随着国民经济的发展,我县加工腊味的区乡办企业和个体的腊味加工场骤增,至1984年已有腊味加工场120多间,其中区乡办企业和个体占80%以上,在腊味的加工中使用食品添加剂较为混乱。为了解腊味中亚硝酸盐的残留量,提供卫生管理的科学依据,在1984～85年 With the development of the national economy, the processing of preserved meat in the township enterprises and individuals in the townships and townships in the county increased sharply. By 1984, there were over 120 preserved meat processing plants, of which more than 80% were enterprises and individuals in townships and townships. Sausage processing the use of food additives more confusion. In order to understand the residual amount of nitrite in sausages, provide the scientific basis for health management in 1984 ~ 85