| 摘要 |
A meat product free of nitrite, nitrates, vegetable matter, or any similar preservative or filler matter is produced by grinding small pieces of pork belly to form an emulsion and adding a cure mixture; curing the resultant emulsion for a predetermined period on the order of not less than 1/2 hour or more than 6 hours and thereafter placing the cured emulsion into molds and slowly cooking the product at varying temperatures. The molded product is thereafter chilled to approximately the freeze point of distilled water, i.e., 28 DEG to 30 DEG F. The bacon product may be formed solely of natural ingredients and natural sweetners to eliminate a sugar normally employed in the processed product. If desired, the bacon product may be molded and marketed without cooking.
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