| 摘要 |
A process for dry curing a joint of pork includes making 2 an array of holes in the exposed surface of at least one side of the meat to penetrate into the meat. A mixture of spices is rubbed 3 across the meat surface and into the holes. At a vacuum packing station 4 the piece of meat is tightly packed under a vacuum. The meat is delivered to a conditioning station 5 where the meat is stored at a temperature of between 0{C and 4{C for four to eight days. Then at a drying station 6 the meat is removed from the vacuum pack where excess spices and moisture are removed and the meat is dried. At a vacuum packing station 7 the meat is re-packed under vacuum and delivered to a conditioning and storage station 8. From there the meat is sent to a blast freezing station 9 and then may be sent to a shaping station 10 where it is shaped suitably for cutting 11 before delivery to a suitable store 12. |
