The invention provides a
processing technology for an unsmoked
nitrite-free cured meat product. The technology mainly comprises the steps of formulation of
raw material standards, optimization of
smoke flavor and color enhancing liquid, research on a non-smoking process for traditional Chinese bacon, screening and determination of a substitute for a
nitrite, extraction of a
plant-origin
nitrite and
processing of a meat product. The
processing technology is characterized in that: (1) formulation of the
raw material standards is a step of determining influence of each factor through orthogonal tests and eventually formulating
raw material standards for various salted and cured products; (2) optimization of
smoke flavor and color enhancing liquid is a step of selecting
guaiacol,
eugenol, high-salt dilute soy,
glutamic acid, glucose,
ascorbic acid and the like as a substrate for producing
smoke flavor to obtain an optimal formula for the smoke flavor and color enhancing liquid; (3) in screening and determination of the substitute for the nitrite,
zinc porphyrin is used as the substitute for the nitrite for processing of the meat product; and (4) extraction of the
plant-origin nitrite is a step of selecting and using vegetable with high
nitrate content, extracting and refining vegetable juice with high
nitrate content and adding the refined vegetable juice into the cured meat product as a color former for processing of the meat product.