发明名称 |
Process for preparing cooked bacon having reduced levels of N-nitrosamines |
摘要 |
This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-containing pickle, a liquid smoke and a food grade emulsifier.
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申请公布号 |
US4315948(A) |
申请公布日期 |
1982.02.16 |
申请号 |
US19800158679 |
申请日期 |
1980.06.12 |
申请人 |
ARMOUR AND COMPANY |
发明人 |
SLEETH, RHULE B.;THEILER, RICHARD F.;RENDEK, ROBERT B. |
分类号 |
A23B4/023;A23B4/052;A23B4/28;(IPC1-7):A23B4/00 |
主分类号 |
A23B4/023 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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