天气预报 > 其他 > 腊肉腌制几天后才能有腊味
腊肉腌制几天后才能有腊味
更新时间: 2020-10-21 00:00:00  

天气好的话,腊肉腌制10天就能有腊味,阴天则需要15天。经过阳光晾晒的腊肉颜色好看,阴天的腊味颜色发黑。如果遭遇了阴天,腊味质量会打折扣。

腊肉是中国人甚至西方人储存肉类的一种方式。在古时候,没有冰箱的时候,人们采用风干的方式、盐焗的方式保存肉制品。

关键词: 腊肉 腌制 才能 腊味

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