The invention relates to a rapid
salting method of low-salt salted pork. The method comprises the following steps of 1.
cutting selected streaky pork with equivalent fat-
muscle into strips; 2. measuring table salt and pork according to the salt-to-pork ratio being 3 to 4 percent, dissolving 2 percent of table salt into little water, and uniformly injecting the salty water into the pork by utilizing a salty water
syringe; 3. respectively measuring 2 to 2.5 percent of
white spirit, 0.2 to 0.6 percent of paprika
powder and 0.2 to 0.4 percent of fennel
powder, mixing the
white spirit, the paprika
powder and the fennel powder with the residual table salt, and kneading the pork with the mixture; 4. arranging the pork into a rolling kneading
machine, and vacuum intermittently rolling kneading the pork at the low temperature at the condition of controlling the temperature at 0 to 4 DEG C, the vacuum degree to be 0.08MPa and the rotating speed to be 10r / min,; 5. hanging the pork under the condition that the temperature is 8 to 12 DEG C and the
relative humidity is 60 to 70 percent, and standing and
drying the pork for 2days; 6. Carrying out fire curing; 7. naturally carrying out
air drying and cooling for 24h, and carrying out vacuum packaging on the pork to obtain a finished product. The low-salt salted pork is bright in color, delicious in taste, tender in tissue and obvious in scent and can be reserved for one year under the vacuum packaging
cold storage condition without going bad.