Study on Processing Technology of Brine-cured Tibetan Pork
Using Tibetan pork and seasonings as raw materials, the paper aims to establish the amount of spices, chicken essence and sugar through single factor experiments, and the amount of spices, salt, sugar and chicken essence through orthogonal experiments. The results show that the best formula for brine-cured Ti-betan pork is 15% spices, 30% salt, 13% sugar and 3% chicken essence.
Tibetan porkbrine-cured porkformulation of seasonings