cured ham

基本解釋

With the economic level improved, high quality of dry cured ham is becoming the need of the market.
隨著人們經(jīng)濟(jì)水平的提高，生産高質(zhì)量的乾醃火腿已成爲(wèi)市場必需。
Nitrites are added to cured meat such as bacon, hot dogs and cured ham as preservative, colour or as anti-bacterial agents.
亞硝酸鹽通常是作爲(wèi)防腐劑或顔料或抗菌劑添加於鹹肉中，例如燻肉、熱狗、火腿。
The quality and the usual problem of the dry cured ham such as flavor, texture and color is also analyzed, and then the method to improve the quality is emphasized.
本文從風(fēng)味、質(zhì)地、色澤三個方麪分析了乾醃火腿的質(zhì)量及其常見的問題，重點(diǎn)提出了對其質(zhì)量加以改善的方法。