In this paper,using enzyme to hydrolyze the protein of Jinhua ham and soybean meal, then through thermal reactions(that is Mallard Reaction) to prepare dry-cured ham flavor.
本论文运用生物酶解技术,对一级干腌金华火腿和豆粕进行水解,产物进一步热反应(即美拉德反应)处理,研制干腌火腿香精。
参考来源 - 热反应干腌火腿香精基料研发·2,447,543篇论文数据，部分数据来源于NoteExpress
以上来源于: WordNet
The modern knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method.
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 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。
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.
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。
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