| 摘要 |
At curing meat such as pork, beef or veal where the brine cannot be completely dissolved in the water amount accessible, the brine can be kept suspended in liquid by adding a small quantity of carrier and comminution in a colloid mill and homogenizer. In this manner the brine can in one operation be injected in the meat, and thereby it is rendered possible to achieve a continuous monitoring and accurate control of the brine percentage and increase, likewise the process time can be reduced significantly. |
