CN115590155A - Method for making preserved meat without sodium nitrite - Google Patents
Method for making preserved meat without sodium nitrite Download PDFInfo
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- CN115590155A CN115590155A CN202211178299.0A CN202211178299A CN115590155A CN 115590155 A CN115590155 A CN 115590155A CN 202211178299 A CN202211178299 A CN 202211178299A CN 115590155 A CN115590155 A CN 115590155A
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- salt
- pickling
- water
- pork
- red
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- 235000013372 meat Nutrition 0.000 title claims abstract description 85
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 45
- 235000010288 sodium nitrite Nutrition 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 97
- 150000003839 salts Chemical class 0.000 claims abstract description 70
- 238000005554 pickling Methods 0.000 claims abstract description 69
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- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 23
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- 229930006000 Sucrose Natural products 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
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- 108010053775 Nisin Proteins 0.000 claims description 10
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
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- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108010061951 Methemoglobin Proteins 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
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- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing preserved meat without adding sodium nitrite, and belongs to the technical field of food processing. The method comprises the following steps: s101: taking red or orange vegetables as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, fermenting for 24-48 hours, and separating to obtain pickle water; s102: adding pickling auxiliary materials into pickled vegetable water to obtain a pickling liquid, carrying out injection pickling on pork by using the pickling liquid, coating dry salt on the surface of the pork, cleaning the surface salt after pickling is finished, and filtering water; s103: fermenting at 20-30 deg.C for 24-48 hr; s104: and (4) carrying out liquid smoking and drying on the fermented pork to obtain the preserved meat. In the patent, sodium nitrite is not added, but pickle water is added for pickling and fermentation, so that the nitrite content in the finished preserved meat can be obviously reduced and the preserved meat quality can be improved on the premise of replacing the color development effect of nitrite in the traditional process.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing preserved meat without sodium nitrite.
Background
The cured product is a traditional meat product with a long history in China, and has the characteristics of beautiful color, rich flavor, good storability, convenience for eating and the like. Nitrite occupies a dominating position in the processing of cured products, and plays an important role in the aspects of color development, bacteriostasis, seasoning, oxidation resistance and the like of the cured products. However, nitrite has a great harm to human health, and can oxidize the normally oxygen-carrying methemoglobin in blood into methemoglobin, so that the oxygen-carrying capacity is lost to cause hypoxia, and the adult can intake 0.2-0.5 g to cause poisoning and 3 g to kill the disease. Meanwhile, nitrite has carcinogenicity, reacts with secondary amine, tertiary amine, amide and the like in food in the environment of gastric acid and the like to generate strong carcinogen nitrosamine, and the nitrosamine can enter a fetus body through a placenta and has teratogenic effect on the fetus. Although many scholars are currently engaged in the search and study of nitrite alternatives, no optimal alternative has been found. Meanwhile, the traditional bacon processing uses a smoking process, so that the finished product contains harmful substances such as benzopyrene and the like; in addition, fat oxidation of the preserved meat is serious in the storage process.
The pickle is a food which is liked by residents, many families make the pickle by themselves, and the pickle water is often abandoned as a byproduct of pickle processing, so that not only is the resource wasted, but also the environment is polluted to a certain degree. The pickle water is often rich in lactic acid bacteria, pigments and some nutrients and functional substances extracted from vegetables. The use of the pickle processing by-product for cured meat products has not been reported at present.
Disclosure of Invention
In this patent, in the bacon course of working, utilize the pickles water that produces behind the red or orange vegetables raw materials steep to pickle and ferment the meat raw materials, can reach better look of hair, anti-oxidant, increase the effect of quality and promotion security. The method mainly utilizes the comprehensive effects of nitrous acid generated in the fermentation process of the pickle, natural red pigment, nitrate, vitamin C, antioxidant substances contained in the vegetables, lactobacillus fermentation and the like to better replace the color development effect of sodium nitrite. Meanwhile, some active biological components and flavor substances in the vegetables enter the preserved meat along with the pickle water, so that the taste of the preserved meat can be enriched, and the quality of the preserved meat is improved. In addition, the preserved meat is smoked by the liquid fumigant and is subjected to film coating preservation, so that the safety and the quality guarantee period of the preserved meat product are improved. Therefore, the bacon developed by the patent is safer than the traditional process product, and has better quality and shelf life.
