| 摘要 |
The process for improving the flavor and preservation qualities of uncured pork products includes infusing the fresh cuts of pork with a pork stock solution including water, dried pork stock, salt, sodium phosphates, and sodium erythorbate. The infused pork cuts are then crust frozen and the crust frozen pork cuts are then tempered for a predetermined period of time until the internal temperature reaches approximately 26 - 28 degrees Fahrenheit. The tempered pork cuts are then shaped in a molding press and are thereafter sliced. The pork slices have sodium erythorbate applied thereto and the slices are then placed in a tray and a gas pervious film is applied skin-tight to the slices in the upper surface of the tray. The packages are then frozen before shipment to retail outlets to thereby increase the shelf life of the packages. |
