1) 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。
2) traditional Chinese salt-cured meat
传统腌腊肉制品
3) curde meat product
腌腊熏肉制品
4) D.S.and S.P. dry salted and smoked products
干腌熏制品,腊制品
6) salted vegetable
腌制品
1.
The kinds of salted vegetable and processing principle and storing measures;
蔬菜腌制品的种类及腌制原理和保藏措施
补充资料：腌腊
1.把鱼﹑肉等用盐浸渍，然后风干﹑熏干。亦指腌制后风干或熏干的鱼﹑肉﹑鸡﹑鸭等。
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