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。
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.
第二道发酵在真空容器里进行，时间为2个月。
发酵后的固形物通过真空冷冻干燥制得乳酸菌活菌制剂。
The living bacteria preparation was prepared from solid material included in fermentation liguor through vacuum freeze drying.
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