*保鲜技术类型代码（PreservationTechniqueTypeCode）
代码表：
| 代码值 | 代码名称 | 代码值定义 | ||
| 英文 | 中文 | 英文 | 中文 | |
| ACIDIFICATION | Acidification | Dropping pH of food | ||
| ALCOHOL_CURING | Alcohol Curing | Treatment of food by adding alcohol in order to preserve the product | ||
| ALIVE | Alive | Living animal or plant, not dead. | ||
| ATTESTED_MILK | Attested Milk | Raw Milk (without heat treatment) | ||
| BOILING | Boiling | Cooking | ||
| BRINING | Brining | Water saturating or strongly impregnating with salt | ||
| CANNING | Canning | Preserved in a sealed airtight container, usually made of tin-coated iron | ||
| COLD_SMOKE_CURING | To smoke the food at between 70 degrees to 90 degrees F. | |||
| CONSERVE | Conserve | Keep from harm or damage | ||
| DEHYDRATION | Dehydration | To remove water from food | ||
| DRYING | Drying | Making with moisture having evaporated, drained away | ||
| FERMENTATION | Fermentation | Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substance | ||
| FREEZE_DRYING | Freeze Drying | Preserving food by freezing and then drying in a vacuum | ||
| FREEZING | Freezing | Turning into ice or another solid by cold | ||
| FRESH | Fresh | Recently made or obtained food in its' natural conditions and not altered by any preservation methods | ||
| HIGH_TEMPERATURE_TREATED_MILK | Legally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk | |||
| HOT_SMOKE_CURING | Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F. | |||
| IONISATION | Ionisation | To convert into an ion or ions | ||
| IRRADIATION | Irradiation | Food irradiation is the process of exposing food to ionising radiation in order to disinfest, sterilise, or preserve food. | ||
| PASTEURISATION | Pasteurisation | Partially sterilisation by heating | ||
| QUICK_FREEZING | Quick Freezing | Freezing (food) rapidly so as to preserve its qualities | ||
| SALT_CURING | Salt Curing | Preserving by using a salt brine | ||
| SOUS_VIDE | Sous Vide | Low temperature long time cooking under vacuum | ||
| STERILISATION | Sterilisation | A process that effectively kills or eliminates transmissibleagents (such as fungi, bacteria, viruses, spore forms, etc.). | ||
| SUGAR_CURING | Sugar Curing | Treatment of food by adding sugar in order to preserve the product. | ||
| ULTRA_HIGH_TEMPERATURE | Ultra heat treated (especially for milk) | |||
| UNDER_MODIFIED_ATMOSPHERE | Packed with a gas with protective proprieties | |||
| VACUUM_PACKED | Vacuum Packed | Sealed after the partial removal of air | ||
附件列表
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