| 摘要 |
<p>A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, comprising preparing a nitritestable injectable curing solution comprising: a nitritecontaining pickle, a liquid smoke in concentration to provide 5 to 400 ppm phenols and 10 to 2000 ppm carbonyl compounds, based upon the green weight of the belly to be injected, and from 150 to 10,000 ppm of reducing sugar, based upon the green weight of the belly to be injected; injecting the curing solution into a green belly; and processing the belly to effect curing.</p> |
