CN110800939A

CN110800939A - Making method of ham-flavored low-sodium fermented meat product

Info

Publication number: CN110800939A
Application number: CN201911116839.0A
Authority: CN
Inventors: 李官浩; 侯婷婷; 周鑫; 朴春香; 刘鑫; 田学宗
Original assignee: Yanbian University
Current assignee: Yanbian University
Priority date: 2019-11-15
Filing date: 2019-11-15
Publication date: 2020-02-18

Abstract

The invention relates to a method for preparing a low-sodium fermented meat product with ham flavor and a pickling formula, which comprises the steps of trimming raw meat, salting and pickling, fermenting, slicing and packaging, wherein different proportions of potassium lactate and L-arginine are adopted in the salting and pickling process to replace 30% of salt, and the meat product is pickled for 3 days at the temperature of 2-4 ℃; the fermentation treatment is that the meat blocks are hung on a rack vehicle, and the meat blocks are not overlapped and fermented in a fermentation workshop for 13 d. The fermented meat product prepared by matching 21% of potassium lactate and 9% of L-arginine or 18% of potassium lactate and 12% of L-arginine has the flavor of the western-style fermented ham finished product, is improved in color, taste and flavor, and simultaneously reduces the sodium content in the finished product.

Description

Making method of ham-flavored low-sodium fermented meat product

Technical Field

The invention belongs to the field of meat product pickling, and particularly relates to a method for preparing a low-sodium fermented meat product with western-style fermented ham flavor.

Background

The western-style fermented ham is prepared by taking the hind legs of a pig as a main raw material, adding edible salt as an auxiliary material and carrying out main processes of trimming, pickling, air drying, fermenting, packaging and the like, has a fermented flavor and can be directly eaten, and is bright in meat color, rich in fragrance, delicious in taste and rich in nutrition, and is deeply loved by consumers.

The salt is the most key curing material in the fermented ham, not only endows the product with saltiness and improves the freshness, but also has important contribution to the formation of the ham in texture, flavor, mouthfeel and the like. However, the fermented ham generally has the problems of high salt content and long production period in the processing process, and the diseases such as hypertension, cardiovascular diseases, stroke, ischemic heart disease and the like can be induced by long-term intake of high-sodium products by human beings. The low-salt fermented meat product meets the pursuit of consumers on health concepts, so how to develop a low-sodium meat product with short production period and ham flavor is an urgent problem to be solved.

Salt is an essential seasoning in life, and processed foods are an important source for salt intake of consumers. The salt in the processed food can improve the characteristic flavor of meat products and reduce the water activity of the products, thereby inhibiting the growth of microorganisms and achieving the purpose of prolonging the storage period. However, excessive intake of salt can cause various chronic diseases such as hypertension, cardiovascular and cerebrovascular diseases and the like, and salt reduction action is an important measure for controlling the chronic diseases globally. More than half of the countries around the world have now started national salt reduction guidelines or actions, and china is now one of them.

In 2018, 4 and 18, action requirements of national nutrition plan (2017 and 2030) are provided by the combination of Chinese nutrition institute and Chinese disease prevention and control center nutrition and health, and the goal of reducing salt intake by 20% per day for nationwide is achieved by 2030.

In China, the salt intake in the world is up to 10.5 g/day, which is far beyond 6 g/day recommended by the dietary guidelines of Chinese residents (2007), and is more than twice as much as 'less than 5 g' recommended by the world health organization.

The salt reduction guide of the Chinese food industry integrates salt reduction measures of various countries and salt reduction experience of the industrial industry, and provides basic principles, targets, technical procedures and research requirements of the salt reduction of the Chinese food industry according to categories. The food enterprises are recommended to reduce the sodium salt dosage by improving various technologies such as process, taste adjustment and the like according to the average level and distribution condition of the sodium content of the similar food, so that the overall industry reduced salt dosage is achieved.

Potassium lactate has the functions of inhibiting putrefaction and pathogenic bacteria, maintaining stable color, increasing salty taste and solubility, and is an organic acid salt commonly used for replacing NaCl. The use of flavor enhancers such as salty peptides, organic acids or certain amino acids can enhance the flavor in meat products and compensate for the off-flavor in the product. The L-arginine not only participates in the synthesis and catabolism of various nutrients in an organism, but also participates in the immune regulation in the organism as an immune regulator mainly through 2 metabolic pathways of arginase and nitric oxide, can effectively improve the immunity, promote the immune system to secrete endogenous substances such as natural killer cells, phagocytes, leukoendostatin (interleukin-1) and the like, and is beneficial to resisting cancer cells and preventing virus infection. According to the regulation in GB2760-2014 food additive, potassium lactate and L-arginine can be added into food.

