Pickled compound fermented flavored meat product and processing method thereof

Abstract

The present invention discloses a pickled compound fermented flavored meat product and a processing method thereof. The compound fermented flavored meat product is prepared from pickling vegetables as an accessory raw material, low-salt and low-nitrite pickled meat blocks are stewed using bone soup, the stewed meat blocks are oil-fried using an oil and water mixture, an artificially intensified inoculation compound fermentation technology is used, the pickled vegetables and meat blocks are subjected to the mixed packaging fermentation, and then after a storage treatment, the meat product is subjected to a matched vacuum packaging at a certain ratio, and the packaged meat product is subjected to an atmospheric pressure heat sterilization to prepare the finished products. The method shortens the production cycle of the fermented meat product and the produced fermented meat product is high in safety, good in flavor, long in shelf life and easy for consumption.

Description

technical field [0001] The invention relates to a fermented flavored meat product and a processing method thereof, in particular to a pickle-type composite fermented flavored meat product and a processing method thereof. Background technique [0002] Fermented meat products taste more delicious, fat but not greasy, sour and refreshing, and have a long shelf life. The method of traditional fermented meat products is simple. Usually, the pork is cut into small pieces of moderate size. A layer of meat and a layer of salt are stored in the jar, and the layers are compacted. After the salt is melted, the meat is taken out and mixed with glutinous rice flour and chili peppers Noodles, spices and other auxiliary materials, then cover the altar tightly and leave it for 3-4 months. [0003] The processing of traditional fermented meat in my country develops slowly, the fermentation technology starts late, the product technology content is low, and the production technology is limite...

AI Technical Summary

Problems solved by technology

[0004] Traditional fermented meat products are mainly family workshops, and the sales volume is relatively small. The reasons are as follows: (1) Traditional fermented meat products are similar to cured bacon, and the cooking process is complicated. etc. When eating, it needs secondary seasoning and secondary side dishes, etc., resulting in a narrow consumer group; (2) traditional fermented meat products often have problems such as monotonous sour taste and irritating fat, and fat is easily spoiled. affect flavor

In order to shorten the fermentation time, enterprises often increase the fermentation temperature, but high-temperature fermentation can easily cause fatty meat to become rancid, and the fat will precipitate and flow to the bottom of the altar, seriously affecting product quality and economic benefits of the manufacturer; (3) The production cycle of traditional fermented meat is long, and the manufacturer has a backlog of funds Seriously, if it cannot be sold in time, the meat in the altar is prone to severe acidification or meat rancidity, which will cause serious economic losses to the manufacturer, thus limiting the large-scale production of the manufacturer