The invention discloses a high-efficiency low-salt and low-
nitrate meat
pickling method. The method sequentially comprises the following steps: pretreating
raw material meat, performing deep vacuum suction and exhausting, maintaining specific double-frequency ultrasonic-assisted low-salt and low-
nitrate basic
pickling liquid pre-
permeation under vacuum, performing pulsating
pressure difference synergistic main
pickling after normal-pressure transfer, performing low-temperature after-
ripening, and cleaning and draining. The main pickling liquid contains a natural composite pickling agent. The invention relates to the technical field of
food processing. According to the high-efficiency low-salt low-
nitrate meat pickling method, through
physical field coordination (vacuum exhaust resistance reduction + ultrasonic perturbation wall breaking + pulsating
pressure difference strong driving
diffusion) and natural component compounding, the pickling time is revolutionarily shortened, the use amount of salt and
nitrite is reduced, highly uniform
permeation of components inside and outside meat blocks is realized, the
salt content of a final product is reduced, the
nitrite residue is small, and the product quality is improved. The texture, the color, the
flavor and the safety are excellent, and the process adaptability is high.