The embodiment of the invention provides a method for preparing preserved meat without adding sodium nitrite, which comprises the following steps:
s101: red or orange vegetables are used as raw materials, mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are used as fermentation strains, fermentation is carried out for 24-48 hours, and the pickle water with high nitrite content (relative value, actually, the nitrite content is not very high) and lactic acid bacteria in a peak growth period is obtained through separation. The rest pickle can be continuously fermented or used for preparing corresponding products or added into food as additives. In this step, the fermentation time is slightly shorter than that of the conventional kimchi; if the fermentation time is too short, the yields of nitrite and lactic acid bacteria are not sufficient; if the fermentation time is too long, part of the lactic acid bacteria die and part of the nitrite is analyzed or consumed.
S102: adding pickling auxiliary materials into pickle water to obtain a pickling liquid, carrying out injection pickling on pork by using the pickling liquid, coating dry salt on the surface of the pork, cleaning the surface salt after the pickling is finished, and filtering to remove water; wherein the amount of the pickle water is 12-18% of the weight of the pork, and the pickling conditions are as follows: the temperature is 3-5 ℃ and the time is 18-30h. Wherein the pickling auxiliary materials comprise monascus red pigment but not nitrite, and the dosage of the monascus red pigment can be specifically 0.01-0.05% of the weight of the pork; in the step, a very small amount of monascus red pigment can be adopted to be matched with pickle water and the like for coloring; however, in the prior art, if the monascus red pigment with the low content is adopted for color development, the color development effect is not good, and the color development effect of nitrous acid cannot be achieved. Through the mode of injection, not only can let the preserved pork look more even, can also promote pickling efficiency. Before pickling, the pork can be processed into strips; specifically, pork was cut into strips of about 20cm long and about 5cm wide.
S103: fermenting at 20-30 deg.C for 24-48 hr. In the step, the lactobacillus in the pickle water is used for fermenting the pork, so that the taste of the preserved meat is improved, and the color development effect is improved.
S104: and (4) carrying out liquid smoking on the fermented pork and drying to obtain the preserved meat.
Wherein, in step S101, the red or orange vegetable material is selected from the group consisting of red heart radish, carrot, red amaranth stem, and the like. The processing process of the red-heart radish comprises the following steps: removing the parts (such as coarse skin, old tendon, fibrous root, and spot, and the like) which are not suitable for processing, air drying (removing 10-20% of water), cleaning, air drying, and cutting into blocks. The carrot processing process comprises the following steps: removing parts which are not suitable for processing, cleaning, airing, cutting into blocks and the like. The processing process of the red amaranth stalks comprises cutting, cleaning, draining and the like.
Specifically, in step S101, the fermentation process specifically includes: mixing the raw materials with fermentation saline water according to the weight ratio of 1.5-2.5, adding into a pickle jar, inoculating the mixed strain, covering the jar with a jar cover, sealing the jar edge with water, and fermenting at 20-30 ℃ for 24-48 hours. The preparation process of the fermentation brine comprises the following steps: preparing 5-7wt% of salt water, adding CaCl 0.02-0.1 wt% of salt water 2 Filtering after fully dissolving, and adding the pickle auxiliary materials to obtain brine. The inoculation amount of the mixed strain is 3-5% of the total volume of the raw materials and the fermentation saline water.
In step S101, the sources of the mixed strains are: and (2) carrying out amplification culture on lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus respectively, and mixing the components in a mass ratio of 1-3. The total bacteria number after the amplification culture reaches 10 8 cfu/mL.
In step S101, the kimchi seasoning includes white spirit, white sugar, dried red pepper, dried ginger, aniseed or dried red pepper, etc. The specific materials can be adjusted according to taste requirement, and no dried red pepper or dried ginger is added. In particular, by weight of the fermentation brine: the Chinese liquor is 1-3%, white sugar is 1-3%, dried Capsici fructus is 0.2-0.8%, zingiberis rhizoma is 0.1-0.5%, fructus Anisi Stellati is 0.05-0.2%, and dried fructus Zanthoxyli is 0.05-0.2%. Preferably, the kimchi auxiliary materials include 2% of Chinese liquor, 2% of white sugar, 0.5% of dried red pepper, 0.3% of dried ginger, 0.1% of anise and 0.1% of dried red pepper.
Wherein, in step S102, the pickling auxiliary materials comprise salt, monascus red pigment, sodium erythorbate, cooking wine, white granulated sugar and the like. Based on the weight of the pork: the dosage of the salt is 1.2-1.8%, the dosage of the monascus red pigment is 0.01-0.04%, the dosage of the sodium erythorbate is 0.01-0.05%, the dosage of the cooking wine is 0.5-2.0%, and the dosage of the white granulated sugar is 0.5-2.0%. Preferably, the amount of the salt is 1.5%, the amount of the monascus red pigment is 0.02%, the amount of the sodium erythorbate is 0.03%, the amount of the cooking wine is 1.0%, and the amount of the white granulated sugar is 1.0%.
