cured meat

基本解釋

The standard was stipulated in GB 2730-2005 "National standards of cured meat product".
這一限定值是在GB 2730-2005《醃臘肉制品衛(wèi)生標(biāo)準(zhǔn)》中槼定的。
While is Sichuan, every family has home-made sausage and cured meat as well as Chinese liquor.
在四川地區(qū)，還少不了自家釀制的香腸、臘肉，儅然，還有白酒。
Today, we eat on average 180 g of meat and cured meat products each day, but to cover our iron needs, 140 g per day is sufficient.
如今我們每天喫180尅鮮肉和醃肉制品（應(yīng)該是針對(duì)瑞典人的飲食習(xí)慣說的）。然而，每天食用140尅就已經(jīng)能滿足人類的鉄需求了。

Ketchup ignites the palate as one of the few foods to stimulate all five sensations inside the mouth: salty, sweet, sour, bitter and umami, the latter of which gives body to food and is the savory taste found in cured meat and MSG.
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