Processing method of fermented streaky pork product

Abstract

The invention discloses a processing method of a fermented streaky pork product. The processing method comprises the following steps of cleaning streaky pork, standing, airing to remove surface moisture, and cutting the streaky pork into long strips for later use; preparing a salt solution, and uniformly injecting the salt solution into the streaky pork; fully tumbling the streaky pork injected with the saline water by adopting a tumbling machine, and then standing for later use; mixing lactobacillus acidophilus and staphylococcus carnitus, and suspending the mixed solution in normal saline to prepare a suspension; airing and hanging the streaky pork after tumbling and standing, and uniformly spraying the surface of the streaky pork with the prepared composite leavening agent in the airing and hanging process; and finally, airing, hanging and air-drying the streaky pork inoculated with the leavening agent. According to the processing method of the fermented streaky pork product, by injecting the saline water and using the leavening agent, the processing and maturing time of the preserved meat is greatly shortened; and the use of the leavening agent promotes the fermentation of the preserved meat and the formation of flavor, so that the influence of environmental factors can be reduced, and the fermentation process of the Hui-style preserved meat is more standardized.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for fermented pork belly products. Background technique [0002] Anhui-style bacon is a lightly fermented meat product made from pork belly, salted and dried in the sun. It has a high salt content and low water content. The meat is red in color, salty and delicious, and it is fat but not greasy. , with typical characteristics of dry-cured and fermented meat products, is a traditional meat product with local characteristics. In the production process of Hui style bacon, the unique flavor is mainly produced through salt curing and microbial natural fermentation. Among them, salt can not only play a good role in preservation, but also affect the activity of endogenous lipase and protease in the meat, and the metabolism of microorganisms. The product and its enzyme also have an important impact on protein degradation and lipid oxidative decomposition, a...