Processing method for quickly fermenting cured meat with low sodium salt without limitation of seasons

Abstract

The invention discloses a processing method for quickly fermenting cured meat with low sodium salt without being limited by seasons, which comprises the following steps: pickling: putting meat blocks to be pickled into pickling liquid, and pickling at room temperature for 2-4 hours; air drying: taking out the pickled meat blocks, and air-drying moisture on the surfaces of the meat blocks; performing fermentation: putting the air-dried meat blocks into a sealed container, adding cooked vegetable oil, performing fermentation under the condition of 4-10 DEG C, and performing periodic detection in the sealed container; baking: taking out the fermented meat blocks, baking until the surfaces of the meat blocks are dry, and after baking, cooling the meat blocks to room temperature; according to the method, uncompleted fermentation or excessive fermentation is effectively prevented, so that the taste of the cured meat is better guaranteed; the sodium salt content of the preserved meat is effectively reduced, the health of consumers is facilitated, the processing time of the preserved meat is shortened, the production efficiency is improved, the processing method is not limited by seasons, and large-scale production can be carried out in any season.

Description

Technical Field

[0001] The invention relates to the technical field of cured meat processing methods, and in particular to a processing method of cured meat by low-sodium salt rapid fermentation that is not restricted by seasons. Background Art

[0002] Cured meat products are raw meat products made from raw meat through pretreatment, pickling, sauce making, drying or baking. They need to be matured before consumption. Cured products are convenient, have firm and compact meat texture, distinct red and white color, salty and fresh taste, unique flavor, easy to carry and durable in storage. The main cured meat products include bacon, salted meat, air-dried meat, Chinese ham, etc. Although there are many types of cured products, the processing principles are basically the same. The main processes are pickling, dehydration and maturation.

[0003] Chinese patent number CN105876653A discloses a method for processing low-sodium salt fast fermented cured meat, comprising: (1) injection: injecting a mixed fermentation agent and a low-sodium salt mixed curing material dissolved in an appropriate amount of clean water into the raw meat to be cured; (2) rolling and kneading: putting the injected meat together with the injected liquid into a rolling and kneading machine for rolling and kneading at low temperature; (3) fermentation: after rolling and kneading, hanging the meat in a fermentation room with a humidity of 60% to 70%, a wind speed of 3 to 4 m / s, and a temperature of 28 to 30°C, leaving it to ferment for 24 to 30 hours, cooling it to 12 to 16°C, and drying it with cold air for 4 to 6 days, with a moisture content of 19.2 to 24%, and a pH of 5 to 5.2; (4) smoking: smoking with fruit wood as fuel, cooling it naturally in a cooling room for 24 hours after the smoking is completed, vacuum packaging it after cooling, and sterilizing it at 105°C for 20 minutes.

[0004] However, traditional processing methods of cured meat usually require a long period of natural fermentation, and a large amount of sodium salt is required during the curing process. However, long fermentation and the use of high sodium salt will not only affect the taste and quality of the product, but also have a negative impact on the health of consumers. In addition, traditional processing methods of cured meat are also restricted by seasons, so consumers cannot enjoy it at any time. Summary of the invention

[0005] The purpose of the present invention is to provide a processing method for low-sodium salt fast fermented cured meat which is not restricted by season, so as to solve the technical problems in the above background.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A method for processing low-sodium salt fast fermented cured meat that is not restricted by seasons, comprising:

[0008] Step 1: Marinate: Put the meat to be marinated into the marinade and marinate at room temperature for 2-4 hours;

[0009] Step 2: Air drying: Take out the marinated meat and dry the surface moisture;

[0010] Step 3: Fermentation: Place the air-dried meat in a sealed container, add cooked vegetable oil, ferment at 4-10°C, and perform periodic inspections on the sealed container;

[0011] The specific detection methods are:

[0012] S1: Basic data in the sealed container in the middle of the periodic detection marking period;

[0013] Among them, the cycles include but are not limited to: 2 days, 1 day;

[0014] The marking period is: a fixed time period every day;

[0015] S2: Calculate fermentation parameters according to basic data in the sealed container, wherein the basic data includes: pressure, temperature, and humidity;

[0016] S3: establishing a two-dimensional coordinate graph according to fermentation parameters and fermentation time;

[0017] S4: calculating the parameter slope according to the fermentation parameters obtained from two adjacent tests;

[0018] S5: Analyze parameter slope and predict the next detection method;

