Process for producing Chinese style fermented meat product with low salt and no nitrate or nitrite

Abstract

A low-salt fermented Chinese meat food without nitre is prepared through pre-salting by injecting the salting liquid into raw meat, rolling for kneading, inoculating, fermenting, salting and heating.

Description

technical field

[0001] The invention relates to the processing and production technology of fermented meat products, in particular to the processing and production technology of Chinese-style ham and other forms of fermented meat. Background technique

[0002] As far as the present invention proposes, there are two kinds of processing methods for producing Chinese-style ham and other forms of fermented meat in the prior art. The first method is to marinate the pork legs and meat, and use the microorganisms naturally existing in the environment and equipment to produce fermented meat products, that is, natural fermentation. At present, most enterprises and workshops in China that produce Chinese-style ham and fermented meat are Take this approach. There are six defects in this method: first, in order to make the product have good color and luster and flavor, nitrate and nitrite are usually added to the pickling agent, so it is easy to produce carcinogenic nitrosamines in mea...

Examples

Embodiment 1

[0027] The pollution-free five-yuan hybrid pig (PIC) pig fresh meat (which can be front and back pork legs, ribs, pork belly, etc.) produced in Beichuan Qiang Autonomous County, Mianyang City, Sichuan Province is selected as the raw material for the production of low-salt and non-nitrified Chinese-style fermented meat products. raw meat. The processing and production process method is as follows:

[0028] 1. Make the meat billet. Strictly in accordance with the provisions of the meat hygiene regulations, the fresh pork meat that has passed the health and quarantine inspection is selected, and the meat is made into meat blanks after being divided, sorted, boned, cut, and trimmed.

[0029] 2. The meat is pre-marinated. Continuing with the previous procedure, inject the prepared low-salt pre-curing solution into the meat body with a salt water injection machine and perform vacuum tumbling in the vacuum tumbler, so that the pickling salt can quickly and evenly penetrate into eac...

technical field

[0001] The invention relates to the processing and production technology of fermented meat products, in particular to the processing and production technology of Chinese-style ham and other forms of fermented meat. Background technique

[0002] As far as the present invention proposes, there are two kinds of processing methods for producing Chinese-style ham and other forms of fermented meat in the prior art. The first method is to marinate the pork legs and meat, and use the microorganisms naturally existing in the environment and equipment to produce fermented meat products, that is, natural fermentation. At present, most enterprises and workshops in China that produce Chinese-style ham and fermented meat are Take this approach. There are six defects in this method: first, in order to make the product have good color and luster and flavor, nitrate and nitrite are usually added to the pickling agent, so it is easy to produce carcinogenic nitrosamines in mea...

Examples

Embodiment 1

[0027] The pollution-free five-yuan hybrid pig (PIC) pig fresh meat (which can be front and back pork legs, ribs, pork belly, etc.) produced in Beichuan Qiang Autonomous County, Mianyang City, Sichuan Province is selected as the raw material for the production of low-salt and non-nitrified Chinese-style fermented meat products. raw meat. The processing and production process method is as follows:

[0028] 1. Make the meat billet. Strictly in accordance with the provisions of the meat hygiene regulations, the fresh pork meat that has passed the health and quarantine inspection is selected, and the meat is made into meat blanks after being divided, sorted, boned, cut, and trimmed.

[0029] 2. The meat is pre-marinated. Continuing with the previous procedure, inject the prepared low-salt pre-curing solution into the meat body with a salt water injection machine and perform vacuum tumbling in the vacuum tumbler, so that the pickling salt can quickly and evenly penetrate into eac...