Low-salt flavor poultry meat and preparation method thereof

Abstract

The invention discloses a low-salt flavor poultry meat and a preparation method thereof, and belongs to the field of food processing; the preparation method mainly comprises the following steps: material selection, salting, drying, altar filling, packaging, sterilization and quality inspection, wherein a curing liquid is prepared by mixing salt, sodium fulvate, a compound phosphate, sodium isoascorbate, mature vinegar and water in a proportion; an altar filling auxiliary material is prepared by mixing and frying of Pu'er tea, myrcia, cinnamon, star anise, bruised ginger, pepper powder, vegetable oil and the fresh curing liquid in a proportion; the preparation method uses the sodium fulvate and the Pu'er tea which have antioxidant effects, changes a quality guaranteeing method of traditional high-salt-content cured meats, and produces a distinctive flavor poultry meat product with delicious meat quality, heavy flavor and excellent taste good, and the preparation method is simple in process, wide in promotion field, and suitable for large scale production.

Description

technical field [0001] The invention relates to low-salt flavored poultry meat and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Cured meat is welcomed by the majority of diners because of its unique flavor, but it has hidden health risks and is concerned by people. Because in the process of making cured meat in traditional methods, more salt is often used for pickling, making it hypertonic. environment, to inhibit or kill some microorganisms in meat products, and at the same time reduce the oxygen content in meat products and inhibit the activity of enzymes in meat, so as to achieve the purpose of prolonging the preservation time of meat products, due to the salt content of meat products As high as 8-12%, the excessive dehydration of the meat results in the loss of a large amount of water-soluble vitamins and a certain degree of loss of inorganic salts, and eating foods with high salt content for a long time can aggra...

AI Technical Summary

Problems solved by technology

[0005] At present, the poultry pickled products on the market are mainly dry products, because the low water content seriously affects the taste of the meat. In order to prevent premature deterioration, the taste is usually salty, and too much salt will increase the burden on the internal organs of the human body, especially not suitable For the elderly and hypertensive patients, the whole process in the traditional pickling method is basically in an open system. Under the action of air, sunlight and other factors, the fat tissue will undergo hydrolysis and self-oxidation of unsaturated fatty acids, and even rancidity, resulting in the loss of nutritional value. Therefore, a brand-new idea and process are needed to make the product delicious and healthy, and to expand the consumer market