[0019] S6: Analyze fermentation parameters to determine whether fermentation is complete. The specific analysis method is as follows:

[0020] comparing the fermentation parameter with a first fermentation parameter threshold, a second fermentation parameter threshold, and an optimal fermentation parameter, wherein the optimal fermentation parameter is greater than the first fermentation parameter threshold, and the optimal fermentation parameter is less than the second fermentation parameter threshold;

[0021] If the fermentation parameter is less than the first threshold value of the fermentation parameter, it is determined that the fermentation is not completed;

[0022] If the fermentation parameter is greater than or equal to the first threshold value of the fermentation parameter, and the fermentation parameter is less than the second threshold value of the fermentation parameter, then it is determined that the fermentation is complete;

[0023] If the fermentation parameter is equal to the optimal fermentation parameter, the optimal fermentation is determined;

[0024] If the fermentation parameter is greater than or equal to the second threshold value of the fermentation parameter, it is determined that the fermentation is excessive;

[0025] Step 4: Baking: Take out the fermented meat and bake it until the surface of the meat is dry. After baking, wait for the meat to cool to room temperature.

[0026] As a further solution of the present invention: the meat block is: the raw meat is free of impurities and blood, the raw meat is cut into meat blocks of 2-3 cm in length, 2-3 cm in width, and 3-5 cm in thickness, and then cleaned with running water.

[0027] As a further solution of the present invention: the pressure is marked as P, the temperature is marked as W, and the humidity is marked as S and data processing is performed, through the formula: The fermentation parameter F is calculated, where a1 and a2 are preset proportional factors and are both greater than 0.

[0028] As a further solution of the present invention: the two-dimensional coordinate diagram, in which T is the fermentation time, F is the fermentation parameter, and F a is the first threshold of fermentation parameters, F b is the second threshold of fermentation parameters, F c is the optimal fermentation parameter, where F a ≤F c <F b .

[0029] As a further solution of the present invention: the specific calculation method of the parameter slope is:

[0030] The fermentation parameters obtained from the first test are marked as F1, the fermentation parameters obtained from the second test are marked as F2, and the interval between the first and second tests is marked as ΔT, and the formula is: The parameter slope K is calculated.

[0031] As a further solution of the present invention: the first parameter slope threshold is preset to K a , the second parameter slope threshold is K b , the parameter slope K and the first parameter slope threshold K a And the second parameter slope threshold K b Make comparisons;

[0032] If K≤K a When , it means that the change trend of the fermentation parameter F is slow, and the current detection method should be maintained;

[0033] If K a <K≤K b When , it means that the change trend of the fermentation parameter F is moderate, and the detection cycle should be shortened;

[0034] If K>K b When , it means that the change trend of the fermentation parameter F is relatively fast, so the detection cycle is shortened and the detection marking period is increased.

[0035] As a further solution of the present invention: fermentation parameter F and fermentation parameter first threshold F a , the second threshold value of fermentation parameter Fb , optimal fermentation parameters F c Make comparisons;

[0036] If F < F a , then the fermentation is judged to be incomplete;

[0037] If F a ≤F<F b , the fermentation is judged to be complete and a fermentation completion reminder is issued;

[0038] If F = F c , the optimal fermentation is determined and a reminder for the optimal fermentation is issued;

[0039] If F b ≤F, it is judged as over-fermentation and an over-fermentation reminder is issued.

[0040] As a further solution of the present invention: the sealed container accommodates all the meat pieces and leaves enough space, and the cooked vegetable oil in the sealed container covers all the meat pieces.

[0041] As a further solution of the present invention: the baking method is: taking out the meat pieces from the sealed container, placing them on a baking tray with sufficient spacing between the meat pieces, and placing the baking tray in a preheated oven for baking.

[0042] Beneficial effects of the present invention:

[0043] (1) The present invention performs periodic detection in a sealed container, determines the fermentation status according to the fermentation parameters, and formulates a corresponding detection plan according to the change trend of the fermentation parameters, so as to better control the fermentation time and prevent incomplete fermentation or excessive fermentation, thereby better ensuring the taste of cured meat;

[0044] (2) The present invention effectively reduces the sodium salt content of cured meat, is beneficial to the health of consumers, shortens the processing time of cured meat, and improves production efficiency. The processing method of the present invention is not restricted by seasons and can be mass-produced in any season. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] The present invention will be further described below in conjunction with the accompanying drawings.

