Page 1 page 2 pickle is a wet fermentation process for pickles, a wet fermentation process for a leachate type. Pickles are made of impregnated products, one for pickles. Pickles are easy, inexpensive, nutritionally healthy, windy, low-cost, nutritionally healthy, and tasteful for storage. In our country, sichuan and east tastes good for storage. There is a habit of homemade pickles in our communities in sichuan, north-east, hunan, hubei, henan, guangdong, guangxi, hunan, hubei, henan, guangdong and guangxi. At present, there is a habit of home-made pickles in the relatively private sector. Today, more popular are the kangaroo and korean pickles, which are popular in many winds, and which are visible in many kosher restaurants, where it is fresh and fresh, and where it is fresh, which can promote appetite and help digest and absorb. It promotes appetite and helps digestion and absorption. If you make pickles at home, you make pickles at home, you make pickles at home, you make pre-dinner dishes, you make them with them, you cook with them, you cook with them, you cook with them, and you cook with them, it is a beauty. But it's a beautiful thing to grow. However, pickles contain nitrite-based carcinogenic effects that are harmful to health and nitrite-based cancers that are harmful to health and therefore do not require additional food. So don't eat too much. Page 3, pickles i, pickles pickles i, pickles basics i, pickles basics i, pickles basics 10, pickles and nitrite 1. 1, materials, materials 1. 1, all kinds of vegetables are available, ordinary cabbage, cabbage, vegetables of all kinds, ordinary cabbage, cabbage, cucumbers, tomato peppers, carrots, carrots, etc. Cucumbers, tomato peppers, carrots, carrots, etc. (2) add spices such as peppers, eight horns, etc. Add spices, like peppers, eight horns, etc. (3) white wine. White wine. (4) sugar and salt. Sugar and salt. Page 4, page 2, pick of pickles, pick of pickles, choose of pickles the pickles themselves are good and bad for pickles and pickles and have a direct effect on pickles and pickles, so the use of the pickles should be strictly tested and influenced, so the use of pickles should be strictly tested, and 3, 3, pickled conditions, pickled conditions, and pickled conditions should be careful to control pickles to control pickles time, temperature, temperature and salinity and salt consumption. Usage. High temperatures, high levels of salt consumption, too low salt consumption, too short pickles, too short a time frame for pickles and pickles easily result in short periods of bulk production of bacteria, easily resulting in large quantities of bacteria, increased nitrite and increased nitrite levels. Nitrite levels began to decrease after nitrite days, usually after pickled, which was 7 or 7 days. The content is starting to drop. The criteria for pickles are: a fire ready, a fissure, a sandy eye, a fire clean, a teary eye, a sandy eye, a deep line of the altar, a lid fit deep, a lid fit, or a lid fit, or it can easily cause a vegetable to rot or a vegetable to rot. Page 5Bacillus lactateThe metabolic type of the cell structure (3,3 metabolic type) in the form of a lactacid fungus (1. 1) form (1) form) is produced by fermentation using glucose glucose, etc. Under aerobic conditions, producing organic acids, ols, nitrite, etc. Organic acids, alcohol substances, nitrites, etc. 5. Test principle test principle principle spherical or pole-type; spherical or pole-type; protonuclear cell; protonuclear cell; isoerobic anaerobic isoerobic. On page 6, raw materials are processed for washing, drying, washing, drying, slitting, slitting in strips or tablets with sugar, sugar, saline and saline water cooling and fermenting finished products to measure the salt content of nitrite. What is the effect of making pickles on table 7. 1, adding white wine? White wine inhibits the growth of pickle surface fungus, it is also a white wine inhibiting the growth of pickle surface fungus, and it is also a deodorant that increases the aroma of alcohol. Tastes that increase the aroma. What is the role of water closure and water closure? What happens if you don't? What happens if you don't shut down? The water seals off the air inside and outside the altar, and the water seals off the air inside and outside the altar, the easiest way to create an aerobic environment. Thus, the most simple way to create anaerobic environments is through the use of vegetables. Thus, the fermentation of acid can be made from the natural presence of lactate in vegetables. If it is not closed, there is a natural fermentation of yogurt in the vegetables. If not closed, there will be many aerobics growing and vegetables will rot. There will be plenty of aerobics to grow, vegetables to rot. 3 3. How does a diaphragm form, and how does a diaphragm form? The membrane is formed because the membrane yeast reproduces. The membrane is formed because the membrane yeast reproduces. 