| 摘要 |
The invention relates to a processing method for meat products. On the one hand, a brine and, on the other hand, a solution are prepared, the solution is introduced into the meat product, alone or mixed with the brine, the brine containing at least one chlorine salt of sodium or potassium, and the solution containing at least lactic acid and sucrose in proportions corresponding to those found customarily in the meat, the solution is introduced into the meat product and then this is, optionally, stored in a brine-solution mixture whose temperature is between approximately 0 and 10 DEG C,preferably approximately 4 DEG C. Application to the preservation of ham.
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