Rapid salting method of low-salt salted pork

Abstract

The invention relates to a rapid salting method of low-salt salted pork. The method comprises the following steps of 1. cutting selected streaky pork with equivalent fat-muscle into strips; 2. measuring table salt and pork according to the salt-to-pork ratio being 3 to 4 percent, dissolving 2 percent of table salt into little water, and uniformly injecting the salty water into the pork by utilizing a salty water syringe; 3. respectively measuring 2 to 2.5 percent of white spirit, 0.2 to 0.6 percent of paprika powder and 0.2 to 0.4 percent of fennel powder, mixing the white spirit, the paprika powder and the fennel powder with the residual table salt, and kneading the pork with the mixture; 4. arranging the pork into a rolling kneading machine, and vacuum intermittently rolling kneading the pork at the low temperature at the condition of controlling the temperature at 0 to 4 DEG C, the vacuum degree to be 0.08MPa and the rotating speed to be 10r / min,; 5. hanging the pork under the condition that the temperature is 8 to 12 DEG C and the relative humidity is 60 to 70 percent, and standing and drying the pork for 2days; 6. Carrying out fire curing; 7. naturally carrying out air drying and cooling for 24h, and carrying out vacuum packaging on the pork to obtain a finished product. The low-salt salted pork is bright in color, delicious in taste, tender in tissue and obvious in scent and can be reserved for one year under the vacuum packaging cold storage condition without going bad.

Description

technical field [0001] The invention belongs to the field of meat product processing, and in particular relates to a quick pickling method for low-salt cured pork. Background technique [0002] As an important part and typical representative of traditional cured products in my country, cured pork has a long history in my country due to its beautiful color, unique fragrance and long storage time, and the consumer market is very broad. In order to achieve the purpose of long-term preservation, traditional cured pork is usually added with a large amount of salt, the content of which is more than 5%. It is a high-salt food. Diseases and even cancer are extremely detrimental to human health. In addition, the traditional curing and smoking of cured pork takes a long time, mostly 10 days or more than half a month, or even longer, which leads to a long production and processing cycle of cured pork and restricts its industrialization. [0003] Chinese patent 200610015554.4 disclose...

AI Technical Summary

Problems solved by technology

In order to achieve the purpose of long-term preservation, traditional cured pork is usually added with a large amount of salt, the content of which is more than 5%. It is a high-salt food. Diseases and even cancer are extremely detrimental to human health

In addition, the curing and smoking time of traditional cured pork is relatively long, mostly 10 days or more than half a month, or even longer, which leads to an excessively long production and processing cycle of cured pork and restricts its industrial development

[0003] Chinese patent 200610015554.4 discloses "a cured bacon product and its preparation method". The amount of salt added in this method is as high as 10%, which is not good for health

Patent Publication No. CN103271365A discloses "a method for making naturally fermented low-sodium dry cured meat products". This method has many ingredients, and the processing and production cycle is too long, which is not conducive to industrial production. The tissue structure is destroyed, affecting the taste