[英语学习]LESSON 5 CURING OF MEATS.ppt

CURING OF MEATS There are two types of cures: the dry cure and the brine cure. cure [kju?] (鱼肉等的)薰，腌，晒，烤；加工处理 brine [brain] n. 卤水；盐水；海水 vt. 用浓盐水处理（或浸泡） 腌制的类型有两种，即干腌和盐水腌制。 Either(or sometimes both) cure is used to mildly preserve,tenderize,and flavor meat intended for smoking and drying. tenderize [tend?raiz] vt. 使嫩；使软化 任何一种（有时同时）都是用来对准备熏制和干腌的肉进行轻微地防腐、嫩化和增香处理。 Brine curing may also be used as a means of preserving meat all by itself, without additional smoking or drying. 盐水腌制本身也可单独用来作为肉类的一种防腐手段，不需要作进一步的熏制或干制。 In such cases the meat is left completely covered by the brine and kept in a cool,dark place until it is eaten. 这种情况，要让肉完全为盐水所淹没，并且在使用前始终被保持在阴凉黑暗的地方。 Brining like this is not the best means of keeping meat, and meat should not be stored this way for more than a few weeks, and perhaps less, depending upon the recipe and the weather. recipe [resipi]烹饪法；食谱;处方；秘诀 这样的腌制还不是肉类保藏的最好方法，并且用这种方法贮存肉绝不能超过几周，或许更短一些，要看盐水配方和气候条件而定。 If you wish to make a brine cure, be certain that your water is clean and has a pleasant taste.If it is heavily chlorinated, we suggest that you boil the chlorine out of it first. chlorinated [‘kl?:rineitid] adj. 含氯的；加氯消过毒的； chlorine [kl?:ri:n]氯(元素符号 Cl);氯气 如果你想进行盐水腌制，那么要确保所用之水必须是清洁适口的。如果水是加氯处理过度的，建议先煮沸，脱掉氯气。 Don’t use bleach or any other chemicals to purify water; use bottled water instead.If you are unable to get good-tasting, clean water, you’d do better to use the dry cure. bleach [bli:t?] vt. 使漂白，使变白 vi. 变白，漂白 n. 漂白剂 千万不要使用漂白剂或任何其他化学品进行水的纯化，而应使用瓶装水。如果无法获得适口、清洁的水，最好采用干法腌制。 Dry curing is usually the more successful of the two methods for the beginner and the person who does have a refrigerated curing room. 干法腌制对初学者和没有腌制冷冻间的人来说常常是两法中较成功的方法。 Since the dry cure is applied directly to the meat in its full strength, the rate of cure is more rapid than the brine cure. 因为干法腌制以其最强力的腌制效果直接作用在肉上，所以腌制的速度比盐水腌制快。 This is especially important in the southern parts of our country where the weather