英语翻译本文通过对不同烟熏材料熏制的湘西腊肉的理化指标、亚硝含量、苯并芘（a）残留量的进行测定,比较不同烟熏材料熏制腊肉其理化指标和风味物质成分并进行感官物质评价分析,为

英语翻译本文通过对不同烟熏材料熏制的湘西腊肉的理化指标、亚硝含量、苯并芘（a）残留量的进行测定,比较不同烟熏材料熏制腊肉其理化指标和风味物质成分并进行感官物质评价分析,为
英语翻译
本文通过对不同烟熏材料熏制的湘西腊肉的理化指标、亚硝含量、苯并芘（a）残留量的进行测定,比较不同烟熏材料熏制腊肉其理化指标和风味物质成分并进行感官物质评价分析,为湘西腊肉的制作加工提供有效依据.结果表明：这六种不同烟熏材料熏制的腊肉的水分含量控制在25%-28%、盐分含量在7%-8%、PH值在5.9-6.0、亚硝含量3 mg - 4 mg、苯并（a）芘残留量2μg -2.5μg为最佳范围；通过对挥发性风味物质的定性分析,测得用不同烟熏材料熏制的腊肉共有的风味物质酚类6种、醇类4种、酮类2种、羰基化合物6种、碳氢化合物4种.本实验取得一定进展的同时也存在着腊肉的风味物质来源不明确的问题,有待进一步探究.

英语翻译本文通过对不同烟熏材料熏制的湘西腊肉的理化指标、亚硝含量、苯并芘（a）残留量的进行测定,比较不同烟熏材料熏制腊肉其理化指标和风味物质成分并进行感官物质评价分析,为
This study was based on the physical and chemical indicators,nitrite content and benzopyrene residues of Xiangxi bacons which were smoked by different materials to compare different smoked bacons' flavor compositions and evaluated by sensory,in order to provide efficient evidence for Xiangxi bacon's processing.
The results showed that:the bacon was in optimum quality when moisture content was 25%-28%,salt content was 7%-8%,pH value was 5.9-6.0,nitrite content was 3 mg- 4 mg,benzene and(a) pyrene residues were 2μg-2.5μg.
After qualitative analysing the volatile flavor compounds of Xiangxi bacon,we concluded that smoked by different materials,Xiangxi bacons had the following common flavor componds.There were six kinds of phenols,four kinds of alcohols,2 kinds of ketones,six kinds of carbonyl compounds and four kinds of hydrocarbons.
This experiment had made some progress on determine flavor compounds while the sources of flavor componds were still unknown which aquired further reaserch.
娘啊 好辛苦

手翻的，看到是糕点师，其实是特别喜欢糕点师的职业。梦想也是做糕点师。所以，一定要帮。负责一点，还是手翻吧。 不过可能我的表达还不够地道。
1、I think this is a job that will bring happiness to people.No matter the people who taste the pastry or who bake them.Customer...

全部展开

手翻的，看到是糕点师，其实是特别喜欢糕点师的职业。梦想也是做糕点师。所以，一定要帮。负责一点，还是手翻吧。 不过可能我的表达还不够地道。
1、I think this is a job that will bring happiness to people.No matter the people who taste the pastry or who bake them.Customers will be joyful when have these tasty pastry, as for Pastry makers ,they will complaced at what they make can bring happiness to other people. As for me ,I like the cute way that these pastries be showed on in the glass case,I hope they can merry others when display.
2、Professional technique and kownoledges are necessary for this job,and the health.All these requriments are the basic of baking the healthy food .The most important thing is that ,I love this job,and I am willing to dedicate all my time and passion.
3、
My plan is to go a Cuisine Techniques School to study further technique and kownoledge.As I kown this is just the first step to be a pastry maker,so I often read the majar books on pastry making,and follow on the weibos on pastry making .I have a firend who like pastry making very much.We plan to run A cake shop together.I believe I can be a pastry maker when I graduate by preparing from now on.
4、
The most important is that I love It，I can get happiness and content from this job.I love delicacy，and I am very attentive considerate，I think Ican handle this job ,and wil be a great Pastry maker.
哎，这是我答得最久的题目了

收起