1) traditional Chinese salt-cured meat
传统腌腊肉制品
2) curde meat product
腌腊熏肉制品
3) salted and cured product
腌腊制品
1.
The advantages of the salted and cured products of yellow cattle are easy processing,typical flavor and easy storage ,while the defects,resulted from the traditional processing ways,are the color imperfection and the too salty taste.
黄牛腌腊制品的特点是易于加工、风味独特、耐贮藏，但传统加工存在的缺陷是色泽差、味咸。
5) multi-flavored salt meat
腊肉制品
1.
What the present study achieved were mainly as follows: First, 3 bases for multi-flavored salt meat production and 4 regulated processing factories were established, which updated both the quality and standard of final salt meat products.
陇西县腊肉制品加工有着悠久的历史,且久负盛名,两千多年来,逐渐形成了具有独特风格的陇西腊肉系列,但加工规模不大,加工技术相对滞后,产业链条脱节,管理体制不健全,标准体系不配套,检测能力不高,质量难保证,整体效益低下,风险大,成本高。
6) 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
补充资料：贵州小腊肉
原料配方 五花肉坯100千克 川盐6.4千克 白糖800克 硝200克 酱油2千克
制作方法
1.先将五花肉切成条块，然后进行腌制。
2.腌制时，将盐炒热，晾凉后同硝拌均匀，然后在肉坯上搓盐，搓完盐后放入缸中腌3天，气温较低时要适当延长腌制时间，腌制的第二天要倒一次缸。捞出后用清水洗净，用酱油和糖再腌1～2天，用针或刀尖在肉块上穿眼，用麻绳结套拴扣，挂在竹竿上晾干，准备烘烤。
3.将腌制好的肉坯移入烘房，用木炭缓慢加热，头2个小时温度控制在43℃。因火力猛温度高会造成流油不止，降低质量。4小时后可使温度升到54℃，烘烤12个小时，然后熄火，进行翻坑，将上层翻到下层，下层翻倒上层，再生火烘烤12个小时，当皮已干，精肉紫红色时，出坑晾凉即为成品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条