Fermented preserved meat and preparation method thereof

Abstract

The invention discloses fermented preserved meat and a preparation method thereof. The fermented preserved meat is prepared from the following raw materials: fresh pork, isomaltitol, cooking wine, strawberry wine, spices, salt, direct vat set, composite phosphate and lycopene. According to the fermented preserved meat and the preparation method thereof, the fermented preserved meat is dry, clean, moderate in density, smooth in section, bright red in color and luster and thick in flavor; mixed lactic acid bacteria fermentation is adopted, so that small molecular nutrients are added, the fermented preserved meat is easy to digest and absorb, unique in flavor, moderate in saltiness, sweet and sour in taste, fat but not greasy, and lean but cannot plugged teeth; the guarantee period is prolonged; low-temperature pickling and smoking are adopted, so that the residues of nitrite and benzopyrene are obviously reduced, and the fermented preserved meat is safe and healthy to eat; the lycopene can deepen the red color of the preserved meat, suppress bacterial growth, and perform natural antioxidation, so that the flavor of the preserved meat is strengthened; the guarantee period is prolonged; vacuum packaging is adopted, so that the fermented preserved meat does not go bad after being stored at room temperature for two years, and is clean, healthful and convenient to carry.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fermented bacon and a preparation method thereof. Background technique [0002] Bacon is a kind of traditional meat food. The traditional folk processing method is to cut fresh pork into pieces, apply salt and seasonings, and then spray an appropriate amount of white wine. Some also add a certain amount of potassium nitrate and sodium nitrite as a coloring agent. Put it into ordinary wooden barrels and marinate for 5-8 days, and then smoke and roast it with firewood for about 30 days to become bacon products. This kind of processing method is simple, farmers can make it themselves, and small workshops are easy to produce, and the bacon is delicious. However, the bacon processed by the above method not only has a heavy smoky flavor, but also has a large content of nitrate and nitrite, and the content of nitrite is as high as 200-300ppm, and it also contains a certain amount of ac...

AI Technical Summary

Problems solved by technology

However, the bacon processed by the above method not only has a heavy smoky flavor, but also has a large content of nitrate and nitrite, and the content of nitrite is as high as 200-300ppm, and it also contains a certain amount of acrylamide and N-nitrite-based compounds. , heterocyclic compounds and 3-4 benzos, if consumed for a long time, will cause great harm to the human body