Abstract：Adopting the newly processing technic in larou, the total amount of 2.5% salt was added in pickled, and 20%, 30%, 40%, 50% and 60% of potassium chloride substituted sodium chloride. Through pHysical and chemical property and sensory index sign analysis, the effect that different proportion ofp otassiumc hloride substitutedf ors odiumc hloridew ass tudieda nd thef easibilityo fr educeds odiumc hloride in cured-pork pickle was discussed. Considered with the requirements of flavor and sanitation, the optimal proportion of potassium chloride was 40%.
杨应笑；任发政. 氯化钾作为腊肉腌制剂中氯化钠替代物的研究[J]. 肉类研究, 2005, 19(9): 44-47.
Yang yingxiao;Ren Fazheng. Study on Potassium Chloride as Sodium Chloride Substitute in Chinese Larou. Meat Research, 2005, 19(9): 44-47.
2005, Vol. 19 
