The invention belongs to the technical field of
food processing, and particularly relates to a meat
product processing technology capable of reducing the content of
nitrous acid, which comprises the following steps: a, unfreezing raw materials: taking out the required raw materials, putting the raw materials into normal-temperature
purified water, and unfreezing the raw materials in the water; and b,
cutting the raw materials, namely
cutting the unfrozen raw materials according to the requirements of making meat products, so that the raw materials form blocks with uniform sizes. The meat product can be marinated by setting
raw material marinating, the
flavor of the meat product is increased, the taste of the meat product can be heavier by soaking, the taste of the meat product in the subsequent process is ensured not to be greatly lost, and
smoke nitric acid in the meat product can be dispersed in boiling water by boiling with boiling water, so that the taste of the meat product is improved. Cold water is used for cooling, meat of the meat product can be more compact through low temperature of water, meanwhile,
nitrous acid adsorption resin is matched,
nitrous acid is absorbed on the surface of the meat product, and therefore the content of nitrous acid in the meat product is greatly reduced.