Processing method of low sodium salt rapid-fermented pickled preserved meat

Abstract

The present invention provides a processing method of low sodium salt rapid-fermented pickled preserved meat. The processing method comprises the following steps: (1) injecting: mixed liquid of mixed fermenting agents and low-sodium mixed pickling materials dissolved in an appropriate amount of clear water is injected to raw material meat needing pickling; (2) rolling: the injected meat and the flow out injection liquidare both put together into a rolling machine at low temperature to conduct rolling; (3) fermenting: after the rolling, the meat hangs in a fermentation room at a humidity of 60%-70%, a wind speed of 3-4 m / s and a temperature of 28-30 DEG C to be put still to conduct fermentation for 24 h-30 h, the temperature is lowered to 12-16 DEG C, and the fermented meat is subjected to cold-air drying for 4-6 days at a moisture of 19.2-24% and a pH of 5-5.2; and (4) smoking: fruit woods areused as fuel to conduct smoking, after the smoking, the smoked meat is naturally cooled at a cooling room for 24 h, the cooled meat is vacuum packaged, the vacuum packaged meat is sterilized at 105 DEG C for 20 min. In maintaining the original flavor of the pickled preserved meat products, parts of potassium salt is used to substitute sodium salt, the content of the sodium salt in the product is effectively reduced, and after the fermentation, the pickled preserved meat products are unique in flavor, healthier and short in production cycles.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of low-sodium salt quick-fermented pickled bacon. Background technique [0002] Cured bacon is a traditional food with a long history in my country and a broad consumer market. Traditional cured bacon is usually added a lot of salt to achieve the purpose of long-term preservation. Modern medical research shows that high sodium intake can easily lead to cardiovascular and cerebrovascular diseases such as high blood pressure and stroke. In addition, it will increase the incidence of cancer and aggravate diabetes, which is extremely harmful to human health. Traditional bacon takes a long time to marinate and smoke, and harmful substances are produced during the smoking process. At the same time, the long production cycle also restricts its industrialization. In order to meet consumers' demand for health and delicious taste, it is imminent to...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems of high salt content and long production cycle of traditional cured meat products in China at present, the present invention develops a processing method of low-sodium salt quick-fermented cured meat

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