| 摘要 |
The present invention relates to a pressed ham, which is manufactured by adding fermented pickled shrimp to parts of pork like hind legs used as a raw meat of the pressed ham, people dislike, and accordingly maintains flavor and tissue wherein the pickled shrimp has effects of increasing preference, assigning flavors, working digestion and decreasing the level of cholesterol, and a manufacturing method thereof, which comprises a step where raw meat and fat of pork are prepared by being trimmed, chopped into 3 to 5 mm and weighted, and some chopped raw meat are firstly mixed with natural salt, celery powders, phosphate, pickled shrimp and purified water in a mixer for 1 to 2 min, thereby making a curing particle meat. |