[0046] Figure 1 It is a schematic diagram of the method of the present invention;

[0047] Figure 2 It is a diagram of the fermentation determination method of the present invention;

[0048] Figure 3 It is a fermentation determination analysis diagram in the present invention. DETAILED DESCRIPTION

[0049] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0050] See also Figure 1 , 2 As shown, the present invention is a method for processing low-sodium salt fast fermented cured meat that is not restricted by season, comprising the following steps:

[0051] Step 1: Processing: Remove impurities and blood from the raw meat, cut the raw meat into pieces of 2-3cm long, 2-3cm wide, and 3-5cm thick, and wash them with running water;

[0052] The raw meat includes but is not limited to: beef, mutton, pork belly with skin, etc.;

[0053] Step 2: Marinate: Place the meat in the marinade and marinate at room temperature for 2-4 hours;

[0054] Step 3: Air drying: Take out the marinated meat and dry the surface moisture;

[0055] Step 4: Fermentation: Place the air-dried meat into a sealed container, add an appropriate amount of cooked vegetable oil, ferment at 4-10°C, and perform periodic inspections on the sealed container;

[0056] S1: Basic data in the sealed container in the middle of the periodic detection marking period;

[0057] Among them, the cycles include but are not limited to: 2 days, 1 day;

[0058] The marking time periods are: fixed time periods every day, including: 10:00-10:10, 16:00-16:10;

[0059] Basic data include: pressure, temperature, humidity;

[0060] The specific detection method is: every two days between 10:00 and 10:10, the pressure, temperature and humidity in the sealed container are detected, and the pressure is marked as P, the temperature is marked as W, and the humidity is marked as S;

[0061] S2: Calculate fermentation parameters based on basic data in the sealed container;

[0062] The pressure P, temperature W, and humidity S are processed by the formula: Calculate and obtain the fermentation parameter F, where a1 and a2 are preset proportional factors and are both greater than 0;

[0063] S3: According to the fermentation parameters and fermentation time, a two-dimensional coordinate graph is established, such as Figure 3 In the figure, T is the fermentation time, F is the fermentation parameter, and F a is the first threshold of fermentation parameters, F b is the second threshold of fermentation parameters, F c is the optimal fermentation parameter, wherein the first threshold of the fermentation parameter represents the critical point between completion and incomplete fermentation of pickled meat, the second threshold of the fermentation parameter represents the critical point between completion and excessive fermentation of pickled meat, the optimal fermentation parameter represents the optimal point of pickled meat fermentation, and F a ≤F c <F b The threshold is set to facilitate comparison. The threshold depends on the amount of sample data and the number of bases set by technicians in this field for each set of sample data.

[0064] S4: calculating the parameter slope according to the fermentation parameters obtained from two adjacent tests;

[0065] The fermentation parameters obtained from the first test are marked as F1, the fermentation parameters obtained from the second test are marked as F2, and the interval between the first and second tests is marked as ΔT, and the formula is: Calculate and obtain the parameter slope K;

[0066] S5: Analyze parameter slope and predict the next detection method;

[0067] The first parameter slope threshold is preset to K a , the second parameter slope threshold is K b , the parameter slope K and the first parameter slope threshold K a And the second parameter slope threshold K b For comparison, the first parameter slope threshold represents the critical point between the slow change trend and the moderate change trend of the fermentation parameter, and the second parameter slope threshold represents the critical point between the moderate change trend and the fast change trend of the fermentation parameter. The setting of the threshold value is for the convenience of comparison. The size of the threshold value depends on the amount of sample data and the number of bases set by technicians in this field for each group of sample data.

[0068] If K≤K a When , it means that the change trend of the fermentation parameter F is slow, and the current detection method should be maintained;

[0069] If K a <K≤K bWhen , it indicates that the change trend of the fermentation parameter F is moderate, the detection cycle is shortened, specifically: the detection of the inside of the sealed container between 10:00 and 10:10 every 2 days is changed to the detection of the inside of the sealed container between 10:00 and 10:10 every day;

[0070] If K>K b When the fermentation parameter F changes rapidly, the detection cycle is shortened and the detection mark period is increased. Specifically, the detection of the inside of the sealed container between 10:00-10:10 every 2 days is changed to the detection of the inside of the sealed container between 10:00-10:10 and 16:00-16:10 every day.

