Process for producing Chinese style fermented meat product with low salt and no nitrate or nitrite

Abstract

A low-salt fermented Chinese meat food without nitre is prepared through pre-salting by injecting the salting liquid into raw meat, rolling for kneading, inoculating, fermenting, salting and heating.

Description

technical field

[0001] The invention relates to the processing and production technology of fermented meat products, in particular to the processing and production technology of Chinese-style ham and other forms of fermented meat. Background technique

[0002] As far as the present invention proposes, there are two kinds of processing methods for producing Chinese-style ham and other forms of fermented meat in the prior art. The first method is to marinate the pork legs and meat, and use the microorganisms naturally existing in the environment and equipment to produce fermented meat products, that is, natural fermentation. At present, most enterprises and workshops in China that produce Chinese-style ham and fermented meat are Take this approach. There are six defects in this method: first, in order to make the product have good color and luster and flavor, nitrate and nitrite are usually added to the pickling agent, so it is easy to produce carcinogenic nitrosamines in mea...