職人煙燻火腿的科學｜Podcast

from 火上料理人：The Meat Nerds · host Meat Nerds Studio

156ppm，是亞硝酸鹽在肉品醃漬中的安全與風味平衡點； 63°C，則是低溫熟成與巴氏殺菌的關鍵溫度。這兩個看似冷冰冰的數字，其實是職人火腿世界裡最重要的兩個秘密。在這一輯節目中，我們從一塊豬腿開始，拆解火腿製作背後的食品科學、歷史與職人技術—— 從鹽漬、亞硝酸鹽的作用、蛋白質結構的變化，到低溫烹調如何讓肉質保持多汁與柔軟。如果你曾經好奇：為什麼火腿會是粉紅色？為什麼醃漬鹽的比例必須如此精準？ 63°C 為什麼是肉類安全與口感的臨界點？為什麼真正的煙燻火腿需要時間與耐心？那這一集，就是為 Meat Nerds 準備的。歡迎來到《火上料理人：THE MEAT NERDS》一個把料理、科學與火焰放在同一張桌上的節目。 -- Hosting provided by SoundOn

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職人煙燻火腿的科學｜Podcast

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