The invention discloses a method for
processing cured meat, which mainly comprises the following steps: a, selecting materials, refrigerating and slitting; b, smearing spice, kneading and standing; c, cleaning; d, airing and hanging; and e,
smoke curing. The method for
processing the cured meat has the following characteristics: firstly, the selected spice is prepared by mixing
green tea, wild pepper, anise, tsaoko,
geranium,
ganoderma lucidum,
patchouli and cumin, the selection of the spice is scientific and the using amount is reasonable, wherein the
green tea component not only can inhibit the generation of
nitrite but also can inhibit the absorption of human large intestines on fat so that the cured meat reduces the burden of the human intestines and
stomach caused by the fat at the same time of having unique fragrance; and secondly, the method strictly controls various process indexes during
processing, and adopts
active carbon to absorb
benzopyrene in fume mist at a
smoke curing stage so that the
nitrite residue in a cured meat product is little, the
benzopyrene content is low, and the
cancer risk of the
human body caused by the salt-cured product is further reduced.