| 摘要 |
Meat is cured by emulsification with a curing salt containing sodium chloride, nitrate and essentially nitrite, and additionally phosphate ions and an acid reacting salt to produce a pH in the emulsion lower than the pH of the original meat, the quantity of phosphate being sufficient to produce a non-shorting emulsion during emulsification and subsequent curing of the resultant emulsion. Alkali metal acid phosphates and mixtures of these with other phosphates are the preferred source of both phosphate ion and acid salt. A lactone, e.g. glucono delta lactone, and an ascorbic acid isomer, e.g. sodium erythorbate, are preferably included in the emulsion. |
