Adopting the newly processing technic in larou, the total amount of 2.5% salt was added in pickled, and 20%, 30%, 40%, 50% and 60% of potassium chloride substituted sodium chloride.

• 本课题采用新型的腊肉加工工艺；在盐添加量为原料肉2.；5%25的基础上；分别以20%25、30%25、40%25、50%25、60%25的氯化钾替代氯化钠。