1) traditional Chinese cured-meat
传统腊肉
1.
Study on effect of preservation about decreasing the additive dose of traditional Chinese cured-meat;
降低传统腊肉中食盐含量对其贮藏稳定性影响的研究
2) traditional Chinese salt-cured meat
传统腌腊肉制品
3) Chinese bacon
腊肉
1.
Study on changes of free fatty acids during the processing of Chinese bacon;
腊肉加工过程中游离脂肪酸的变化研究
2.
Study on lipolysis and oxidation during the processing of Chinese bacon;
腊肉加工过程中脂质分解及氧化的研究
3.
The feasibility of fast and correctly detecting the quality of Chinese bacon by NIR was studied.
以中国传统腌腊肉为对象,研究用近红外光谱分析技术快速准确检测肉制品品质的可行性。
4) preserved ham
腊肉
1.
Determination of benzo(a)pyrene in preserved ham by high performance liquid chromatography-fluorescence detector;
高效液相色谱荧光法测定贵阳市市售腊肉中苯并[a]芘含量
2.
Study on improvement of technology condition of Hunan tradition preserved ham;
湖南传统腊肉腌制工艺条件改进技术研究
3.
Study on Change of Main Flavour Composition in Preserved Ham During Processing;
腊肉加工过程中主体风味物质变化研究
5) Chinese-bacon
腊肉
1.
Study on the effect on Chinese-bacon flavor by additon of papain;
添加木瓜蛋白酶对腊肉风味的影响研究
2.
005%) on proteolysis of Chinese-bacon and flavor formation were studied.
005%)添加到腊肉的生产工艺进行了研究。
6) bacon
[英]['beɪkən] [美]['bekən]
腊肉
1.
Determination of free fatty acid in c hinese bacon by anion exchanger resin and gas chro matography;
阴离子交换树脂及气相色谱法测定腊肉中的游离脂肪酸
2.
Research on the antioxdative effect of tea ployphenol on the chinesebacon;
茶多酚对腊肉制品抗氧化作用的研究
3.
GC-MS Determination of Polycyclic Aromatic Hydrocarbons in Bacon with Microwave Assisted Extraction
微波辅助萃取-气相色谱-质谱法测定腊肉中多环芳烃含量
补充资料：金针炒腊肉
金针炒腊肉
原料：
主材料：腊肉100克配料：新鲜金针100克，红辣椒2只，葱2根调味料：淀粉1/4茶匙，麻油1茶匙，酱油1/2茶匙，老抽1茶匙，绍兴酒1/2茶匙，高汤1/2碗，沙拉油2大匙。
制法:
(1)把腊肉刷洗干净后切成薄片，鲜金针摘去蒂头后洗净，红辣椒去头剖开切片，葱切成3厘米段。
(2)将金针、腊肉分别放入热水略煮、捞出沥干备用。
(3)把锅烧热，加入2大匙沙拉油，将葱、红辣椒、酒、糖、高汤煮出味，待汤汁剩3大匙时加糖，倒入处理好的金针略翻炒、勾薄芡，起锅前加麻油即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。