The results indicated that after frying, vacuumcuring groups had more weight loss (P<0.01), but taste no difference.
试验结果显示，经油炸后，真空入味肉失重显著较多（P<0.01），但口味两者差别不大。
2
The free toluene diisocyanate(TDI) in the curing agent TDI-TMP(Trimethylol Propane) of polyurethane was separated in laboratory by means of high-vacuum two-stage thin-film evaporation.
In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology.