求翻译：采用盐酸萘乙二胺分光光度法，根据生姜浸提液的浸提温度、浸提时间、浸提液用量和反应时间以及反应pH值对降低肉制品中亚硝酸盐残留量的影响效果，用正交试验选择生姜浸提液清除亚硝酸盐的最佳工艺条件是什么意思？

Using the hydrochloric naphthylethylenediamine spectrophotometry, ginger extract, extraction temperature, extraction time, the amount of extract and the reaction time and reaction ph value to reduce the effect of Nitrite residue orthogonal experiment ginger extract clear the optimum conditions for n

In accordance with hydrochloric acid (b) 2 spectrophotometer law, as well as ginger dip mentioned based on the Baptist draws fluid temperature, and Baptist Church mentioned reference to time, soak solution usage, as well as response and response time to reduce pH values in meat products nitrite resi

Uses the hydrochloric acid naphthalene ethylene diamine spectrophotometric method, soaks according to the ginger leaching solution proposes the temperature, soaks proposes the time, the leaching solution amount used and the reaction time as well as responded the pH value to reduces the meat product

Ethyl naphthalene diamine hydrochloride Spectrophotometric method, according to the temperature of extraction of ginger extract, extraction, extract consumption and response time as well as the reaction pH values on the reducing effect of nitrite residue in meat products, choose ginger extract clean

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