| 摘要 |
A method for manufacturing the fermentation raw ham is provided to prevent the generation of the specific smell of pork and to reduce the content of heavy metals. A method for manufacturing the fermentation raw ham comprises the steps of dividing the foreleg and the rear leg of pork without removing bone; precooling the foreleg and the rear leg in a cold room for a certain time; salting the precooled pork in a salting room with allowing a certain aroma to be permeated; and washing the salted pork and maturing and drying it at a room temperature. |
