2) smoked ham
烟熏火腿
1.
The Effect of sterilizing temperature on shelf life of smoked ham is studied.
采用不同杀菌工艺对烟熏火腿保质期的影响进行了研究,在0～4℃和36℃条件下贮存处理后发现,水浴杀菌处理效果远优于微波杀菌处理,其中80～85℃杀菌,并急速冷却处理工艺能最有效地延长烟熏火腿的保质期。
2.
In this thesis, physicochemical and storage properties of smoked ham, which was pasteurized, and effect of preservation agents and temperature of sterilization on shelf life of these ham were studied.
本论文以低温肉制品——烟熏火腿切片为实验材料，研究了其理化特性及贮存稳定性，探讨了低温杀菌以及防腐保鲜剂应用于烟熏火腿保鲜的可行性。
4) Smoking
[英]['sməʊkɪŋ] [美]['smokɪŋ]
烟熏
1.
The related factors including recipe, emulsification,chopping,cooking and smoking are significantly influence the end products.
对于这类产品的配方,乳化斩拌,和烟熏蒸煮等步骤都会对最终产品产生影响。
2.
We will only discuss smoking house which offer better colour and different smell in foods industry.
目前食品加工生产企业在自己产品的研究开发领域投入大量的人力、物力包括各种设备的购置,当然烟熏设备也是其中一种,它的作用是带给人们风味和外观的食欲效果,这点在肉类、水产工业更为突出,这里主要涉及烟熏的影响因素及烟熏设备。
6) Smoking
[英]['sməʊkɪŋ] [美]['smokɪŋ]
熏烟
1.
This paper studied the effects of reduction of air humidity and increment of air temperature in plastic shed in the southern areas by laying lime, covering plastic film, smoking, smoking + laying lime, smoking + covering plastic film, covering plastic film + laying lime, and smoking +covering plastic film + laying lime under different conditions, i.
本试验通过采用石灰、地膜覆盖、熏烟、熏烟+石灰、熏烟+地膜覆盖、熏烟+地膜覆盖+石灰、地膜覆盖+石灰七种措施在不同天气状况即晴天通风、阴天通风、阴天不通风、雨天通风、雨天不通风下对大棚增温降湿效果进行研究。
补充资料：锅仔井冈烟笋衣煮火腿
锅仔井冈烟笋衣煮火腿
在我们江西，当地人喜欢吃绿色野生食品，像鄱阳湖篱蒿、井冈山烟笋，还有农村自制的豆制品，菜品味浓色重，而锅仔井冈烟笋衣煮火腿是其中一道美味的天然佳肴。原料是精选上等五花肉、金华火腿、井冈烟笋衣和上等的顶汤(用老母鸡做)。
把笋衣用常温水发制(突出本身的味道)，然后用棒骨煨制，以便让笋衣吸取棒骨骨髓精华。把上等的五花肉切片与笋衣煸炒，同时加入金华火腿。然后锅内浇上等的顶汤，微火煨制，大约3到5个小时，加适量调料即可。
天然笋衣里有骨髓香、肉香和火腿的味道，非常独特。具有抗寒、去火去燥、强筋健骨的作用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。