1) Steamed Preserved Pork Steamed in Bamboo Tube
竹筒腊肉
2) 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。
3) 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
4) 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。
5) 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
6) cured meat
腊肉
1.
Isolation and identification of lactobacillus from traditional cured meat products;
传统腌腊肉制品中乳酸菌的分离与鉴定
补充资料：白椒炒腊肉
白椒炒腊肉
原料特点：腊肉、白椒的简单混合菜品特点：炒腊肉是最常见的吃法，炒前要切成片，放滚水里过一下，尽量去掉咸味。过水时间不能太久，否则收缩之间，腊肉会散了架。
腊肉可以与很多种蔬菜来炒，由于腊肉本数山野，所以最佳的方法还是野对野的做法。
白椒炒腊肉是其中的经典，白椒并非是白色的辣椒，而是海椒煮过之后晒干而成的。白椒的辣并非是干辣，吃的时候并不觉得辣，但其辣味却可以一直在口腔中存留很久。其实白椒炒腊肉里面，最好再加一点蒜苗，这样一来，味道又有了变化。腊肉的腊味和辣味令人迷眩，很多人把这道菜称为湘菜中的经典，一点都不为过。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。