意大利帕尔玛火腿制作的工艺流程及质量控制

Technological Process&Quality Control of Italy Parma Ham

介绍了意大利帕尔玛火腿加工的主要工艺流程和质量控制,包括原料肉的准备、上盐、腌制、清洗干燥、发酵成熟和质量管理等,以及原料肉、盐分、温度、相对湿度等各因素对火腿品质的影响,旨在为我国传统干腌火腿的加工提供借鉴。

The key processing technology and the quality control of Italy Parma ham was introduced, including the preparation of raw meat, sal- ting, curing, washing ＆ drying, ageing and quality control, etc. as well as the influence of raw meat, salt, temperature and relative humidity to the ham quality, in order to provide reference for the processing of traditional Chinese dry-cured hams.