Modern medical research shows that the high-sodium salt product is an important factor for inducing cardiovascular and cerebrovascular diseases such as hypertension, apoplexy and the like. In addition, the incidence of gastric cancer, esophageal cancer and bladder cancer is increased, and the diabetes condition is aggravated. Therefore, the content of sodium salt must be reduced in future meat product processing to meet the requirements of consumers. In order to meet the demand of modern consumers on low-sodium diet, the development of a novel low-sodium fermented meat product which can keep the flavor of the original western-style fermented ham, has the advantages of color, taste and flavor, and has the advantages of health, short time, low cost and the like is urgent.

Disclosure of Invention

The invention aims to provide a fermented meat product with low sodium content and ham flavor.

The invention is realized by the following technical scheme:

the invention provides a method for preparing a low-sodium fermented meat product with ham flavor.

Further, the invention provides a method for preparing a low-sodium fermented meat product with ham flavor, which comprises the following steps:

s1, selecting and finishing: pretreating raw materials, namely selecting the hip tip of the back leg meat without skin and fat as a blank, and trimming the blank into cuboid meat blocks with uniform thickness;

s2, preparing compound low-sodium salt: calculating the salt adding amount of the meat blocks according to 8% of the weight of the meat, wherein the salt is replaced by potassium lactate in a ratio of 15% -27% and the salt is replaced by L-arginine in a ratio of 3% -15%, and the salt, the potassium lactate and the L-arginine are uniformly mixed to obtain compound low-sodium salt for use as a pickling material;

s3, pickling: uniformly smearing the compound low-sodium salt prepared in the step S2 on the meat blocks obtained in the step S1, then putting the meat blocks into a pickling tray, pickling for 2-4 days at low temperature, and periodically turning over;

s4, fermentation: hanging the meat blocks salted in the step S3 on a rack, and fermenting for 10-15 days under the conditions that the temperature is 10-20 ℃ and the humidity is 70% -90% RH, so as to obtain the low-sodium fermented meat product with ham flavor;

s5, finished product: removing the air-dried part on the surface of the meat block, slicing by using a slicing machine, and carrying out vacuum packaging to obtain a finished product.

The step S1 of the invention further comprises the steps of selecting qualified pork hind legs, removing residual pig hair, peeling, removing fascia and not containing bloodstain, cutting the pork into blocks with the thickness of 3-5 cm according to the requirement, cleaning with clear water and airing.

The salt, the potassium lactate and the L-arginine in the compound low-sodium salt of S2 are all food grade and have a qualification analysis report.

In the compound low-sodium salt of the invention S2, the salt loading of the meat is calculated according to 8% of the weight of the meat, and the meat is pickled according to the proportion of 70% of salt, 21% of potassium lactate and 9% of L-arginine in the total salt loading.

The low temperature of the step S3 is further 0-4 ℃, the pickling time is 3 days, and the surface is turned over once every 12-24 hours.

The temperature of the step S4 is further 13-15 ℃, 75% -85% RH, and the fermentation time is 13 days.

The invention has the following beneficial effects:

(1) the pickling agent adopts the sodium chloride, the potassium lactate and the L-arginine compound salt as the pickling agent, the three additives are all food grade, the safety is better, and meanwhile, the compounding of the components plays a role in synergistic and rapid pickling, and the effect is obvious; the problems that the single sodium chloride pickled product has high sodium ion content and is not beneficial to human health (particularly people with hypertension and the like) are solved, and the problems of the salty taste and the flavor of the pickled meat are also solved; meanwhile, the method greatly shortens the curing time.

(2) The pickled meat product processed by the method effectively reduces the content of sodium ions in the product by 25-35%.

(3) According to the invention, the proper hip top meat is selected as the raw material and is trimmed into meat blocks with uniform thickness, so that the absorption of compound salt is facilitated, the partial high salt content or partial putrefaction and deterioration caused by no salt immersion are prevented, and the product quality is further stabilized.

(4) The low-salt pickled meat product prepared by the invention has a shelf life of 1 month at room temperature.