[0071] S6: Analyze fermentation parameters and determine whether fermentation is complete;

[0072] The fermentation parameter F and the first threshold value F a , the second threshold value of fermentation parameter F b , optimal fermentation parameters F c Make comparisons;

[0073] If F < F a , then the fermentation is judged to be incomplete;

[0074] If F a ≤F<F b , the fermentation is judged to be complete and a fermentation completion reminder is issued;

[0075] If F = F c , the optimal fermentation is determined and a reminder for the optimal fermentation is issued;

[0076] If F b ≤F, it is judged as over-fermentation and an over-fermentation reminder is issued;

[0077] Among them, the following should be specifically mentioned:

[0078] 1. Put the marinated meat into a sealed container. Make sure the sealed container is large enough to hold all the meat and leave enough space.

[0079] 2. Add an appropriate amount of cooked vegetable oil into a sealed container, making sure that the cooked vegetable oil can cover all the meat pieces;

[0080] 3. Sealed containers can use lids or sealing films to ensure that the containers are tightly sealed;

[0081] Step 5: Baking: Take out the fermented meat and bake it until the surface of the meat is dry. After the baking is completed, wait for the meat to cool to room temperature to obtain low-sodium salt fast-fermented cured meat;

[0082] Among them, the following should be specifically mentioned:

[0083] (1) Take the meat out of the sealed container and place it on a baking tray. Make sure the baking tray is large enough to accommodate all the meat and that there is enough space between the meat pieces.

[0084] (2) Place the baking tray in a preheated oven and bake;

[0085] (3) During the roasting process, constantly observe the color and condition of the meat to avoid burning or over-roasting;

[0086] (4) After baking, take out the meat and place it on the grill to cool naturally to room temperature.

[0087] Embodiment 1:

[0088] A method for processing low-sodium salt fast-fermented cured meat that is not restricted by seasons comprises the following steps:

[0089] Step 1: Processing: Remove impurities and blood from the pork belly with skin, cut the pork belly with skin into pieces of 2.0 cm long, 2.2 cm wide, and 3.1 cm thick, and wash them with running water;

[0090] Step 2: Marinate: Put the meat into the marinade and marinate at room temperature of 16℃ for 3 hours;

[0091] The pickling liquid is composed of the following raw materials in parts by weight: 22 parts of salt, 14 parts of sugar, 2 parts of monosodium glutamate, 7 parts of cooking wine, 2.5 parts of spice powder, 100 parts of water, and 1.5 parts of citric acid;

[0092] Among them, the spice powder is composed of star anise, pepper, cinnamon, cloves, ginger, etc.;

[0093] Step 3: Air drying: Take out the marinated meat and dry the surface moisture;

[0094] Step 4: Fermentation: Place the air-dried meat into a sealed container, add an appropriate amount of cooked vegetable oil, and ferment at 6°C for 10 days. The entire fermentation process is tested. The specific testing methods are as described in S1-S6 above.

[0095] Among them, the following should be specifically mentioned:

[0096] 1. Put the marinated meat into a sealed container. Make sure the sealed container is large enough to hold all the meat and leave enough space.

[0097] 2. Add an appropriate amount of cooked vegetable oil into a sealed container, making sure that the cooked vegetable oil can cover all the meat pieces;

[0098] 3. Sealed containers can use lids or sealing films to ensure that the containers are tightly sealed;

[0099] Step 5: Baking: Take out the fermented meat, place it on a baking tray, and bake it at a constant temperature of 160°C for 15 minutes to dry the surface of the meat. When the meat is cooled to room temperature of 16°C, low-sodium fast-fermented cured meat can be obtained.

[0100] Among them, the following should be specifically mentioned:

[0101] (1) Take the meat out of the sealed container and place it on a baking tray. Make sure the baking tray is large enough to accommodate all the meat and that there is enough space between the meat pieces.

[0102] (2) During the roasting process, constantly observe the color and condition of the meat to avoid burning or over-roasting;

[0103] (3) After baking, take out the meat and place it on the grill to cool naturally to room temperature of 16°C.

