接种腌渍与另外两种腌渍方法没有显著差异。 腌制 In this study,the pork color during pickling by different tumbling crafts was analyzed employing color difference meter,hair color rate,myoglobin content. The results showed that the color of the pork changed significantly. 文中通过色差仪、发色率、肌红蛋白含量的测定结合感官评定,对猪肉腌制过程中色泽受不同滚揉工艺处理的影响作了初步研究,发现猪后腿肉各项色泽指标发生了显著的变化。 酱渍 Along with the change of pickling time,the carrot rheological property and texture also changes, which displays for its TPA parameter regular change. 随着酱渍时间的变化，胡萝卜流变特性与质地也随之发生变化，表现为其TPA参数的规律性变化。 酸洗
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化学 酸洗 The acid pickling is conducted under room temperature and for 0.5-3.5min. 酸洗时间为0.5～3.5 min,室温。 酸浸 In the process of pickling, it was studied the effect of leaching time and temperature, concentration and dosage of hydrochloric acid on leaching rate. 对酸浸过程,主要研究了浸出时间、浸出温度、盐酸浓度和用量对浸出的影响。 强浸蚀
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