(5) Compared with the production of fermented ham, the method for making the fermented meat blocks has the advantages of simple operation method, greatly shortened product processing period, capability of producing meat products with the flavor of western-style fermented ham within 18 days, low production cost, low energy consumption, low environmental pollution, stable product quality and capability of improving the economic benefit of production enterprises.

Drawings

FIG. 1 shows the effect of compounded low sodium salt on pH and water activity of the finished fermented meat mass;

FIG. 2 is a graph showing the effect of compounded low sodium salt on moisture content of meat pieces during processing;

FIG. 3 is a graph of the effect of compounded low sodium salt on the protein content of meat chunks during processing;

FIG. 4 is the effect of compounded low sodium salt on the TBARS value of the finished fermented meat pieces;

FIG. 5 is the effect of compounded low sodium salt on the sodium content of the finished fermented meat pieces;

FIG. 6 is sensory scores for finished fermented meat pieces;

FIG. 7 is the analysis of the main components of the fermented meat blocks of different compound salt composition finished products.

Detailed Description

The invention will be further explained and illustrated with reference to specific examples, without limiting the scope of protection of the invention thereto:

selecting the hip tip of the upper back leg meat without skin and fat as raw material meat, removing residual pig hair, blood stain and fascia, and cleaning with clear water for later use; the salt, the potassium lactate and the L-arginine are all commercially available food-grade and are weighed for later use.

Example 1

S1, selecting and finishing: pretreating raw materials, namely selecting the hip tip of the back leg meat without skin and fat as raw material meat, and trimming the meat into cuboid meat blocks;

s2, preparing compound low-sodium salt: the weight of salt required was calculated as 8% of the salt addition based on the weight of the meat mass. Weighing 70% of salt, 25% of potassium lactate and 5% of L-arginine according to the proportion of the total salt loading amount, and uniformly mixing to obtain a composite pickling material;

s3, pickling: uniformly smearing the compound low-sodium salt prepared in the step S2 on the meat blocks obtained in the step S1, then putting the meat blocks into a pickling tray, pickling for 2 days at the temperature of 0 ℃, and turning over every 12 hours;

s4, fermentation: and (4) hanging the meat blocks salted in the step (S3) on a drying stainless steel frame, and fermenting at the low temperature of 10 ℃ and 70% RH for 10 days to obtain the low-salt fermented meat product with ham flavor.

Example 2

s2, preparing compound low-sodium salt: the weight of salt required was calculated as 8% of the salt addition based on the weight of the meat mass. Weighing 70% of salt, 27% of potassium lactate and 3% of L-arginine according to the proportion of the total salt adding amount, and uniformly mixing to obtain a composite pickling material;

Example 3

s2, preparing compound low-sodium salt: the weight of salt required was calculated as 8% of the salt addition based on the weight of the meat mass. Weighing 70% of salt, 24% of potassium lactate and 6% of L-arginine according to the proportion of the total salt adding amount, and uniformly mixing to obtain a composite pickling material;

s3, pickling: uniformly smearing the compound low-sodium salt prepared in the step S2 on the meat blocks obtained in the step S1, then putting the meat blocks into a pickling tray, pickling for 5 days at the temperature of 8 ℃, and turning over every 24 hours;

s4, fermentation: and (4) hanging the meat blocks salted in the step (S3) on a drying stainless steel frame, and fermenting at the low temperature of 20 ℃ and 90% RH for 15 days to obtain the low-salt fermented meat product with ham flavor.

Example 4

s2, preparing compound low-sodium salt: the weight of salt required was calculated as 8% of the salt addition based on the weight of the meat mass. Weighing 70% of salt, 21% of potassium lactate and 9% of L-arginine according to the proportion of the total salt adding amount, and uniformly mixing to obtain a composite pickling material;

s3, pickling: uniformly smearing the compound low-sodium salt prepared in the step S2 on the meat blocks obtained in the step S1, then putting the meat blocks into a pickling tray, pickling for 3 days at the temperature of 2 ℃, and turning over every 24 hours;

s4, fermentation: and (4) hanging the meat blocks salted in the step (S3) on a drying stainless steel frame, and fermenting at the low temperature of 13 ℃ and 75% RH for 13 days to obtain the low-salt meat blocks with ham flavor.

