Production process of low-salt Chinese cured-meat

Abstract

The invention relates to a production process of low-salt Chinese cured-meat. The production process consists of the steps of selection of raw meat, preparation of materials, curing, cleaning, draining, baking and fumigating. Specific to the aim of prolonging the shelf life of the Chinese cured-meat, the Chinese cured-meat can be reshaped, sterilized and packaged in vacuum to obtain a finished product. The Chinese cured-meat has strong fragrance, unique flavor and a proper degree of saltiness; no additive is added, so that the meat quality is ensured, and the health of a Chinese cured-meat food is ensured; the salt content of the finished product is not greater than 4 percent, so that the defect that the conventional Chinese cured-meat contains cancerogenic substances is overcome. Moreover, the Chinese cured-meat production process has high yield and high working efficiency, and a large amount of labor force and materials is saved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a production process of low-salt bacon. Background technique [0002] Bacon is one of the most representative traditional Chinese meat products and has a long history of processing. It is a raw meat product made by marinating raw meat with salt and spices, then baking, smoking, and drying. Bacon has the characteristics of beautiful color, strong fragrance, and storage resistance. Because its processing is mostly in the twelfth lunar month, it is called bacon. There are many types of cured meat products in my country, and sausages are the largest type of cured meat products. [0003] The production of bacon in my country has a long history, with many varieties, and each product has its own characteristics in variety and flavor. The main producing areas of bacon in my country are Guangdong, Hunan, Sichuan and the Yellow River Basin. The temperature in southern my co...

AI Technical Summary

Problems solved by technology

However, due to the inconsistency of the smoked materials used in the current bacon products, there is no scientific basis for the effect, the conditions of the smoking process are not standardized, and the smoking method has not been scientifically demonstrated; smoking will pollute the bacon products with harmful components in the smoke. Harmful to human health

In addition, in the process of traditional bacon processing, in order to prevent the meat from deteriorating during the marinating process, a large amount of salt needs to be used, the amount of which is generally 4-8%, so that the processed bacon will be too salty and hard in texture, not only It is detrimental to the health of consumers, and the willingness of consumers to consume bacon is also decreasing

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