date:Jan 30, 2019
ucts, one is to select raw meat with quality assurance; the other is to pay attention to temperature and humidity in order to facilitate the water dispersion and flavor formation of cured meat products, while inhibiting the growth of microorganisms; the third is to avoid the harm of rodents and insects, and to do a good job of protective measures. When purchasing cured meat products in the market, choose products with good packaging, clear labels, normal senses and shelf life to avoid purchasing