腌制品

大头菜是我国传统腌制品，风味独特，深受人们喜爱。

Kohlrabi is one kind of traditional curing food with unique flavor , which is very popular in China .

蔬菜腌制品的种类及腌制原理和保藏措施

The kinds of salted vegetable and processing principle and storing measures

其幼虫吃腌菜和未完全密封的腌制品。

Flies whose larvae feed on pickles and imperfectly sealed preserves .

该片每集时长50分钟，主题涵盖了从食材到腌制品等各个方面。

Each episode lasts 50 minutes . Themes range from ingredients to preserved food .

农村居民每天食用腌制品者达22.0%。

22.0 % rural residents ate pickles everyday .

蔬菜腌制品的风味研究进展

Advances of Study on Flavor of Salted Vegetable

结论该县农村常见的盐渍臭萝卜、肉类腌制品与胃癌的发病呈正相关。

Conclusions There were positive relationship between pickled radish , preserved meat and gastric cancer in rural areas .

杰夫：新鲜水果、各类生鲜、腌制品、植物和农产品之类的吧！

Jeff : Fresh fruits , vegetables and meat , salted preserves , plants and farm produce type things , I suppose .

我国传统腌腊肉制品存在的问题及对策

The Problem and Strategy Existing in the Traditional Curing Meat Products

在试验条件下生产的腌腊鱼制品是安全的。

The cured fish products under the conditions above were safe for eating .

云南黄牛腌腊制品及加工配方筛选

Salted and Cured Products of Yunnan Yellow Cattle and Their Processing Formula Selection

传统干、腌牛肉制品的质量控制点及其理化性质

Detection of physicochemical characteristics for quality control points on traditional Chinese beef products

这一限定值是在GB2730-2005《腌腊肉制品卫生标准》中规定的。

The standard was stipulated in GB 2730-2005 " National standards of cured meat product " .

江西省餐饮业腌腊肉制品的卫生质量监测

Monitoring on the Health Quality of Curing Meat Products in the Catering Business of Jiangxi Province

主要从事肉类腌腊制品加工、销售，产品销往全国各大中型城市。

Mainly engaged in meat vacuuming processing , marketing , the product sells to each large and medium-sized cities .

腌腊肉制品脂肪组织食用品质的成因分析低盐腊肉在加工过程中的菌相变化初探

Analysis of the Edible Quality of Subcutaneous Adipose Tissue in Cured Meat Microbial changes in low salt preserved ham during processing

主要生产经营：金年牌金华火腿、金年牌咸肉、腌腊制品。

The main production and operation : the licensing of the Jinhua Ham , in the licensing Xianrou , Ala products .

腌腊鱼制品是我国传统水产加工食品，因其风味独特而深受广大消费者的喜爱。

Cured fish product is a traditional fishery food in China . It is popular with consumers because of its unique flavor .

板鸭是中国特有传统肉制品，也是世界著名的腌腊肉制品，历史悠久、风味独特，在国内及东南亚地区享有很高的声誉。

Dry-cured duck is a peculiarly traditional meat product of china , and also one of the most famous dry-cured meat products in the world .

腊牛肉（牛干巴）是我国西南地区独具特色的以牛肉为加工原料的腌腊肉制品，加工历史悠久，风味独特，便于贮藏，深受当地各族人民的喜爱。

Used beef as a raw material , Dry-cured Beef is a kind of salted preserved meat production with unique style in the south-western part of China .

腌制完成后，将牛肉从腌汁中取出，洗干净并进行干燥或烟熏。传统干、腌牛肉制品的质量控制点及其理化性质

After curing , remove meat form the pickle ; wash and dry or smoke . Detection of physicochemical characteristics for quality control points on traditional Chinese beef products

高上高公司是生产各类地方风味的中式肉类系列香肠、腌腊制品及粮食快餐速冻食品企业。

High on the company is producing all kinds of high local flavor of the Chinese family of sausage meat , cured products and frozen food fast food enterprises .

比如说，你吃了熏鱼、腌腊制品、腌菜等，不妨餐后喝上一杯茶，这对你的身体健康将是有利的。

For example , you eat the smoked fish , Curing products , pickles , etc. , we might drink a cup of tea after the meal , which is your physical health will be beneficial .

肉制品是人类动物蛋白质的主要来源，传统酱卤肉制品及腌腊肉制品更是深受我国老百姓喜爱的食品之一，历史悠久，风味独特。

Meat products are the main sources of animal protein for human beings . And the traditional cooked meat products and cured meat products with long history and unique flavor are the most popular food in China .

风干禽制品是我国特有的传统腌腊肉制品，主要有风鸡、风鹅和风鸭等，在我国四川、湖南、江苏浙江等地已规模化生产。

Dry-cured poultry products are traditional Chinese cured meat products , such as dry-cured chicken , dry-cured goose and dry-cured duck , have been large-scale produced in Sichuan , Hunan , Jiangsu and Zhejiang provinces in China .

风鹅也称为咸鹅、腊鹅，是我国传统的腌腊肉制品，因风味独特，腊香味浓郁而深受广大消费者的喜爱。

The dry-cured goose , also known as " salted goose " or " cured goose ", is one of the traditional cured meat products in China ; consumers love it because of its unique flavor and rich aroma .

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。

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 .

腌腊肉鸡制品加工工艺及保鲜的探讨

Discussion on the Processing Technology and Preservation for Cured Chicken

本课题探讨了腌腊肉鸡制品的最佳工艺配方，同时为了使产品质量稳定，保质期延长，进行了几种灭菌防腐实验。

The optimal technological formula for curing chicken is discussed in this article , meanwhile , some practices of sterilization and antisepsis for stabilizing the quality of product and prolonging the shelflife are carried out .

HACCP在腌腊肉生产中控制铅的应用近红外光谱定量检测腌腊肉制品品质的研究

Application of HACCP in Control of Pb in Bacon Production Quality Analysis of Chinese Bacon with Near Infrared Spectroscopy