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.
采用低温、复合腌制剂、干燥、真空包装、发酵成熟等工艺过程，进行低咸度腌肉制品安全性研究。
2
The advantage of replacing disk vacuum filter with stressed filter in Nanshan Coal Preparation Plant was analysed, and the feasibility of repealing desiccation system was discussed in this paper.