Example 5

s2, preparing compound low-sodium salt: the weight of salt required was calculated as 8% of the salt addition based on the weight of the meat mass. Weighing 70% of salt, 18% of potassium lactate and 12% of L-arginine according to the proportion of the total salt adding amount, and uniformly mixing to obtain a composite pickling material;

s4, fermentation: and (4) hanging the meat blocks salted in the step (S3) on a drying stainless steel frame, and fermenting at the low temperature of 15 ℃ and 85% RH for 13 days to obtain the low-salt fermented meat product with ham flavor.

Example 6

s2, preparing compound low-sodium salt: the weight of salt required was calculated as 8% of the salt addition based on the weight of the meat mass. Weighing 70% of salt, 15% of potassium lactate and 15% of L-arginine according to the proportion of the total salt loading amount, and uniformly mixing to obtain a composite pickling material;

s3, pickling: uniformly smearing the compound low-sodium salt prepared in the step S2 on the meat blocks obtained in the step S1, putting the meat blocks into a pickling tray, pickling for 2 days at the temperature of 0 ℃, and periodically turning over;

s4, fermentation: and (4) hanging the meat blocks salted in the step (S3) on a drying stainless steel frame, and fermenting at the low temperature of 10 ℃ and 70% RH for 11 days to obtain the low-salt fermented meat product with ham flavor.

Comparative example 1

Comparative example 1 is a method of curing a fermented meat product:

s2, preparing compound low-sodium salt: uniformly mixing 100% of salt according to the proportion to obtain a composite pickling material;

s3, pickling: evenly smearing the compound low-sodium salt prepared in the step S2 on the meat blocks obtained in the step S1, then putting the meat blocks into a pickling tray, pickling for 3 days at the temperature of 0-4 ℃, and turning over every 24 hours;

s4, fermentation: and (4) hanging the meat blocks salted in the step (S3) on a drying stainless steel frame, and fermenting at the low temperature of 13-15 ℃ and 75-85% RH for 13 days to obtain the low-salt fermented meat product with ham flavor.

Sensory evaluation was performed on the above comparative examples and examples by 8 professional experimenters, each full score was 5, and the evaluation criteria are shown in table 1; and the physical and chemical index determination and flavor analysis are carried out on the comparative examples and the examples.

TABLE 1 sensory evaluation methods and criteria

1.1 Effect on pH and Water Activity of finished fermented meat pieces

The effect of the compounded low-sodium salt on the pH value and water activity of the finished fermented meat mass is shown in figure 1. As can be seen from FIG. 1, at the end of the fermentation, the pH of the experimental group was slightly higher than that of the control group, and in example 4, the pH of the meat piece was the highest at the end of the fermentation. The water activity is increased gradually with the decrease of the potassium lactate content. Examples 2 and 3 had higher water activity than comparative example 1. Compared with other examples, the fermented meat products prepared in example 3 have higher values, but meet the specifications of DB 31/2004-2012 'food safety local standard fermented meat products' that the physical and chemical indexes PH is less than 5.2 and Aw is less than 0.95.

1.2 Effect on color of fermented meat pieces

In evaluating the color grade of meat products, the higher a (red value), the lower L (brightness value), the higher the grade of meat. As can be seen from table 2, at the end of the fermentation, L of the other example groups was significantly lower than that of comparative example 1(p < 0.05), except that L of example 2 was higher than that of comparative example 1, and example 6 had the lowest brightness value, but a had the lowest value. a is no significant difference between groups. The value of L is highest in example 2, while the relative values of a are lower in examples 3 and 6. Thus, combining the redness value and the lightness value, examples 4 and 5 are more dominant in meat color rating evaluation, indicating that the ratio between potassium lactate and L-arginine is more suitable. May be more preferred by consumers.

TABLE 2 Effect of compounded Low sodium salt on pH and Water Activity of finished fermented meat pieces

The letters in the same column differ significantly (P < 0.05).

1.3 Effect on moisture content of fermented meat pieces

As can be seen from fig. 2, during the whole process of processing the fermented meat mass, the water content of the meat mass tends to decrease due to the continuous loss of water caused by the permeation of the salt and the increase of the ambient temperature. At the end of the fermentation, the moisture contents of the example groups were all lower than that of comparative example 1, and the moisture contents of the other example groups were all significantly different from that of comparative example 1(p < 0.05) except that the moisture contents of example 4 and comparative example 1 were not significantly different (p > 0.05). The excessively low water content of the fermented meat product can increase the hardness of the product, thereby affecting the taste of the product. In the embodiment, the water content of the meat blocks is about 40% so as not to influence the taste of the product excessively. The effect of compounding low sodium salt on moisture content of the meat pieces during processing is shown in figure 2.

