1) low salt preserved pork
低盐咸肉
2) low-salt Chinese cured-meat
低盐腊肉
1.
The results show that the physical,chemical and microbe indexes of low-salt Chinese cured-meat were steady.
通过对传统腊肉和新开发的低盐腊肉贮藏过程中的脂肪氧化指标(酸价、过氧化值和TBA值)、细菌总数、色泽以及剪切力的分析测定,研究其贮藏稳定性。
3) salted pork
咸肉
1.
Effect of different frequency ultrasonic on curing of low salted pork;
不同频率超声波处理对低盐咸肉腌制的影响
2.
The influence of intermittent type treating with ultrasonic to curing of salted pork was studied.
主要研究间歇式超声波处理对咸肉腌制过程的影响。
4) bacon
[英]['beɪkən] [美]['bekən]
咸肉
1.
In bacon processing,the most important was to control the adding time and the quantity of the salt and to keep temperature range from 8 centigrade to 12 centigrade during the meat pickling and curing.
咸肉风味独特,深受消费者欢迎。
5) salt marsh
盐咸滩;咸沼
6) barrelled (salt) meat
桶装咸肉
补充资料：陈皮咸肉
陈皮咸肉
陈皮咸肉的制法：
用料：五花猪肉250克糖少许盐1汤匙葱白适量姜丝20根陈皮2块切丝料酒少许。
制法：把肉洗净，切成手指粗细的条、把糖、盐、料酒调好，搓在肉条上，然后放入葱丝、姜丝、陈皮丝拌匀。腌渍10小时后，捡去葱丝、姜丝。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。