[0104] Embodiment 2:

[0105] A method for processing low-sodium salt fast-fermented cured meat that is not restricted by seasons comprises the following steps:

[0106] Step 1: Processing: Remove impurities and blood from the pork belly with skin, cut the pork belly with skin into pieces of 2.1cm long, 2.3cm wide, and 4.6cm thick, and wash them with running water;

[0107] Step 2: Marinate: Put the meat into the marinade and marinate at room temperature of 28℃ for 2.5 hours;

[0108] The pickling liquid is composed of the following raw materials in parts by weight: 28 parts of salt, 17 parts of sugar, 2 parts of monosodium glutamate, 8 parts of cooking wine, 2.5 parts of spice powder, 100 parts of water, and 1.5 parts of citric acid;

[0109] Among them, the spice powder is composed of star anise, pepper, cinnamon, cloves, ginger, etc.;

[0110] Step 3: Air drying: Take out the marinated meat and dry the surface moisture;

[0111] Step 4: Fermentation: Place the air-dried meat into a sealed container, add an appropriate amount of cooked vegetable oil, and ferment at 9°C for 8 days. The entire fermentation process is tested. The specific testing methods are as described in S1-S6 above.

[0112] Among them, the following should be specifically mentioned:

[0113] 1. Put the marinated meat into a sealed container. Make sure the sealed container is large enough to hold all the meat and leave enough space.

[0114] 2. Add an appropriate amount of cooked vegetable oil into a sealed container, making sure that the cooked vegetable oil can cover all the meat pieces;

[0115] 3. Sealed containers can use lids or sealing films to ensure that the containers are tightly sealed;

[0116] Step 5: Baking: Take out the fermented meat, place it on a baking tray, and bake it at a constant temperature of 175°C for 20 minutes to dry the surface of the meat. When the meat is cooled to room temperature of 28°C, low-sodium fast-fermented cured meat can be obtained.

[0117] Among them, the following should be specifically mentioned:

[0118] (1) Take the meat out of the sealed container and place it on a baking tray. Make sure the baking tray is large enough to accommodate all the meat and that there is enough space between the meat pieces.

[0119] (2) During the roasting process, constantly observe the color and condition of the meat to avoid burning or over-roasting;

[0120] (3) After baking, take out the meat and place it on the grill to cool naturally to room temperature of 28°C.

[0121] Embodiment three:

[0122] A method for processing low-sodium salt fast-fermented cured meat that is not restricted by seasons comprises the following steps:

[0123] Step 1: Processing: Remove impurities and blood from the pork belly with skin, cut the pork belly with skin into pieces of 2.6cm long, 2.5cm wide and 4.2cm thick, and wash them with running water;

[0124] Step 2: Marinate: Place the meat in the marinade and marinate at room temperature of 14°C for 2.7 hours;

[0125] The pickling liquid is composed of the following raw materials in parts by weight: 23 parts of salt, 17 parts of sugar, 2 parts of monosodium glutamate, 9 parts of cooking wine, 2.5 parts of spice powder, 100 parts of water, and 1.5 parts of citric acid;

[0126] Among them, the spice powder is composed of star anise, pepper, cinnamon, cloves, ginger, etc.;

[0127] Step 3: Air drying: Take out the marinated meat and dry the surface moisture;

[0128] Step 4: Fermentation: Place the air-dried meat into a sealed container, add an appropriate amount of cooked vegetable oil, and ferment at 6°C for 8 days. The entire fermentation process is tested. The specific testing methods are as described in S1-S6 above.

[0129] Among them, the following should be specifically mentioned:

[0130] 1. Put the marinated meat into a sealed container. Make sure the sealed container is large enough to hold all the meat and leave enough space.

[0131] 2. Add an appropriate amount of cooked vegetable oil into a sealed container, making sure that the cooked vegetable oil can cover all the meat pieces;

[0132] 3. Sealed containers can use lids or sealing films to ensure that the containers are tightly sealed;

[0133] Step 5: Baking: Take out the fermented meat, place it on a baking tray, and bake it at a constant temperature of 160°C for 18 minutes to dry the surface of the meat. When the meat is cooled to room temperature of 14°C, low-sodium fast-fermented cured meat can be obtained.

[0134] Among them, the following should be specifically mentioned:

[0135] (1) Take the meat out of the sealed container and place it on a baking tray. Make sure the baking tray is large enough to accommodate all the meat and that there is enough space between the meat pieces.

[0136] (2) During the roasting process, constantly observe the color and condition of the meat to avoid burning or over-roasting;

[0137] (3) After baking, take out the meat and place it on the grill to cool naturally to room temperature of 14°C.