1.4 Effect on protein content of fermented meat pieces

The influence of the compounded low-sodium salt on the protein content of the meat blocks in the processing process is shown in figure 3, and as can be seen from figure 3, the protein content of each group of meat blocks is increased after being reduced, the protein content of the raw meat is 25.08g/100g, and the protein content is slightly reduced after the salting process is finished, and reaches the minimum value in the whole processing process. During the fermentation, the protein content was increased continuously, and at the end of 13 days of fermentation, the protein content of comparative example 1 was the lowest, 39.01g/100 g. Meanwhile, researches show that in the processing process of the fermented meat, along with the reduction of potassium lactate in the substitute salt and the increase of arginine, the protein content tends to increase firstly and then decrease. At the end of the fermentation, the protein content in the meat pieces of the comparative example was higher than that of the comparative example, wherein in example 4, i.e., using 21% potassium lactate and 9% L-arginine, the protein content in the fermented meat pieces was 44.19g/100g at the most, which is 13% higher than that in comparative example 1.

1.5 Effect on TBARS values of fermented meat pieces

During the processing of dry-cured meat chunks, the unique flavor is imparted to the meat chunks due to changes in protein and fat, but at the same time, the meat chunks may also spoil. The TBARS value is the most commonly used index for evaluating the degree of secondary oxidation of lipids to reflect the amount of a compound represented by Malondialdehyde (MDA) formed by oxidation of lipids. As can be seen from FIG. 4, at the end of the fermentation, the TBARS values of the example group are significantly lower than those of the comparative example 1(p < 0.05). With example 4 having the lowest TBARS value, followed by example 5, and with no significant difference between examples 4 and 5 (p >0.05), examples 3 and 6 are significantly higher than examples 4 and 5. The effect of the compounded low-sodium salt on the TBARS value of the finished fermented meat pieces is shown in fig. 4.

1.6 Effect on texture Properties of fermented meat pieces

As can be seen from Table 3, the shear values of the examples are all lower than that of the comparative example 1, which shows that the tenderness of the products of the examples is good, and the shear value of the example 5 is the smallest and is significantly different from that of the comparative example 1(P < 0.05), indicating that the muscle tenderness of the samples is better. The comparative example 1 has a higher moisture content than the experimental group, but has a higher hardness than the example group, and may be caused by various influences such as the characteristics of raw materials, salt, processing conditions and the like, due to the texture derived from the material structure and composition ratio of the meat loaf itself. As the ratio of potassium lactate in the complex salt decreased and the ratio of L-arginine increased, the elasticity and chewiness of the experimental group tended to decrease first and then increase, and the elasticity and chewiness of example 4 were the smallest, but it could not be determined which component caused this phenomenon. Example 4 and example 5 are closer in chewiness value, and likely closer in mouthfeel to comparative example 1.

TABLE 3 influence of Complex Low sodium salt on the texture Properties of the finished fermented meat pieces

The letters in the same column differ significantly (P < 0.05).

1.7 Effect on sodium content of finished fermented meat pieces

Reduced salt intake can lower blood pressure and reduce the risk of cardiovascular disease. The substitution of part of the sodium salt during the processing necessarily results in a reduction of the sodium content in the finished product. Fig. 5 shows that the fermented meat pieces prepared by using the substitute salt formula with different proportions of potassium lactate and L-arginine have sodium content reduction ranges of 21.64% -42.96% compared with the fermented meat pieces with the proportion of 1, wherein the fermented meat pieces of experimental example 3 have the lowest sodium content, but have no significant difference from other examples (p > 0.05).

1.8 sensory evaluation of finished fermented meat pieces

Sensory evaluation of the finished fermented meat piece as shown in fig. 6, it can be seen from fig. 6 that the fermented meat pieces of the example group were slightly higher in color, aroma and texture and salty taste than the control group, in which the sensory evaluation of example 5 was the highest, and there was no significant difference in sensory evaluation due to the influence of individual dietary preference of the sensory evaluators. According to the total scores of the four evaluation indexes of 8 sensory evaluators, the color, the taste and the aroma of the fermented meat processed by the potassium lactate and the L-arginine are improved, and the highest score is achieved by adopting the proportion of 18 percent of potassium lactate and 12 percent of L-arginine.

