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。

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。