This invention relates to a low-salt, tenderizing vacuum tumbling
processing method for venison intended for group catering, belonging to the field of meat
product processing technology. The method includes
raw material pretreatment, preparation of a low-salt
nutrient marinade, vacuum tumbling, intermediate
settling, a second-stage intermittent tumbling, low-temperature
settling and marinating, shaping and
heat processing, and cooling and storage. Its advantages include achieving tenderness and
moisture retention under low-salt conditions, ensuring that the product maintains good taste and appearance even after
heat processing in a central kitchen, followed by
refrigeration / freezing and reheating. It is suitable for the
process conditions of centralized reheating equipment in group catering, enhances nutritional value, diversifies product forms, and is easy to industrially promote, showing good prospects for industry application.