[0138] Embodiment 4:

[0139] A method for processing low-sodium salt fast-fermented cured meat that is not restricted by seasons comprises the following steps:

[0140] Step 1: Processing: Remove impurities and blood from the pork belly with skin, cut the pork belly with skin into pieces of 2.4cm long, 2.2cm wide and 3.7cm thick, and wash them with running water;

[0141] Step 2: Marinate: Put the meat into the marinade and marinate at room temperature of 9°C for 3.5 hours;

[0142] The pickling liquid is composed of the following raw materials in parts by weight: 26 parts of salt, 13 parts of sugar, 1.5 parts of monosodium glutamate, 6 parts of cooking wine, 2.5 parts of spice powder, 100 parts of water, and 1 part of citric acid;

[0143] Among them, the spice powder is composed of star anise, pepper, cinnamon, cloves, ginger, etc.;

[0144] Step 3: Air drying: Take out the marinated meat and dry the surface moisture;

[0145] Step 4: Fermentation: Place the air-dried meat into a sealed container, add an appropriate amount of cooked vegetable oil, and ferment at 5°C for 13 days. The entire fermentation process is tested. The specific testing methods are as described in S1-S6 above.

[0146] Among them, the following should be specifically mentioned:

[0147] 1. Put the marinated meat into a sealed container. Make sure the sealed container is large enough to hold all the meat and leave enough space.

[0148] 2. Add an appropriate amount of cooked vegetable oil into a sealed container, making sure that the cooked vegetable oil can cover all the meat pieces;

[0149] 3. Sealed containers can use lids or sealing films to ensure that the containers are tightly sealed;

[0150] Step 5: Baking: Take out the fermented meat, place it on a baking tray, and bake it at a constant temperature of 180°C for 19 minutes to dry the surface of the meat. When the meat is cooled to room temperature of 9°C, low-sodium fast-fermented cured meat can be obtained.

[0151] Among them, the following should be specifically mentioned:

[0152] (1) Take the meat out of the sealed container and place it on a baking tray. Make sure the baking tray is large enough to accommodate all the meat and that there is enough space between the meat pieces.

[0153] (2) During the roasting process, constantly observe the color and condition of the meat to avoid burning or over-roasting;

[0154] (3) After baking, take out the meat and place it on the grill to cool naturally to room temperature of 9°C.

[0155] According to Example 1, Example 2, Example 3 and Example 4, a salted bacon analysis table can be obtained, as shown in the following table;

[0156] Season(Temperature) Production cycle Sodium content Embodiment 1 Spring (16℃) 13 days 12.26g / 100g Embodiment 2 Summer (28℃) 11 days 18.67g / 100g Embodiment 3 Autumn (14℃) 14 days 13.59g / 100g Embodiment 4 Winter (9℃) 16 days 16.82g / 100g Conventional methods winter 50 days 27.50g / 100g

[0157] It is found through the analysis table of cured meat that the cured meat fermented and cured by the processing method of the present invention not only has a short production cycle and reduces the sodium salt content in the cured meat, but also the production process of the cured meat is not restricted by seasons.

[0158] Low sodium salt can reduce the osmotic pressure of the fermentation broth, which is beneficial to the growth of microorganisms and the accumulation of fermentation products. During the fermentation process, sodium ions are an important osmotic pressure regulator, and low sodium salt has a lower sodium content, which can reduce the osmotic pressure of the fermentation broth, making it easier for microorganisms to absorb nutrients and synthesize fermentation products. Secondly, low sodium salt can reduce the pH value of the fermentation broth. During the fermentation process, sodium ions play an important role in maintaining the acid-base balance of the fermentation broth. Low sodium salt has a lower sodium content, which can reduce the pH value of the fermentation broth, which is beneficial to certain fermentation processes. It should be noted that the more low sodium salt is not necessarily better. In some cases, excessive low sodium salt may have an adverse effect on the fermentation process, such as affecting the growth of microorganisms and the quality of fermentation products. Therefore, when using low sodium salt, it is necessary to add an appropriate amount according to specific fermentation conditions and needs.