1.9 electronic nose analysis

The results of the PCA analysis of the electronic nose test data of the finished fermented meat pieces processed with different alternative salts are shown in fig. 7. The first/second principal component area contribution rate is 98.11% in total, and can represent the overall information of the volatile components of the fermented meat. The distribution among the same samples is more concentrated, which shows that the repeatability is good; there was no overlap between the different samples, indicating that the examples and comparative examples have a large difference in volatile components. As can be seen from the distribution of the different sample regions in FIG. 7, the closer distance between examples 2 and 3 and comparative example 1 indicates that the samples are closer in volatile components, while the groups of

experiments

3 and 4 are further away from comparative example 1. The sensory evaluation of the fragrance of the samples revealed that the odor of the groups of examples 4 and 5 was more preferred by sensory evaluation personnel, although the groups were significantly different in volatile components from those of comparative example 1. Analyzing the reason, it is possible that the protein content of the fermented meat pieces of the groups of examples 4 and 5 is higher compared to the other experimental groups, and further reactions after protein degradation generate other flavor substances.

Comparative example 2

Comparative example 2 is a method of pickling a fermented meat product with a combination of salt, potassium lactate, L-arginine and L-lysine:

s2, preparing compound low-sodium salt: weighing 70% of salt, 15% of potassium lactate, 7.5% of L-arginine and 7.5% of L-lysine according to the proportion of the total salt adding amount, and uniformly mixing to obtain a composite pickling material;

s3, pickling: uniformly smearing the compound low-sodium salt prepared in the step S2 on the meat blocks obtained in the step S1, putting the meat blocks into a pickling tray, pickling for 3d at the temperature of 0-4 ℃, and periodically turning over;

s4, fermentation: and (4) hanging the meat blocks salted in the step (S3) on a drying stainless steel frame, and fermenting at the low temperature of 13-15 ℃ and 75-85% RH for 13d to obtain the low-salt fermented meat product with ham flavor.

TABLE 4 physical and chemical indexes of the fermented meat

TABLE 5 Total sensory evaluation score of finished fermented meat pieces

The physicochemical indices of the finished fermented meat pieces were determined using conventional methods and were subjected to sensory evaluation by 8 professional experimenters on comparative example 2 and the examples above, with the specific results shown in tables 4 and 5.

The results show that: the water activity of the embodiment of the invention is obviously lower than that of the comparative example 2, and the low water activity can inhibit the propagation of microorganisms, thereby ensuring the safety of the product; comparative example 2 has no significant difference in moisture content, ash content from example 4, but is significantly higher than example 5; while the protein content of the product, comparative example 2, was significantly lower than examples 4, 5, the degree of oxidation of the product was higher than examples 4, 5 and the comparative example was less from the reduction of the sodium content.

In addition, the combination of the general sensory evaluation scores shows that the color and the aroma of the comparative example 2 are obviously lower than those of the examples 4 and 5, the salty taste and the mouthfeel are obviously lower than those of the example 5, and the product of the comparative example 2 is not easy to be favored by sensory evaluators when the general sensory evaluation scores are observed.

Therefore, the fermented meat product produced by adopting the preparation method of the compound low-sodium salt has better quality and is more easily accepted by consumers.

It should be noted that the above detailed description is only for exemplary purposes, and the present invention is not limited to the above described embodiments. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.

Claims

1. A preparation method of a low-sodium fermented meat product with ham flavor is characterized by comprising the following steps: the method comprises the four steps of raw meat preparation, salting and pickling, fermentation and slicing and packaging.

2. The low sodium fermented meat product of claim 1, wherein: the method comprises the following steps:

3. The method for producing low-salt cured meat according to claims 1 to 2, wherein: the raw material pretreatment method in the step S1 comprises the steps of selecting qualified pork hind legs, peeling, removing fascia and no bloodstain, cutting pork blocks into blocks with the thickness of 3-5 cm according to requirements, cleaning with clear water and airing.

4. The method for producing low-salt cured meat according to claims 1 to 2, wherein: and step S3, the low temperature is 0-4 ℃, the pickling time is 3 days, and the surface is turned over once every 12-24 hours.

5. The method for producing low-salt cured meat according to claims 1 to 2, wherein: in step S4, the temperature is 13-15 ℃, the RH is 75-85% and the fermentation time is 13 days.