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1·The producing process of polycyclic aromatic hydrocarbons and its existence in smoke-dried meat products, as well as its solution were reviewed in this article.

综述了烟熏肉制品中的多环芳烃的产生过程，并对烟熏肉制品中多环芳烃存在的问题和发展趋势进行了展望。

2·Methods The essential oil was extracted by steam distillation from sunning-fixed sample and sulfur-smoke-dried sample, and their components were analyzed by GC-MS.

方法采用水蒸气蒸馏法分别提取八角茴香杀青晒干品及其硫熏干燥品的挥发油，用GC鄄MS 法鉴定挥发油成分。

3·Mummies can be dried out by extreme cold, by the sun, by smoke, or using chemicals such as natron.

木乃伊能够通过极端寒冷，日晒，烟熏，或者使用化学物质如泡碱来变干。

4·One way to get a lot of smoke is to use green wood , not dried wood .

有一种方法可以有很多的烟，就是用新鲜的木材，而不是经过烘干的木材。

5·One way to get a lot of smoke is to use green wood, not dried wood.

一种产生浓烟的办法是使用湿木材，而不是干木材。

6·You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood not dried wood.

熏制需要大量的烟和极小的火苗来，所以青木会比干木更适合。

7·Soft and mild at palate, still some smoke, a bit toasty, dried plant and herb, hot spicy, element of new spirit, bitterness of herb and burnt wood in medium length aftertaste.

酒体柔和，仍然有些烟熏，焦香多士，干燥草本，辛辣香料，新酒气息，中等长度有近似药草和焦木的苦味余蕴。

8·Deliciously smooth, rich dried fruits and sherry, balanced with wood smoke and spice.

好吃顺利，雄厚的干果和雪利酒，平衡与木材烟雾和香料。