STUDY ON MICROORGANISMS FLORA DURING JINHUA HAM FERMENTATION

摘要

IntroductionJinhua ham belongs to dry-cured meat products, originating in the end of Northern Song Dynasty, that was 900 years ago. It is the most famous traditional meat product home and abroad, which ranks with Xuan Wei ham and Ru Gao ham as "three hams" in China, which make them become meat products with distinct flavour.Typical dry-cured hams all become meat products with characteristic flavour after curing, seasoning and dehydration, fermentation and ripening.