| 摘要 |
The invention relates to a method for preparing a meat food product (particularly dried, smoked, salted or cooked ham) comprising a series of preliminary stages of kneading and/or salting and/or soaking and/or baking and/or drying and/or smoking and/or cooking and/or dressing (trimming) and/or boning and/or moulding, or other stages, making it possible, in particular, to confer on it the taste qualities, appearance and general shape which are appropriate to its consumption, characterised in that, after these preparation stages and before the definitive packaging stage, a finishing stage is performed in which the food product 1 is cooled at the surface and at the core and is then immersed at least once in a bath of liquid material 8 at high temperature, such as molten wax or another equivalent molten material, with which the product 1 is coated, and which, as it cools, forms a rigid coating which coats the food product 1; the non-edible natural material covering the food product 1 and hindering its slicing or detracting from its presentation, particularly the peel, the excess fat, the skin, etc., is removed before the product 1 is coated with the material 8. <IMAGE>
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