The invention relates to the technical field of
animal product processing and in particular relates to preserved meat and a
pickling method of the preserved meat. The preserved meat is obtained by
pickling pork by using edible salt,
white spirit, peppers, anises, cloves, tea, white
sugar and
nitrate. The
pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-
drying; (5)
fumigation-
drying; (6) cooling; and (7)
package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional
flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling
flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the
salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea
flavor;
fumigation is executed by combusting
tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.