[0159] The working principle of the present invention is as follows: Processing: remove impurities and blood from the raw meat, cut the raw meat into meat pieces of 2-3 cm in length, 2-3 cm in width, and 3-5 cm in thickness, and wash them with running water; the raw meat includes but is not limited to: beef, mutton, pork belly with skin, etc.; Marinating: put the meat pieces into the marinating liquid, and marinate them at room temperature for 2-4 hours; wherein the marinating liquid is composed of the following raw materials in parts by weight: 20-30 parts of salt, 10-20 parts of sugar, 1-3 parts of monosodium glutamate, 5-10 parts of cooking wine, 2-3 parts of spice powder, 100 parts of water, and 1-2 parts of citric acid; wherein the spice powder is composed of star anise, prickly ash, cinnamon, cloves, ginger, etc.; Air drying: take out the marinated meat pieces, dry the surface Flour moisture; fermentation: put the air-dried meat into a sealed container, add an appropriate amount of cooked vegetable oil, ferment at 4-10°C, and perform periodic detection on the sealed container. The specific method is: periodically detect the basic data in the sealed container during the middle time of the marking period, calculate the fermentation parameters according to the basic data in the sealed container, establish a two-dimensional coordinate diagram according to the fermentation parameters and fermentation time, calculate the parameter slope according to the fermentation parameters obtained from two adjacent detections, analyze the parameter slope, predict the next detection method, analyze the fermentation parameters, determine whether the fermentation is completed, compare the fermentation parameters with the first threshold value of the fermentation parameters, the second threshold value of the fermentation parameters, and the optimal fermentation parameters, wherein the optimal fermentation parameters The optimal fermentation parameter is greater than the first threshold value of the fermentation parameter, and the optimal fermentation parameter is less than the second threshold value of the fermentation parameter; if the fermentation parameter is less than the first threshold value of the fermentation parameter, it is determined that the fermentation is incomplete; if the fermentation parameter is greater than or equal to the first threshold value of the fermentation parameter, and the fermentation parameter is less than the second threshold value of the fermentation parameter, it is determined that the fermentation is complete; if the fermentation parameter is equal to the optimal fermentation parameter, it is determined to be optimal fermentation; if the fermentation parameter is greater than or equal to the second threshold value of the fermentation parameter, it is determined that the fermentation is excessive; Among them, it needs to be specifically explained that: put the marinated meat pieces into a sealed container, ensure that the sealed container is large enough to accommodate all the meat pieces and leave enough space; add an appropriate amount of cooked vegetable oil into the sealed container, ensure that the cooked vegetable oil can cover all meat pieces; sealed containers can use lids or sealing films to ensure that the containers are tightly sealed; baking: take out the fermented meat pieces, place the meat pieces on a baking tray, and bake them at a constant temperature between 150℃ and 200℃ for 10-30 minutes to dry the surface of the meat pieces, and wait for the meat pieces to cool to room temperature to obtain low-sodium salt fast-fermented cured meat; among them, it needs to be specifically explained that: take out the meat pieces from the sealed container and place them on a baking tray, ensure that the baking tray is large enough to accommodate all the meat pieces, and leave enough space between the meat pieces; during the baking process, constantly observe the color and state of the meat pieces to avoid burning or over-baking; after baking, take out the meat pieces and place them on the grill to cool naturally to room temperature.

[0160] The above formulas are obtained by collecting a large amount of data and performing software simulation to select a formula close to the actual value. The factors in the formula are set by technicians in this field according to actual conditions; for example: Formula A technician in this field collects multiple sets of basic data and sets corresponding fermentation parameters for each set of basic data; substitutes the set fermentation parameters and the collected basic data into the formula, any three formulas constitute a three-variable linear equation system, and the calculated factors are screened and averaged to obtain the values ​​of a1 and a2, which are 2.45 and 3.72 respectively;

[0161] The size of the factor is to quantify each parameter to obtain a specific value for subsequent comparison. The size of the factor depends on the amount of basic data and the preliminary setting of corresponding fermentation parameters for each set of basic data by technical personnel in this field; as long as it does not affect the proportional relationship between the parameter and the quantified value, such as the fermentation parameter is proportional to the pressure value.

[0162] The above is a detailed description of an embodiment of the present invention, but the content is only a preferred embodiment of the present invention and cannot be considered to limit the scope of implementation of the present invention. All equivalent changes and improvements made within the scope of the present invention should still fall within the scope of the patent coverage of the present invention.

