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A METHOD OF PREPARING ROSEMARY (ROSMARINUS OFFICINALIS L.) AND BASIL (OCIMUM BASILICUM L.) LEAVES ENHANCED CURING MIXTURE FOR SWEET CURED PORK
A METHOD OF PREPARING ROSEMARY (ROSMARINUS OFFICINALIS L.) AND BASIL (OCIMUM BASILICUM L.) LEAVES ENHANCED CURING MIXTURE FOR SWEET CURED PORK
The present utility model discloses the method of preparing rosemary (Rosmarinus officinalis L) and basil (Ocimum basilicum L) leaves enhanced curing mixture for sweet cured pork (Tocino) comprising the following steps: mixing of ingredients, heating the mixed ingredients, cooling of heated mixture, mixing of additional ingredients to the cooled mixture, packing of mixed ingredient in an easy open pack or bottle and storing the packed ingredients for future use.
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