| 摘要 |
Cooked, uncured pork products having an appearance and taste of cured pork products is provided wherein a brine solution is injected into the pork product and the pork products are smoked in a smokehouse using a plurality of stages wherein the pork products are heated to predetermined temperatures in the pressure of controlled humidity for a prescribed period of time. The cooked, uncured pork products are substantially free of nitrates and/or nitrites.
|
