Process for producing Chinese style fermented meat product with low salt and no nitrate or nitrite
A fermented meat product and production process technology, applied in food preservation, food preparation, meat/fish preservation, etc., can solve the problems of unstable product quality, high labor intensity, easy contamination of miscellaneous bacteria, etc., and achieve the goal of avoiding microbial toxins Accumulation, strong sauce and ester aroma, and the effect of inhibiting growth and reproduction
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[0026] Example 1 of the production method of low-salt and non-nitrate Chinese fermented meat products
[0027] The non-polluted five-element hybrid pig (PIC) fresh meat produced in Beichuan Qiang Autonomous County, Mianyang City, Sichuan Province with thin skin and tender meat (can be front and back pork legs, ribs, pork belly, etc.) is used as the production of low-salt and non-nitrate Chinese fermented meat products Raw meat. The processing method is as follows:
[0028] 1. Make meat tenders. Strictly follow the meat hygiene regulations, select fresh pig meat that has passed the sanitary quarantine inspection, and then cut, arrange, cut the bones, open the noodles, and trim the meat to make meat blanks.
[0029] 2. Pre-marinated meat. Following the previous procedure, use a brine injection machine to inject the prepared low-salt pre-curing liquid into the meat slab and vacuum tumble in the vacuum tumbler to make the marinating salt quickly and evenly infiltrate all parts of the ...
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