Specifically, in step S102, the step of applying salt on the surface of the pork specifically includes: mixing salt with small amount of fructus Zanthoxyli, parching until the salt turns yellow to obtain parched salt, and applying the parched salt on pork surface, wherein the amount of the parched salt is 0.8-1.2% of the pork weight. The process is used to make the color of the preserved meat better. The content of fructus Zanthoxyli is less than 20% of the weight of salt.
In step S104, the smoking process specifically includes:
s401, liquid smoking: soaking in diluted smoking solution for 2-3 hr.
S402, drying: preheating at 40-60 deg.C for 2-4 hr, drying at 55-60 deg.C for 36-48 hr, and turning over for 1 time.
S403, coating: the dried pork is dipped in an acetic acid solution containing chitosan, nisin and sodium erythorbate for 1.5-3.0 minutes and drained.
S404, air drying: hanging for 12-24 hours in a ventilated place, and then vacuum packaging to obtain the product.
Specifically, in step S401, the dilution magnification is 15 to 25 times, specifically, 20 times. In step S403, the mass concentration of chitosan is 0.6-1.0%, the concentration of nisin is 0.4-0.6g/L, the mass concentration of sodium erythorbate is 0.5-2.0%, and the volume concentration of acetic acid is 0.2-1.0%.
Specifically, the embodiment of the invention provides a method for preparing preserved meat without adding sodium nitrite, which comprises the following steps
(1) Preparing pickle water: taking red or orange vegetables as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, mixing the raw materials with fermentation salt water according to the weight ratio of 1.5-2.5, adding the mixture into a pickle jar, inoculating the mixed strains, covering the jar with a jar cover, sealing the edge of the jar with water, fermenting for 24-48 hours at the temperature of 20-30 ℃, and separating to obtain pickle water. Wherein the red or orange vegetable material is selected from red-heart radish, carrot or red amaranth stalk, etc.; the mixed strain is prepared by mixing lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus according to the mass ratio of 1-3 to 1-3, wherein the inoculation amount of the mixed strain is 3-5% of the total volume of the raw materials and the fermentation saline water; the sauerkraut adjuvants comprise Chinese liquor, white sugar, dried Capsici fructus, zingiberis rhizoma, fructus Anisi Stellati and dried fructus Zanthoxyli Spinifolii.
(2) Pickling: adding pickling adjuvants into sauerkraut water to obtain pickling solution, injecting the pickling solution into pork, coating parched salt on the surface of pork, pickling at 3-5 deg.C for 18-30 hr, cleaning the surface salt, and draining water. Wherein the amount of the pickle water is 12-18% of the weight of the pork, and the amount of the fried salt is 0.8-1.2% of the weight of the pork. The pickling auxiliary materials comprise salt, monascus red pigment, sodium erythorbate, cooking wine, white granulated sugar and the like; the fried salt is prepared by mixing and frying salt and a small amount of red pepper.
(3) And (3) fermentation: fermenting at 20-30 deg.C for 24-48 hr.
(4) Liquid smoking: soaking in smoking liquid for 2-3 hr.
(5) And (3) drying: preheating at 40-60 deg.C for 2-4 hr, drying at 55-60 deg.C for 36-48 hr, and turning over for 1 time.
(6) Coating: the dried pork is dipped in an acetic acid solution containing chitosan, nisin and sodium erythorbate for 1.5-3.0 minutes and drained.
(7) Air drying: hanging for 12-24 hours in a ventilated place, and then vacuum packaging to obtain the product.
The method of the invention has the following advantages:
1. the safety is higher: nitrite is not additionally added in the processing, but the synergistic effect of nitrous acid generated by the fermentation of the pickle, the added monascus red pigment, nitrate and antioxidant substances in the plant raw materials, lactobacillus fermentation and the like is utilized, so that the preserved meat can achieve the ideal color development effect, and meanwhile, the nitrite residue in the finished preserved meat product is obviously reduced; in addition, the smoking liquid is adopted to replace the traditional smoking process, so that the safety is higher.
2. And (3) flavor improvement: the preserved meat can generate some special flavor components in the fermentation of lactobacillus in the pickle water; in addition, some flavor substances in the pickle water and vegetables can be blended, so that the preserved meat has more diversified flavors.
3. And (3) nutrition increasing: absorbs part of the nutrients and functional components in vegetables, such as vitamins, flavones, carotenoids, etc.
