用干腌法腌鱼时，不要用太多的盐。
干腌牛肉的过程与盐腌牛肉的一样。
配制鱼的另一种方法叫做干腌法。
牛肉通常会被上述提到的这些成分做成盐腌牛肉或干腌牛肉。
Beef is generally cured by making corned beef of dried beef using the abovementioned ingredients.
几种天然单萜类化合物对于控制干腌火腿中的螨具有很好的应用前景。
Some kinds of natural monoterpenes had good application foreground in mite control in dry-cured hams.
综述了干腌火腿中常见的各种质量缺陷以及防止这些质量缺陷的措施。
This paper reviews the main quality defects in dry-cured hams and their preventive measures.
两种储存鱼用于将来食用的方法是罐装和冷冻，另两种就是干腌和熏制。
Two ways to keep fish for future use are canning and freezing. Two other methods are drying and smoking.
由于猪腿原材料或者加工技术的问题，而造成干腌火腿产品质量的多种缺陷。
There are several quality defects in dry- cured hams owing to problems of raw material or processing technology.
综述了传统干腌火腿的加工工艺特征，分析了传统干腌火腿加工的原理及关键加工工艺。
The characteristic technology and the key processing principle of traditional dry-curing ham were reviewed in this paper.
宣威火腿是中国典型的传统干腌肉制品，其最突出的质量特点就是具有独特而浓郁的腌腊风味。
Xuanwei ham is a typical traditional dry-cured meat product in China. The major quality trait of this product is characterized by the unique and intense cured flavor.
本文从风味、质地、色泽三个方面分析了干腌火腿的质量及其常见的问题，重点提出了对其质量加以改善的方法。
The quality and the usual problem of the dry cured ham such as flavor, texture and color is also analyzed, and then the method to improve the quality is emphasized.
本文综述了干腌火腿风味的产生及影响因素，对火腿风味的感官评定、仪器测定以及目前风味研究中存在的主要问题进行了探讨。
The development of the flavor, factors that could affected it, sensory estimation, instrumental analysis and problems present were discussed in this paper.
通过干腌火腿现代滚揉腌制成套技术装备进行滚揉腌制工艺正交试验，研究用盐量、腌制时间、上盐次数等试验因素对腌制效果的影响。
The modern knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method.
所以他们平时以浆果、腌蘑和干蘑为食。
未炼制或用其他方法提取的不带瘦肉的肥猪肉、猪脂肪及家禽脂肪，鲜、冷、冻、干、熏、盐腌或盐渍的。
Pig fat free of lean meat and poultry fat not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked.
先将鸡槌洗净沥干，然后加入调味料腌约15至20分钟。
Wash drumstick, drain. Add seasoning to marinate for 15 to 20 minutes.
牛肉洗净沥干，切片，加入腌料腌匀。
小黄瓜洗净、切丁，加入半大匙盐腌5分钟，然后用冷开水冲净，沥干。
Wash and dice cucumber, marinate with salt for 5 minutes, then rinse under cold water. Drain.
将大虾洗净，用冷水浸15分钟后滤干，加入鱼露，生粉伴匀，腌大概二十分钟。
Wash prawns, soaked them in cold water for 15 minutes then drain. Add fish sauce and cornstarch and marinate for about 20 minutes.
将大虾洗净，用冷水浸15分钟后滤干，加入鱼露，生粉伴匀，腌大概二十分钟。
Wash prawns, soaked them in cold water for 15 minutes then drain. Add fish sauce and cornstarch and marinate for about 20 minutes.
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