cured ham

基本解释

With the economic level improved, high quality of dry cured ham is becoming the need of the market.
隨著人們經濟水平的提高，生産高質量的乾醃火腿已成爲市場必需。
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.
本文從風味、質地、色澤三個方麪分析了乾醃火腿的質量及其常見的問題，重點提出了對其質量加以改善的方法。