4. The quality is increased: the color of the preserved meat product of the new process is equivalent to that of the traditional preserved meat; the taste is superior to the traditional preserved meat, and the taste is softer due to the fact that the water content is higher than that of the traditional preserved meat; the shelf life is equivalent to that of the traditional preserved meat, and although the product prepared by the novel process has high water content, the shelf life of the high-water preserved meat is completely guaranteed under the actions of microbial fermentation, film coating preservation, natural antioxidant substances in vegetables and the like.
Drawings
Fig. 1 is a flow chart of a method for making preserved meat without sodium nitrite addition provided by the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below.
Example one
The embodiment provides a method for preparing preserved meat without adding sodium nitrite, which comprises the following steps:
(1) Vegetable treatment: selecting fresh red-heart radish, carrot and red amaranth hard, removing parts which are not suitable for processing, such as thick skin, old tendon, fibrous root and lesion spots, properly airing the red-heart radish, and removing 10% of water. Cleaning and air drying radix Dauci Sativae and radix Dauci Sativae, cutting into pieces, cutting herba Amaranthi Tricoloris stalk, and dripping clear water.
(2) And (3) strain amplification culture: lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are respectively activated, and after the enlarged culture, the total number of bacteria reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented saline according to the mass ratio of the raw materials to the fermented saline of 1; the preparation process of the fermentation brine comprises the following steps: preparing 6wt% of brine, and adding CaCl accounting for 0.05% of the mass of the brine 2 After fully dissolving and filtering, 2 percent of white spirit, 2 percent of white sugar, 0.5 percent of dry red pepper, 0.3 percent of dried ginger, 0.1 percent of anise and 0.1 percent of dry red pepper are added according to the weight of saline water, and the spices are wrapped by gauze.
(4) Preparing pickle water: cleaning and disinfecting a pickle jar, putting the raw materials into a 1/3 jar, adding a spice bag, putting the rest raw materials, injecting saline water to a position 2-3 inches away from the jar opening, inoculating 3% of mixed strains subjected to expanded culture (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus = 2.
(5) Pickling: selecting the longissimus dorsi of the pig, shaving and cleaning residual hair and dirt, cleaning, trimming and cutting along the edge to be neat, and cutting into meat strips with the length of about 20cm and the width of about 5 cm. Preparing red pickle water with 15% of meat weight, and adding pickling auxiliary materials (calculated by the weight of the meat) into the pickle water: 1.5 percent of common salt, 0.02 percent of monascus red pigment, 0.03 percent of sodium erythorbate, 1 percent of cooking wine and 1 percent of white granulated sugar; stirring and dissolving evenly, and filtering. Then mixing the pickle water and the pickling solution, injecting the pickle water and the pickling solution into the meat blocks, coating fried salt (salt and a small amount of red pepper are mixed and fried until the salt turns yellow) accounting for 1 percent of the weight of the meat on the surfaces of the meat blocks, pickling for 24 hours at the temperature of 4 ℃, washing the salt on the surfaces, and filtering to remove water.
(6) Fermentation: fermenting at 25 deg.C for 36 hr.
(7) Liquid smoking: soaking in 5% smoking solution for 2.5 hr.
(8) And (3) drying: preheating at 50 deg.C for 3 hr, drying at 60 deg.C for 36 hr, and turning over for 1 time.
(9) Coating: adopting chitosan with deacetylation degree of about 90% and concentration of 0.8wt%, dissolving with 0.8% acetic acid solution under heating, adding nisin (with amount of 0.5 g/L) and 1% sodium erythorbate, stirring and dissolving, and placing in a refrigerator overnight to obtain clear solution. The dried preserved meat is immersed in the chitosan solution for 2 minutes and drained.
(10) And (3) packaging: hanging the cured meat in a ventilated place for 12 hours, and then carrying out vacuum packaging to obtain the finished cured meat.
Example two
The second embodiment provides a method for making preserved meat without adding sodium nitrite, which comprises the following steps:
(1) Vegetable treatment: selecting fresh red-heart radish, carrot and red amaranth hard, removing parts which are not suitable for processing, such as thick skin, old tendon, fibrous root and lesion points, properly airing the red-heart radish, and removing 15% of water. Cleaning and air drying radix Dauci Sativae and radix Dauci Sativae, cutting into pieces, cutting herba Amaranthi Tricoloris stalk, and dripping clear water.
(2) And (3) strain amplification culture: lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are respectively activated, and after the enlarged culture, the total bacteria number reaches 10 8 cfu/mL.
