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腊肉为什么不会变坏

更新时间: 2020-11-04 00:00:00     

腊肉在经过烘烤或日光下曝晒的过程,连续不断地用加温的方式把肉的水分和油脂烘干。无水状态下,腐败类细菌是无法生存或繁殖的。腊肉的防腐能力强,能延长保存时间,并增添特有的风味,这是与咸肉的主要区别。过去腊肉都是在农历腊月加工,故称腊肉。

关键词: 腊肉 为什么

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