preserved ham

The dishes of country Delicious! How nice the preserved ham is.

《乡村的饭菜》好吃！腊肉真香！

Research on Enzyme Preparation to Accelerate the Procedure of Curing Preserved Ham

酶制剂加速腊肉腌制过程的研究现状

There is different stuffing, such as paste, preserved fruit, paste, nut let and ham.

里面的馅儿也不一样, 有莲蓉 、 果脯 、 豆沙 、 果仁、火腿等等.

The new production process for Xiang-Xi preserved ham is: Experiments show that the best formula for pickled is: salt 2.5%, 1% Liquor, 1% sugar, sodium nitrite 0.015.

通过以上研究，确定了新型湘西腊肉的生产工艺：试验表明腌制剂最佳配方为：食盐2.5%、白酒1%、白糖1%、亚硝酸钠0.01g/Kg；腌制时间为48h。

Microbial changes in low salt preserved ham during processing

低盐腊肉在加工过程中的菌相变化初探