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| Application of Vacuum Impregnation on the Processing of Chinese Bacon |
| LUO Yang;LIU Chengguo;CHEN Yao;WANG Dongdong |
| College of food Science and Technology, Hunan Agricultural University, Changsha 410128, China |
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Abstract The Chinese bacon is the most favorable traditional food in China. But the whole processing of that bacon is seasonal and always in small family workshop, and also has a long production cycle, high cost and unstable product quality. Recently, vacuum curing had applied on the processing of that traditional food, which may improve the traditional production technology.
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2010, Vol. 24 
