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，生產(chǎn)高質(zhì)量的干腌火腿已成為市場(chǎng)必需。
Nitrites are added to cured meat such as bacon, hot dogs and cured ham as preservative, colour or as anti-bacterial agents.
亞硝酸鹽通常是作為防腐劑或顏料或抗菌劑添加于咸肉中，例如熏肉、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(gè)方面分析了干腌火腿的質(zhì)量及其常見(jiàn)的問(wèn)題，重點(diǎn)提出了對(duì)其質(zhì)量加以改善的方法。