PRODUCTION OF HAM

PURPOSE:To obtain high-quality ham having improved flavor in a short time, by adding a starter culture to raw material meat, preserving the meat with salt and aging. CONSTITUTION:Raw material meat is inoculated with one or more starter cultures such as Pediococcus cervisiae, Micrococcus varians, etc...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SASAKI AKIO, YOKOYAMA MASAO, SATOMI HIROHARU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain high-quality ham having improved flavor in a short time, by adding a starter culture to raw material meat, preserving the meat with salt and aging. CONSTITUTION:Raw material meat is inoculated with one or more starter cultures such as Pediococcus cervisiae, Micrococcus varians, etc., preserved with salt at 15-50 deg.C, preferably 20-45 deg.C and aged.