| 摘要 |
A method for making whole-muscle meat products consists preparing raw material, syringing with a pickle, which comprises table salt, sodium nitrite, a spice mixture, hydrocolloids; massaging, forming, tying, thermal treatment. The syringing is carried out with a pickle activated at a current intensity of 7 A, a voltage of 22 V for 20 min. with the final pH 9.98 and reduction-oxidative potential of 150-200 mV. |