Claims

1. A method for processing low-sodium salt fast fermented cured meat that is not restricted by season, characterized in that: include: Step 1: Marinate: Put the meat to be marinated into the marinade and marinate at room temperature for 2-4 hours; Step 2: Air drying: Take out the marinated meat and dry the surface moisture; Step 3: Fermentation: Place the air-dried meat in a sealed container, add cooked vegetable oil, ferment at 4-10°C, and perform periodic inspections on the sealed container; Among them, the specific detection method is: S1: Basic data in the sealed container in the middle of the periodic detection marking period; Among them, the cycles include but are not limited to: 2 days, 1 day; The marking period is: a fixed time period every day; S2: Calculate fermentation parameters according to basic data in the sealed container, wherein the basic data includes: pressure, temperature, and humidity; S3: establishing a two-dimensional coordinate graph according to fermentation parameters and fermentation time; S4: calculating the parameter slope according to the fermentation parameters obtained from two adjacent tests; S5: Analyze parameter slope and predict the next detection method; S6: Analyze fermentation parameters to determine whether fermentation is complete. The specific analysis method is as follows: comparing the fermentation parameter with a first fermentation parameter threshold, a second fermentation parameter threshold, and an optimal fermentation parameter, wherein the optimal fermentation parameter is greater than the first fermentation parameter threshold, and the optimal fermentation parameter is less than the second fermentation parameter threshold; If the fermentation parameter is less than the first threshold value of the fermentation parameter, it is determined that the fermentation is not completed; If the fermentation parameter is greater than or equal to the first threshold value of the fermentation parameter, and the fermentation parameter is less than the second threshold value of the fermentation parameter, then it is determined that the fermentation is complete; If the fermentation parameter is equal to the optimal fermentation parameter, the optimal fermentation is determined; If the fermentation parameter is greater than or equal to the second threshold value of the fermentation parameter, it is determined that the fermentation is excessive; Step 4: Baking: Take out the fermented meat and bake it until the surface of the meat is dry. After baking, wait for the meat to cool to room temperature.

2. The method for processing low-sodium salt fast-fermented cured meat that is not restricted by season according to claim 1, characterized in that: The meat blocks are as follows: impurities and blood are removed from the raw meat, the raw meat is cut into meat blocks of 2-3 cm in length, 2-3 cm in width, and 3-5 cm in thickness, and the meat blocks are cleaned with running water.

3. The method for processing low-sodium salt fast-fermented cured meat that is not restricted by season according to claim 1, characterized in that: The pressure is marked as P, the temperature is marked as W, and the humidity is marked as S and the data is processed by the formula: The fermentation parameter F is calculated, where a1 and a2 are preset proportional factors and are both greater than 0.

4. The method for processing low-sodium salt fast-fermented cured meat that is not restricted by season according to claim 1, characterized in that: In the two-dimensional coordinate diagram, T is the fermentation time, F is the fermentation parameter, and F a is the first threshold of fermentation parameters, F b is the second threshold of fermentation parameters, F c is the optimal fermentation parameter, where F a ≤F c <F b .

5. The method for processing low-sodium salt fast-fermented cured meat not restricted by season according to claim 1, characterized in that: The specific calculation method of the parameter slope is: The fermentation parameters obtained from the first test are marked as F1, the fermentation parameters obtained from the second test are marked as F2, and the interval between the first and second tests is marked as ΔT, and the formula is: The parameter slope K is calculated.

6. The method for processing low-sodium salt fast-fermented cured meat that is not restricted by season according to claim 1, characterized in that: The first parameter slope threshold is preset to K a , the second parameter slope threshold is K b , the parameter slope K and the first parameter slope threshold K a And the second parameter slope threshold K b Make comparisons; If K≤K a When , it means that the change trend of the fermentation parameter F is slow, and the current detection method should be maintained; If K a <K≤K b When , it means that the change trend of the fermentation parameter F is moderate, and the detection cycle should be shortened; If K>K b When , it means that the change trend of the fermentation parameter F is relatively fast, so the detection cycle is shortened and the detection marking period is increased.

7. The method for processing low-sodium salt fast-fermented cured meat not restricted by season according to claim 1, characterized in that: The fermentation parameter F and the first threshold value F a , the second threshold value of fermentation parameter F b , optimal fermentation parameters F c Make comparisons; If F < F a , then the fermentation is judged to be incomplete; If F a ≤F<F b , the fermentation is judged to be complete and a fermentation completion reminder is issued; If F = F c , the optimal fermentation is determined and a reminder for the optimal fermentation is issued; If F b ≤F, it is judged as over-fermentation and an over-fermentation reminder is issued.

8. The method for processing low-sodium salt fast-fermented cured meat that is not restricted by season according to claim 1, characterized in that: The sealed container accommodates all the meat pieces and leaves enough space, and the cooked vegetable oil in the sealed container covers all the meat pieces.

9. The method for processing low-sodium salt fast-fermented cured meat not restricted by season according to claim 1, characterized in that: The baking method comprises the following steps: taking out the meat pieces from the sealed container, placing the meat pieces on a baking tray, leaving sufficient spacing between the meat pieces, and placing the baking tray in a preheated oven for baking.

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