发明名称 |
Process for making bacon having antibotulinal stability |
摘要 |
A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO2-) and not higher than 0.26% of potassium sorbate based on the weight of meat, an aqueous solution of a water-soluble organic acid and/or inorganic acid, and optionally sodium hexametaphosphate, thereby lowering the average pH of the bacon to approximately 6.0 or below.
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申请公布号 |
US4305966(A) |
申请公布日期 |
1981.12.15 |
申请号 |
US19800151804 |
申请日期 |
1980.05.21 |
申请人 |
KABUSHIKI KAISHA UENO SEIYAKU OYO KENKYUJO |
发明人 |
UENO, RYUZO;MATSUDA, TOSHIO;KANAYAMA, TATSUO;FUJITA, YATSUKA;INAMINE, SHIGEO |
分类号 |
A23B4/02;A23B4/12;(IPC1-7):A23B4/02 |
主分类号 |
A23B4/02 |
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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