| 摘要 |
<p>Prodn. of a meat product comprises first deboning, fresh hams, without breaking the muscular aponeurosis, then adding a salting mixt. consisting of NaCl, sugar, KNO3, NaNO2 and ascorbic acid (or its salts). Then enzymes, pref. glycero-hydrolases, are added (as little as possible to provide adequate treatment) and the pieces of meat packaged into nets and filled into shaping containers. These containers are placed in a refrigerator for 15-30 days, and finally in a chamber at 20-30 deg.C. and relative humidity 55-78% for 40-60 days.</p> |
