Production technique of air dried meat

Abstract

The invention discloses a process for preparing air-dried meat. The process comprises the following steps: fresh standard streaky pork is chosen, cut into strips, hung in a dry air-drying chamber, and air-dried for 3-5 days at the room temperature of not more than 10 DEG C; then the streaky pork is air-dried for 5-8 days at the room temperature of not more than 15 DEG C; and then the fresh standard streaky pork is air-dried for 10-13 days when the room temperature is kept at 15 DEG C; in the following 25-30 days, the streaky pork is naturally fermented by aeration for air drying by day and closing windows at night; and finally the fermented streaky pork is taken from the shelf and the carnosity is removed, thus preparing the air-dried meat. The process has the beneficial effects as follows: the air-dried meat is naturally air-dried at lower air humidity and temperature, without adding salt and any additive, thus preserving the natural color and flavor thereof, causing the meat to be fine and the color to be bright, greatly reducing the fat content in the air-dried pork, and meeting the standard of healthy diet.

Description

technical field [0001] The invention relates to a production process of meat products, in particular to a production process of air-dried meat. Background technique [0002] The Chinese invention patent discloses a patent application number: 200410023169.5 "a manufacturing process of low-temperature air-dried pork", which is especially suitable for using fresh lean meat from domestic or wild animals as the main ingredient, with salt, soy sauce, natural pigment, monosodium glutamate, The air-dried meat food with cooking wine, scallions, sauce and other seasonings as auxiliary ingredients, its process flow is material selection→processing meat base→ingredients→stirring and pickling→sterilization→drying→forming→cooking→drying→vacuum packaging→sterilization→ Finished product, the above-mentioned air-dried meat cannot be called air-dried meat in the true sense, because a large amount of auxiliary materials and additives are added, and the processing technology is relatively compl...

AI Technical Summary

Problems solved by technology

Compared with other processing methods, the above process simplifies the processing process and reduces auxiliary materials, but the pork still needs to be pickled, so it loses its natural color and taste, and cannot meet the standard of healthy eating