Preparation method of low-sodium-salt air-dried preserved meat

Abstract

The invention discloses a preparation method of low-sodium-salt air-dried preserved meat. The preparation method comprises the following steps: finishing raw meat, carrying out blanching on the raw meat, rolling and kneading the blanched raw meat, inoculating a compound fermentation microbial agent, carrying out pickling, carrying out an enzyme catalytic reaction, drying and airing the meat with cold air, spraying a compound bacteriostatic agent to the meat, and carrying out vacuum packaging. The prepared preserved meat has the advantages that the content of sodium chloride is low, so that therisk of diseases is effectively reduced; the preserved meat is soft, glutinous and not hard, and soft chewiness is kept; rancidity is inhibited, and the flavor of the product is improved; and the purpose of eliminating health hidden dangers caused by nitrite residues is achieved, so that the preserved meat becomes a safe meat product which can be eaten by consumers for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bacon processing technology. Background technique [0002] Bacon is a cured meat product with a long history of processing and eating in my country. As an outstanding representative of traditional Chinese meat products, it is deeply loved by the people of our country because of its strong aroma, delicious taste, unique flavor and easy storage. It is a kind of raw meat product made from livestock and poultry meat or its edible offal, marinated with salt, sugar, sauce, spices and other auxiliary materials, and then processed by baking or smoking. [0003] The "Salt and Iron Theory" of the Han Dynasty recorded the methods of making meat products such as stewing, boiling, sauce, and pickling at that time. According to Jia Sixie's "Qi Min Yao Shu", among the 34 meat processing methods during the Han, Wei, Jin, Southern and Northern Dynasties, the preserved meat ...

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Problems solved by technology

It adopts the process of reducing the content of benzopyrene in the tea water soaking place, which needs to be soaked in Taiping Houkui water for 30 minutes, and then rinsed with clean water, which is time-consuming and material-intensive, and the bacon produced through the above process is dry and hard, and the meat quality is not good. Tough, giving diners a bad experience of chewing hard, stuffing teeth, and pushing teeth

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