| 摘要 |
<p>The process comprises placing each piece to be treated in a sealed container together with an amt. of salt which is barely above that to be absorbed by the piece. Pref. flavouring, spices and brining ingredients are also introduced with the salt; also pref. a food liquid as a vehicle in amt. about 2% of the piece to be treated. As containers, plastic bags are pref. The amt. of salt is 25-40 gm/kg according to the nature and use of the meat. It enables a controlled brining, also the possibility of contamination between the pieces is avoided as is the need for any operation to remove excess salt.</p> |
