PROLONG FOR HAM AND SAUSAGE PRESERVATION WITH SPICE EXTRACTS

摘要

A preservation period of ham or sausage is prolonged by 1) extracting sage, rosemary, clove and nutmeg with ethanol, 2) blanching ham or sausage in 10-20% extracted spices soln. at 80-120 deg. C for 1-10 min., 3) pre-freezing the blanched ham or sausage at minus 20 - minus 30 deg. C for 10-30 hrs., and 4) freezing-drying it at minus 40 deg. C into 2-5% moisture content. The preservation period of the obtd. ham or sausage can prolong 1-5 times.