The invention discloses a making method of Cantonese cured meat. According to the method disclosed by the invention, pork is selected as a main
raw material, and table salt accounting for 2-5% of the pork, white
sugar accounting for 3-8% of the pork, gourmet
powder accounting for 0.5-2% of the pork, a soy sauce accounting for 1.5-3% of the pork, and
white wine accounting for 1-3% of the pork are added for use. The Cantonese cured meat is made through the following steps:
cutting the
raw material, namely the pork, into bar-shaped pork which is 20-70cm in length and 2-20cm in width; under the environment that the temperature is 0-10 DEG C, putting the prepared auxiliary materials and the prepared bar-shaped pork in a vacuum rolling and
rubbing machine together, setting the rolling and
rubbing temperature to be 2-15 DEG C, and rolling and
rubbing the auxiliary materials and the bar-shaped pork in vacuum for 24-100 hours until all the auxiliary materials and the pork are uniformly stirred; and under the environment that the temperature is 2-15 DEG C and the
humidity is 20-70%,
drying the pork with the auxiliary materials until the
moisture content of products is reduced to be equal to or less than 25%. According to the cured meat obtained by the making method disclosed by the invention, meat surfaces present a carmine red color, a
peroxide value reaches to the standard, and the
nutrient value of the products is greatly increased, so that the quality of the cured meat is improved.