发明授权
- 专利标题： Process for making bacon having antibotulinal stability
- 专利标题（中）： 制造具有抗菌素稳定性的培根的方法
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申请号： US151804申请日： 1980-05-21
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公开(公告)号： US4305966A公开(公告)日： 1981-12-15
- 发明人: Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Yatsuka Fujita , Shigeo Inamine
- 申请人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Yatsuka Fujita , Shigeo Inamine
- 申请人地址： JPX Osaka
- 专利权人： Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo
- 当前专利权人： Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo
- 当前专利权人地址： JPX Osaka
- 优先权： JPX54-114111 19790907
- 主分类号： A23B4/02
- IPC分类号： A23B4/02 ; A23B4/12
摘要：
A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not higher than 0.26% of potassium sorbate based on the weight of meat, an aqueous solution of a water-soluble organic acid and/or inorganic acid, and optionally sodium hexametaphosphate, thereby lowering the average pH of the bacon to approximately 6.0 or below.
公开/授权文献
- USD309638S Toy building block 公开/授权日：1990-07-31
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