| 摘要 |
<p>After the ham has been deboned, degreased and brined, it is enclosed in a plastic container, e.g. sachet, bag or covered tray. The container has a surplus of plastic material at one end which remains unfilled to provide an overflow zone. The ham is degassed and the container sealed, the overflow zone remaining in communication with the rest of the container which encloses the ham. The ham, enclosed in its plastic container, is placed in a pressure mould with the overflow zone left outside the mould. Cooking is then carried out which results in exudate flowing into the overflow zone. After cooking, the filled overflow zone is cut off and the cut edge of the ham container sealed to form a definitive package for the prod. Since a high quality ham must be free of exudate, it has previously been accepted that cooking must take place before the ham is sealed in its container. The ham is now placed in its final container before cooking, but exudate does not remain in the container with the ham. Since the ham no longer has to be rehandled after cooking, time is saved and cost of prodn. reduced.</p> |
