brine-curing
salado en salmuera · salazón en salmuera
brine-cured oor Spaans
brine-cured
en
(used especially of meats) preserved in salt
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salado
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Overflowing with goat cheese, brine-cured olives, and fresh fennel and dill, the omelet had been a popular selection.
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The brine curing method has been added. Curing in brine is a long-established method that enables the product to keep its qualities.
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This also applies to brine-cured meat products for which it is usually not possible to control the ingoing amount of curing salts absorbed.
En caso negativo, especifíquese lo que está incluido y lo que debe pagarse aparte (tipo de costes e indicación de los importes respectivos; por ejemplo, estimación del precio que deberá pagarse por cada transacción de intercambio, incluidos cualesquiera costes adicionaleseurlex-diff-2018-06-20 eurlex-diff-2018-06-20
The Danish authorities therefore provide further guidance to retail butchers on the rules and factors that are significant to the absorption of nitrite during brine curing.
El chico escapóeurlex-diff-2018-06-20 eurlex-diff-2018-06-20
The entire procedure for processing ‘Dalmatinska pečenica’, from the start of the salting/brine-curing phase to the end of the maturing phase, must take at least 45 days.
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The entire procedure for processing ‘Dalmatinska panceta’, from the start of the salting/brine-curing phase to the end of the maturing phase, must take a minimum of 65 days.
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However, the results of two inspection campaigns at retail butchers show the Danish limits being exceeded in almost 35 % of the brine-cured samples in 2014 and 19 % in 2016.
El capitán quiere esa banderaeurlex-diff-2018-06-20 eurlex-diff-2018-06-20
The entire production process for ‘Dalmatinska pečenica’ comprises the following phases: salting or brine-curing, cold smoking, drying and maturing, all of which must take place in the geographical area defined in point 4.
¿ Seabiscuit podrá...Por fin hay carreras en CaliforniaEuroParl2021 EuroParl2021
The entire production process for ‘Dalmatinska panceta’ comprises the following phases: salting or brine-curing, cold smoking, drying and maturing, all of which must take place in the geographical area defined in point 4.
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According to the data submitted, Denmark monitors the addition of nitrites to brine-cured meat products by taking samples as close as possible to the point of manufacture in order to obtain the most realistic picture of the added quantity of nitrite.
Es nuestro hombreeurlex-diff-2018-06-20 eurlex-diff-2018-06-20
Their skill during the salting/brine-curing phases and in determining the amount of salt/brine to be used is the product of many years of experience, and ensures that the matured ‘Dalmatinska panceta’ is not too salty and its salt content sufficient to protect the product from deterioration.
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Their skill during the salting/brine-curing phases and in determining the amount of salt/brine to be used is the product of many years of experience, and ensures that the matured ‘Dalmatinska pečenica’ is not too salty and its salt content is sufficient to protect the product from deterioration.
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‘Dalmatinska panceta’ is a preserved cured meat product with a rectangular shape, made from streaky bacon of the pig, with the associated skin, with or without rib cartilage, but without the rib bones, which is processed by being salted or brine‐cured, cold-smoked, dried and matured exclusively within the geographical area defined in point 4 of this document.
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This mixture has a salt concentration of 8%, compared to the concentration of 18% to 20% in common fish curing brines.
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Herring, spiced and/or vinegar-cured, in brine
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Herring, spiced and/or vinegar cured, in brine
Lo que está bien, sabesEurlex2018q4 Eurlex2018q4
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