| 摘要 |
The sliced, matured raw meat is preferably cured or salted with a smaller salt percentage. This is related to the very even drying of the product, brought about in the following process. The flavouring phase and/or the smoking phase may be effected by known processes. The drying phase of the maturing- and storage process, is carried out on the previously thin-sliced product. The end product from the above process, is also claimed. <IMAGE> |
