摘要
通过对控温控湿新工艺的探讨,克服了金华火腿依赖多加盐防止肉质腐败等传统工艺存在的缺陷,制成了含盐量仅为传统火腿54·6%的低盐火腿。该火腿在风味、卫生质量指标和贮藏性(特别是深加工后的贮存性上)均比传统工艺火腿有明显提高。此外,新方法在原工艺上未再用新的添加剂,故还保持了原天然腌制的特色。
Through discussion on new craft of temperature and humidity control, overcoming limitation of traditional craft that King Hwa ham depend on adding much salt to prevent decay of meat, produce low salinity ham which salinity only was 54. 6% of traditional ham. It has obvious improvement in flavor , hygienic quality index and preservation （especially after deep process）. Besides, this new craft does not use new additive upon original , and also keeps the natural salted specialty.
出处
《肉类工业》
2006年第3期28-30,共3页
Meat Industry
关键词
火腿
控温
控湿
ham temperature control humidity control
