Ready-to-eat preserved meat and preparation method thereof

Abstract

The invention discloses ready-to-eat preserved meat and a preparation method thereof. The ready-to-eat preserved meat is prepared from the following raw materials: fresh pork, xylooligosaccharide, cooking wine, strawberry wine, spicy, edible salt, directly fed lactic acid bacteria, lycopene, composite phosphate and lysozyme. The ready-to-eat preserved meat is dry, clean, proper in denseness, flat in incision, brightly red in color, mellow in smell, proper in softness, fine in meat and sweet; by the adoption of fermentation by mixed lactic acid bacteria, the ready-to-eat preserved meat is easy to digest, has a unique flavor, is proper in saltness, tastes sour, sweet and delicious, is fat but not greasy and lean but free from tooth plugging, and the shelf life is prolonged; by the adoption of low temperature preserving and smoking, residues of nitrite and benzopyrene are obviously reduced, and the preserved meat is safe and healthy; lycopene and lysozyme can inhibit growth of infectious microbes, the flavor of the preserved meat is enhanced, and the shelf life is prolonged; the fresh pork is fermented, pickled and sterilized after being rolled and cured, so the product is safe and sanitary, and customers can eat the pork immediately after opening the bag; the ready-to-eat preserved meat is convenient to carry and eat, and suitable for a fast-paced living mode.

Description

technical field [0001] The invention relates to the field of food processing, in particular to instant bacon and a preparation method thereof. Background technique [0002] Bacon is a kind of traditional meat food. The traditional folk processing method is to cut fresh pork into pieces, apply salt and seasonings, and then spray an appropriate amount of white wine. Some also add a certain amount of potassium nitrate and sodium nitrite as a coloring agent. Put it into ordinary wooden barrels and marinate for 5-8 days, and then smoke and roast it with firewood for about 30 days to become bacon products. This kind of processing method is simple, farmers can make it themselves, and small workshops are easy to produce, and the bacon is delicious. However, the bacon processed by the above method not only has a heavy smoky flavor, but also has a large content of nitrate and nitrite, and the content of nitrite is as high as 200-300ppm, and it also contains a certain amount of acryla...

AI Technical Summary

Problems solved by technology

However, the bacon processed by the above method not only has a heavy smoky flavor, but also has a large content of nitrate and nitrite, and the content of nitrite is as high as 200-300ppm, and it also contains a certain amount of acrylamide and N-nitrite-based compounds. , heterocyclic compounds and 3-4 benzos, if consumed for a long time, will cause great harm to the human body

[0003] Most of the bacon currently on the market is marinated from fresh pork without ripening, vacuum-packed or unpackaged, and must be cooked when eaten, and cannot be eaten directly as instant food