The results indicated that after frying, vacuum curing groups had more weight loss (P<0.01), but taste no difference.

试验结果显示，经油炸后，真空入味肉失重显著较多（P<0.01），但口味两者差别不大。

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The free toluene diisocyanate(TDI) in the curing agent TDI-TMP(Trimethylol Propane) of polyurethane was separated in laboratory by means of high-vacuum two-stage thin-film evaporation.

在采用高真空两级薄膜蒸发分离甲苯二异氰酸酯（TDI）-三羟甲基丙烷（TMP）聚氨酯固化剂中游离TDI的实验研究基础上，进行了中试研究。

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In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology.

采用低温、复合腌制剂、干燥、真空包装、发酵成熟等工艺过程，进行低咸度腌肉制品安全性研究。

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