cured ham

基本解释

With the economic level improved, high quality of dry cured ham is becoming the need of the market.
随着人们经济水平的提高，生产高质量的干腌火腿已成为市场必需。
Nitrites are added to cured meat such as bacon, hot dogs and cured ham as preservative, colour or as anti-bacterial agents.
亚硝酸盐通常是作为防腐剂或颜料或抗菌剂添加于咸肉中，例如熏肉、热狗、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.
本文从风味、质地、色泽三个方面分析了干腌火腿的质量及其常见的问题，重点提出了对其质量加以改善的方法。