Processing method for naturally fermenting low-sodium dry cured meat product

Abstract

The invention discloses a processing method for naturally fermenting a low-sodium dry cured meat product. The processing method comprises the following steps of: tumbling fresh meat and salt or low-sodium salt with the weight being 2%-5% of that of the fresh meat into a tumbling machine; statically curing, namely standing the tumbled meat for 2-5 days at the temperature of 0-4 DEG C; dehydrating, namely putting the pieces of cured meat for 3-5 days at the temperature of 8-12 DEG C, the humidity of 80%-90% and the wind speed of 1-2 m / s; and naturally fermenting, namely standing the dehydrated meat for 12-16 days at the temperature of 13-20 DEG C, the humidity of 75-85% and the wind speed of 2-3 m / s, and then standing the meat for 7-15 days at the temperature of 20-30 DEG C, the humidity of 65%-80% and the wind speed to be 3-4 m / s, thus obtaining the finished product when the weight loss ratio is 40%-45%. The processing method disclosed by the invention has the advantages that a new technology of temperature-controlled and humidity-controlled multi-stage low-temperature fermentation is adopted, all-natural low-sodium fermentation is adopted without any flavor and fragrance in the processing process, and the safety and the sanitation of the product are guaranteed. Compared with that of products with equal salt, the sodium content of the product can be reduced by 31.6%-50.87%, and thus the product conforms to the idea of low-sodium healthy eating of people.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a processing method of naturally fermented low-sodium dry cured meat products. technical background [0002] Due to its unique flavor and special taste, my country's traditional dry-cured meat products are deeply loved by consumers and have a stable market share, which cannot be replaced by other meat products. However, its long production cycle, high cost, complicated operation and few commodity forms have always restricted the development of the entire enterprise. At the same time, my country's traditional dry-cured meat products generally contain high salt content, which is generally several times the normal salt content of other foods. Around 8%, all belong to high-salt meat products. Modern medical research shows that high-sodium salt products are important factors that induce cardiovascular and cerebrovascular diseases such as hypertension and stroke. In addition, it will incr...

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a processing method for naturally fermented low-sodium dry-cured meat products, aiming at the disadvantages of current domestic traditional dry-cured meat products such as high salt content, long production cycle, unhygienic, lack of convenience in eating, high cost, and few commodity forms.