| 摘要 |
<p>A meat product, e.g a boned or deboned ham, is salted in a rotary device at -1 to +7 DEG C under reduced pressure for 48 to 72 hours in the presence of lipolytic bacteria whilst continually rotating the device at no more than 10 rpm. The salted product is then cooled for 7 to 12 days or more and subsequently dried for 30 to 48 days in a drying chamber at an appropriate temperature and humidity.</p> |