4-4. Why eat more fresh vegetables in everyday life, not store them, why eat more fresh vegetables in everyday life, not store them for too long, spoiled vegetables? Too long, spoiled vegetables? Some vegetables, such as cabbage and carrots, contain rich nitrates. Some vegetables, such as cabbage and carrots, contain rich nitrates. When the vegetables are placed too long in deterioration (yellow, rotting) or when they are placed too long (yellow, rotting) or are stored too long after cooking, the nitrates in the vegetables are returned to the microbes for too long after they are cooked, and the nitrates in the vegetables are returned to the nitrites, endangering human health. Nitrite, which endangers human health. Page 9 (1 1) sample processing) sample processing (2), test step, test step, test step to produce white deposition to heat white sediment baths up to 60, 10min, cool to cool to room temperature filtration filtration 500ml determines that 25m lznso4 pickles and 25g and a few knobs and pickles of naoh naoh to adjust to 8. 08. Naoh3 determination of nitrate levels of nitrite 1. 1, determination of nitrate levels, determination of nitrate levels, determination of nitrite levels 500ml to room temperature filtration filtration of 25g nitrite and nitrous nitric acids to nitrous sulfide acid in combination with n-1n-methylethylamidethate ethylamide ethylamide acids, and subsequent co-reactation with thylene nitrous acids. Samples to be tested and standard liquid solution will be colored after reaction. The sample can be calculated for the level of nitrate in central asia, which can be calculated for the sample. The calculation (2. 2) determination of the calculation (2. 2) of the static photodensity of the static photodensity of the measured photodensity values of the static photodensity of the stationary photodensity in the dark of 8 january (prefix) in the standard solution nh4cl, standard solution of nno3 standard solution (3,3) determines that the static photodensity determination of the measured photodensity of photodensity of the light-skinned fluids in the semantic glucose spectroline line of nh4cl buffer fluids on page 11, 4 january (prefix) (5 january) in the process of changing the subnitrate content of slurry in the process of changing the salin content of slute (5 and 5) on 15 january, in the first six days after the test of the acidic acidic acid production in central asia reached its peak in the pre-bate 6 days. In central asia, however, there has been a marked decline in the beginning of the nitrite content in pickles after the ninth day. This could be due to the fact that, at the start of the production of pickles, the environment inside the altar was favourable for the breeding of a few tiny bacterial bacteria (including a few nitricate retrogents) that could be sufficient to promote the reduction of nitricate to the original anitrate. However, it is accompanied by prolonged periods of prolonged periods of prophylactic manufacture, with a significant increase in the breeding of bacterial lactate, and a certain inhibition of the production of nitricate bacteria, resulting in a negative impact on their growth and reproduction, resulting in a further decline in the amount of nitrate in central asia in pickles. Analysis of the results of the tests and discussion of the results of the tests on page 13,1 and the preparation of samples for liquid sample treatment, after marking the three samples, the samples were identified as 0. 4 kg of pickles and filtration of 200 ml juice. From 100 ml to 500 ml capacity bottles, with 200 ml distillation water, 100 ml extraction agent, mixing, adding 40 ml sodium hydroxide solution, and filtering with distillation water until 500 ml. Transfer of 60 ml filter to 100 ml capacity bottles with aluminium hydroxide (absorption of decoloration) emulsion to 100 ml and filter. 2-2, color, color, absorb 40 ml transparent clarification of filters and transfer them to the 50 ml cavity tube to mark them. The amino-phenyl sulfate solution and the n-1 ethylenediamine hydrochlorate solution were added to each of the two methods in step 2 and were contained to 50 ml, evenly, for 15 minutes. Page 16. Observe changes in sample colours and compare them with standard colour fluids, identify the closest colours to the standard liquid, measure sodium nitrite levels and calculate them. The results are measured every two days. On january 8th (pre-seat) january 15th, january 15th, 01. 01. 01. 01. 01. 05. 01. 07. 01. 07. 01. 07. 01. 01. 07. 01. 07. 01. 01. 07. 07. 07. 05. 0553. 07. 08. 00. 00. 200. 20 changes in the nitrite content during the change of the nitrite content in pickles pickles pickles during the pickles pickles process. Page 18, fruit, fruit, fruit, fruit and vinegar test methods for testing methods for the detection of test methods for detection of conditions of reaction to conditions of conditions of fermentation, yeast, fungi, nuclei, anaerobic anaerobic acetate, fungi, bacteria, bacteria, bacteria, aerobics, aerobics, morbids, fungi, fungi, aerobics, aerobics, anaerobics, anaerobics, anaerobics, aerobics, anaerobics. 30353035, condensed with oxygen into oxygen tastes, tastes, phph test paper tests yielding accoutrements resulting in impurities resulting in 1515181818 inoculations of protein enzymes and protein enzymes and fatty enzymes, alcohol content, alcohol content control at around 1212, lactacillus-free aerobic aerobics, constant temperature of lactacid acid, non-aerobic conditions phph detection, sub-testing, nitrite detection methods at page 19 with visible light sources, and comparison of soluble colour bathyness to determine the concentration of coloured substances。the pv-chromatography method is to measure a series of standard solubility sorbents on the pv scale, map the sorbence to the concentration and draw the working curve, page 20
