| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing ham, by which proliferation of bacteria such as putrefactive bacteria are controlled and preservability is improved without impairing qualities such as flavor, texture. <P>SOLUTION: This method for producing ham comprises a wet salting liquid preparation process S10 and a wet salting process S11. A salting liquid used in the wet salting liquid preparation process S10 is a salting liquid which contains at least table salt and lactic acid bacteria but not nitric acid, nitrous acid or its salt. The lactic acid bacteria grow in ≥2.5 mass % salt concentration at ≤5°C and are Lactobacillus sake. <P>COPYRIGHT: (C)2004,JPO |
