Method of producing a meat curing salt composition

• 1. 腌腊制品酸价控制辅料组合物及酸价控制的腌腊制品的制备方法 [P] . 中国专利： CN101147597B . 2011.04.06
• 2. 腌腊制品酸价控制辅料组合物及酸价控制的腌腊制品的制备方法 [P] . 中国专利： CN101147597A . 2008-03-26
• 3. Method of producing a meat curing salt composition [P] . AU3547663A . 1965-03-18

  机译： 制备肉腌制盐组合物的方法

• 4. Bacteriostatic composition useful for packaging meat, fish, meat products and salt-cured meat, comprises solvents, bacteriostatic agents, thickening agent and adhesion agent [P] . 法国专利： FR2901456A1 . 2007-11-30

  机译： 用于包装肉，鱼，肉制品和盐腌肉的抑菌组合物，包含溶剂，抑菌剂，增稠剂和粘附剂

• 5. Method for producing finely ground cured meat products and the finely ground cured meat product produced by this method [P] . PL418835A1 . 2018-04-09

  机译： 精细加工的腌制肉制品的生产方法和通过该方法生产的精细加工的腌制肉制品

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• 2. Reverse osmosis treating cured meat processing wastewater for removal of inorganic nutrients and salt [C] . American Society of Agricultural and Biological Engineers Annual International Meeting . 2019
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• 4. New Approaches to Production of Turkish-type Dry-cured Meat Product Pastirma: Salt Reduction and Different Drying Techniques [O] . Emre Hastaoglu, Halil Vural 2018
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• 6. Effect of Salt, Phosphates and other Curing Ingredients on Water-Holding Capacity of Lean Pork Meat and the Quality of Radappertized Ham. [R] . Wierbicki, E., Howker, J. J., Shults, G. W. 1975

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