A kind of production method of air-dried fermented meat product raw material pig

Abstract

The invention discloses a method for raising raw material pigs of an air-dried fermented pork product. According to the method, three-way crossbreeding pigs of a yorkshire pig, a landrace and a dahe black pig are selected as pig breeds, after piglets are raised to be 25 kg through a conventional method, raising is conducted according to three stages of the piglet stage, the middle pig stage and the large pig stage until the pigs are 160 kg, then the pigs are sold, the raising cycle is controlled to be 270 days to 300 days, in the three raising stages, Chinese herbal medicine additives are used for replacing antibiotic, barley and konjac flying powder are used for replacing a part of corn, therefore, the backfat thickness and abdominal fat deposition of the pigs are reduced, and the hardness and the melting point of pork fat are improved. The air-dried fermented pork processed through pork of the pigs has the advantages that the air-dried fermented pork is good in water binding capacity, high in fat hardness and high in melting point, and the finished product cannot seep oil; the pork is obvious in marble vein, muscles contain more fat, dry matter content is high, and the finished product is appropriate in flavor; no drug residue exists. The air-dried fermented pork has good economic benefits and social benefits.

Description

technical field [0001] The invention relates to the technical field of pig production methods, in particular to a production method of air-dried fermented meat product raw material pigs. Background technique [0002] Fermented meat products refer to a type of meat products with special flavor, color and texture, and a long shelf life after the fermentation of livestock and poultry meat inoculated with beneficial microorganisms under natural and artificially controlled environmental conditions, mainly including fermented sausages and fermented meat products. There are two types of ham, and dry-cured hams such as Jinhua ham and Xuanwei ham in my country also belong to this type of product. Livestock and poultry meat is fermented by beneficial microorganisms, which increases the activity of enzymes in the meat. Proteins and fats produce a large number of active factors under the action of enzymes, and at the same time produce a large number of amino acids, ketones, aldehydes, al...

AI Technical Summary

Problems solved by technology

The cost of barley peeling for feed production is relatively high, and some broken grains are produced, which leads to problems such as inconvenient storage, nutrient oxidation loss, and mold growth.