1) low nitrite Chinese bacon
低硝腊肉
1.
Screening natural pigments for making low nitrite Chinese bacon;
低硝腊肉天然着色剂的筛选
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) 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：豌豆炒腊肉
≮美食原料≯
熟腊肉250克。豌豆150克，花生油50克，糖10克，盐2克，料酒10克，鲜汤适量。
≮美食做法≯
1、将熟腊肉去皮，切成小长方片；豌豆支荚，剥豆，洗净（如豆荚很嫩，则不去荚筋撕去即可）；
2、将锅架在火上，放油烧至七成热，先下腊肉片速炒，边炒边淋少许鲜汤，汁烧开，烹入料酒，放入豌豆、糖、盐同炒1-2分钟，见豌豆转为翠绿色，即可盛出食用。
≮美食特色≯
柔软，清鲜，香浓。
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