Abstract：In this study, a new type of low salt Sichuan style bacon with good flavor and taste was developed using streaky pork as main raw material with the addition of various spices. The optimal levels of salt, Sichuan pepper powder and chili pepper power, as determined using an orthogonal array design, were 2.5%, 1.0% and 1.5%, respectively. The water content was controlled at approximately 25%. The chloride content of the bacon was 5.13% （calculated on a dry matter basis） and the sodium nitrite residue was below 20 mg/kg, which was within the national standard.
2012, Vol. 26 
