| 摘要 |
Preparation of a pickled uncooked ham from turkey meat consists of taking meat only from the top of the thigh which has been boned and skinned. The meat is macerated in a brine (made from 1 kg salt to 4 litres of water) at about 35 deg C, for 35-40 minutes, depending on the size of the pieces of meat; then the meat is churned in the brine at ambient temperature for 2-3 hours to disrupt the cell structure, during which time natural collagens (in amount of a few grams per kilo of meat), aromatic herbs and spices can be added. The meat is then moulded into shape, either in a perforated stainless steel mould or in a porous plastic wrapping and allowed to dry out for 5 to 6 weeks. |
