cured ham

Traditional local foods include Lijiang Baba, a savoury cake filled with cured ham and spices and baked on a flat wok;

传统的风味食品，包括丽江巴巴&一种在平底锅上烘烤的，夹有火腿以及其他配料的可口蛋糕。

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Muscle Endo-proteinases and Their Effects in Dry cured Ham Processing

肌肉内源蛋白酶及其在干腌火腿加工过程中的作用

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Jinhua ham is the famous traditional dry-cured ham in China. It is not only well-known at home, but also has a good fame overseas.

金华火腿是我国著名的传统干腌肉制品，不仅在国内广为人知，在国外也享有一定的声誉。

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The portions are copious from beginning to end, starting with appetizers like escargot or melon with cured ham, moving on to the likes of grilled pork tenderloin and roasted sardines, before finishing in a wave of sweets that includes egg pudding and mango mousse.

这里的食物份量自始至终都十分丰盛，先是以法国蜗牛或冬瓜配腌火腿开胃，接着是烤里脊和烤沙丁鱼之类，最后则以一组包括鸡蛋布丁和芒果慕斯在内的甜点告终。

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Most large supermarket chains have cured ham in little packets, but in Spain you can buy a whole leg.

很多大型连锁超市都是卖的小包装，但在西班牙你可以买到一整只。

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The way that pigs from Spain's Iberico breed are fed and raised makes the cured ham a delicacy prized for its unique texture and taste, which is enhanced by the sweet and nutty flavor of the acorns the pigs eat.

西班牙伊比利亚猪的喂养方式使得这种猪肉腌成的火腿拥有独特的口感与味道，又因为这些猪食用的橡果的甜美坚果风味而更上一层楼。

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You can also add different things if you like, such as hard-boiled egg or cured ham.

如果你喜欢的话，也可以添加各种不同的东西，比如煮熟的鸡蛋或腌火腿。

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The processing course of modernization and standardization was put forward for high quality of dry-cured ham.

提出了生产高品质干腌火腿的现代化加工方法.

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The world's most popular meat, it is consumed fresh in various cuts or preparations, including chops and sausage, or cured or smoked for ham, bacon, dry sausage, or other products.

通常被切割成不同的样式和部位（包括排骨、腊肠、熏火腿、咸肉、香肠或别的产品）作为食用肉类出售。

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Nitrites are added to cured meat such as bacon, hot dogs and cured ham as preservative, colour or as anti-bacterial agents.

亚硝酸盐通常是作为防腐剂或颜料或抗菌剂添加于咸肉中，例如熏肉、热狗、火腿。

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Research of impact on sensory quality and sodium nitrite residues of brine cured ham

影响盐水火腿感官品质及亚硝酸钠残留量的研究

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Italian salt-cured ham usually sliced paper thin.

意大利腌制的火腿,经常切得像纸一样薄.

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Process of low-salt and dry-cured ham

低盐干腌火腿的加工

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The characteristic red color of dry-cured ham made with nitrate or nitrite is caused by nitrosylmyoglobin.

腌制剂中添加硝酸盐或亚硝酸干腌火腿的特征性红色是由亚硝基肌红蛋白形成的.

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Pork is eaten in various forms such as cooked as roast pork or pork chops, cured or smoked as ham, or bacon.

猪肉的烹调形式多种多样，比如烤猪排、腌火腿或熏火腿，还有培根肉。

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Lipids is very important for flavor and quality of dry-cured ham.

脂类对干腌火腿风味的影响很大.

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The Deli Hall also offers cured meats like ham, bacon and sausage.

熟食厅也出售火腿肠、培根、香肠等熏肉类食品。

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The traditional dry cured ham has a salt content of 9% to 12%, and its manufacturing period over 6 months.

传统干腌火腿的盐分含量为9%～12%，生产周期长达6个月以上。

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Progresses in the research of mycotoxins in dry-cured ham

干腌火腿中霉菌毒素研究的进展

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Pathogenic Microorganisms and Safety of Dry-cured Ham

致病微生物与干腌火腿的安全性

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Study on the Formation of Quality Traits and Microbial Roles of Yunnan Dry Cured Ham

云南干腌火腿品质特征形成与微生物作用研究

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