求翻译：得出当浸提温度90℃，浸提时间60min，浸提液用量28mL，反应时间20min，反应pH值5.0时对亚硝酸盐的清除率最高，可达到23.54％。研究结果为生姜浸提液降低肉制品中亚硝酸盐的残留量应用于实际生产提供了理论参考是什么意思？

Obtained when the highest extraction temperature of 90 ° C, extraction time 60min, the amount of 28ml of the extract, reaction time 20 min, the reaction ph value 5.0 nitrite clearance rate, 23.54%. Results provide a theoretical reference to ginger extract to reduce Nitrite residues used in the actua

When temperatures reach 90° dip mentioned C mentioned time, flooding, flooding 60 min 28 mL mentioned solution usage, and reaction time 20 Min, and the response time of 5.0 pH value of nitrite removal rate is the highest attainable, 23.54 % . Results of the study referred to ginger dipped in liquid

Obtains when soaks proposes the temperature 90℃, soaks raises time 60min, leaching solution amount used 28mL, reaction time 20min, responded pH value when 5.0 is highest to the nitrite percentage clearance, may achieve 23.54%.The findings reduced the meat product central Asia nitrate for the ginger

Reached when the extraction temperature 90 ° c, 60min extract, extract the amount 28mL, 20min response time, response to pH value of 5, the highest rate of removal of nitrite, up to 23.54%. Research results for Ginger extract to reduce nitrite residue in meat products to the actual production provid

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