The invention belongs to the field of the
food processing technology and in particular relates to a method for preparing dry-cured
goose through
Lysostaphin co-
fermentation of
goose meat. The method comprises the following steps: I. curing
goose meat preliminarily; II. inoculating, fermenting and airing; and III. packaging. According to the method for preparing dry-cured goose through
Lysostaphin co-
fermentation of
goose meat, the defects that the existing
goose meat is rough in meat quality and has poor
mouthfeel and fragrance are overcome, the method disclosed by the invention has short
fermentation period, and the prepared dry-cured goose has fine
mouthfeel and is delicious in taste; and furthermore, the fermentation of the
goose meat and airing are carried out simultaneously, the fermenting time and the airing time of the dry-cured goose are shortened, the goose meat has low oil oxidative rancidity and
high protein decomposition in a low-temperature
lysostaphin co-fermentation process; and besides, the
lactobacillus fermentation quantity is low, the fermentation sour is reduced, the delicate
flavor generated by
amino acid is improved and the quality and the safety of the dry-cured goose product are improved.