| 摘要 |
<p>In pork such as hams or shoulders salt is often incorporated for enhancing the aroma, colour and keeping qualities. A quick incorporation is provided by placing pieces of meat - which have been multi needle injected and possibly been rubbed with a dry salt mixture in a film packing, partially evacuating air from the packing and then sealing it. The package thus obtained is then subjected to a mechanical treatment in a massaging vat, tumbler or churn, until the desired amount of brine and dry salt mixture has been absorbed in the meat, whereafter the packing is removed - if desired.</p> |
