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Preparation method of low-sodium-salt air-dried preserved meat
The invention discloses a preparation method of low-sodium-salt air-dried preserved meat. The preparation method comprises the following steps: finishing raw meat, carrying out blanching on the raw meat, rolling and kneading the blanched raw meat, inoculating a compound fermentation microbial agent, carrying out pickling, carrying out an enzyme catalytic reaction, drying and airing the meat with cold air, spraying a compound bacteriostatic agent to the meat, and carrying out vacuum packaging. The prepared preserved meat has the advantages that the content of sodium chloride is low, so that therisk of diseases is effectively reduced; the preserved meat is soft, glutinous and not hard, and soft chewiness is kept; rancidity is inhibited, and the flavor of the product is improved; and the purpose of eliminating health hidden dangers caused by nitrite residues is achieved, so that the preserved meat becomes a safe meat product which can be eaten by consumers for a long time.
本发明公开了一种低钠盐风干腊肉制备方法，其制备步骤是，整理原料肉，焯水，滚揉处理，接种复合发酵菌剂，腌制，酶催化反应，冷风干燥晾晒，喷洒复合抑菌剂，真空包装。制备完成后的腊肉具有的优点包括，氯化钠的含量低，有效降低患病风险；腊肉的肉质软糯、不硬、不柴，保持柔和的咀嚼性；抑制酸败，改善产品的风味；消除亚硝酸盐残带来健康隐患的目的，以使腊肉成为消费者可以长期食用的安全肉制品。
Preparation method of low-sodium-salt air-dried preserved meat
The invention discloses a preparation method of low-sodium-salt air-dried preserved meat. The preparation method comprises the following steps: finishing raw meat, carrying out blanching on the raw meat, rolling and kneading the blanched raw meat, inoculating a compound fermentation microbial agent, carrying out pickling, carrying out an enzyme catalytic reaction, drying and airing the meat with cold air, spraying a compound bacteriostatic agent to the meat, and carrying out vacuum packaging. The prepared preserved meat has the advantages that the content of sodium chloride is low, so that therisk of diseases is effectively reduced; the preserved meat is soft, glutinous and not hard, and soft chewiness is kept; rancidity is inhibited, and the flavor of the product is improved; and the purpose of eliminating health hidden dangers caused by nitrite residues is achieved, so that the preserved meat becomes a safe meat product which can be eaten by consumers for a long time.
本发明公开了一种低钠盐风干腊肉制备方法，其制备步骤是，整理原料肉，焯水，滚揉处理，接种复合发酵菌剂，腌制，酶催化反应，冷风干燥晾晒，喷洒复合抑菌剂，真空包装。制备完成后的腊肉具有的优点包括，氯化钠的含量低，有效降低患病风险；腊肉的肉质软糯、不硬、不柴，保持柔和的咀嚼性；抑制酸败，改善产品的风味；消除亚硝酸盐残带来健康隐患的目的，以使腊肉成为消费者可以长期食用的安全肉制品。
Preparation method of low-sodium-salt air-dried preserved meat
一种低钠盐风干腊肉制备方法
LI CHUANGYI (author)
2020-11-20
Patent
Electronic Resource
Chinese
IPC:
A23L
Lebensmittel oder nichtalkoholische Getränke, soweit nicht von den Unterklassen A21D oder A23B-A23J umfasst
,
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J
/
A22C
PROCESSING MEAT, POULTRY, OR FISH
,
Verarbeiten von Fleisch, Geflügel oder Fischen
/
A23B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS
,
Konservieren, z.B. durch Eindosen, von Fleisch, Fischen, Eiern, Früchten, Gemüse, essbarem Korngut
/
E04D
ROOF COVERINGS
,
Dacheindeckungen
/
E04H
Gebäude oder ähnliche Bauwerke für besondere Zwecke
,
BUILDINGS OR LIKE STRUCTURES FOR PARTICULAR PURPOSES
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