(3) Preparing fermented brine: preparing fermented saline according to the mass ratio of the raw materials to the fermented saline of 1; the preparation process of the fermentation brine comprises the following steps: preparing 6wt% of brine, and adding CaCl accounting for 0.05% of the mass of the brine 2 After fully dissolving and filtering, 2 percent of white spirit, 2 percent of white sugar, 0.5 percent of dry red pepper, 0.3 percent of dried ginger, 0.1 percent of anise and 0.1 percent of dry red pepper are added according to the weight of saline water, and the spices are wrapped by gauze.
(4) Preparing pickle water: cleaning and disinfecting a pickle jar, putting the raw materials into a 1/3 jar, adding a spice bag, putting the rest raw materials, injecting saline water to a position 2-3 inches away from the mouth of the jar, inoculating a mixed strain subjected to enlarged culture (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus = 1.
(5) Pickling: selecting the longissimus dorsi of the pig, shaving and cleaning residual hair and dirt, cleaning, trimming and cutting along the edge to be neat, and cutting into meat strips with the length of about 20cm and the width of about 5 cm. Preparing red pickle water with 12% of meat weight, and adding pickling auxiliary materials (calculated by the weight of the meat) into the pickle water: 1.5 percent of common salt, 0.02 percent of monascus red pigment, 0.03 percent of sodium erythorbate, 1 percent of cooking wine and 1 percent of white granulated sugar; stirring and dissolving evenly, and filtering. Then mixing the pickle water and the pickling solution, injecting the pickle water and the pickling solution into the meat blocks, coating fried salt (salt and a small amount of red pepper are mixed and fried until the salt turns yellow) accounting for 1 percent of the weight of the meat on the surfaces of the meat blocks, pickling for 24 hours at the temperature of 4 ℃, washing the salt on the surfaces, and filtering to remove water.
(6) And (3) fermentation: fermenting at 20 deg.C for 48 hr.
(7) Liquid smoking: soaking in 5% smoking solution for 2 hr.
(8) And (3) drying: preheating at 50 deg.C for 3 hr, drying at 55 deg.C for 48 hr, and turning over for 1 time.
(9) Film coating: adopting chitosan with deacetylation degree of about 90% and the concentration of the chitosan is 0.7wt%, dissolving the chitosan in 0.6% acetic acid solution under heating, adding nisin (the dosage is 0.6 g/L) and 1% sodium erythorbate, stirring and dissolving, and placing the mixture in a refrigerator overnight to obtain a clear solution. The dried preserved meat is immersed in the chitosan solution for 2 minutes and drained.
(10) Packaging: hanging the cured meat in a ventilated place for 18 hours, and then carrying out vacuum packaging to obtain the finished cured meat.
EXAMPLE III
The third embodiment provides a method for making preserved meat without adding sodium nitrite, which comprises the following steps:
(1) Vegetable treatment: selecting fresh red-heart radish, carrot and red amaranth hard, removing parts which are not suitable for processing, such as thick skin, old tendon, fibrous root and lesion points, properly airing the red-heart radish, and removing 20% of water. Cleaning and air drying radix Dauci Sativae and radix Dauci Sativae, cutting into pieces, cutting herba Amaranthi Tricoloris stalk, and dripping clear water.
(2) And (3) strain amplification culture: lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are respectively activated, and after the enlarged culture, the total number of bacteria reaches 10 8 cfu/mL.
(3) Preparing fermentation saline: preparing fermented saline according to the mass ratio of the raw materials to the fermented saline of 1; the preparation process of the fermentation brine comprises the following steps: preparing 6wt% of brine, and adding CaCl accounting for 0.05% of the mass of the brine 2 After fully dissolving and filtering, 2 percent of white spirit, 2 percent of white sugar, 0.5 percent of dry red pepper, 0.3 percent of dried ginger, 0.1 percent of anise and 0.1 percent of dry red pepper are added according to the weight of saline water, and the spices are wrapped by gauze.
(4) Preparing pickle water: cleaning and disinfecting a pickle jar, putting the raw materials into a 1/3 jar, adding a spice bag, putting the rest raw materials, injecting saline water to a position 2-3 inches away from the mouth of the jar, inoculating 5% of mixed strain subjected to expanded culture (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus = 1.
(5) Pickling: selecting the longissimus dorsi, trimming and scraping residual hair and dirt, cleaning, trimming and cutting along the edge to be neat, and cutting into meat strips with the length of about 20cm and the width of about 5 cm. Preparing red pickle water with the weight of 18% of meat, and adding pickling auxiliary materials (calculated by the weight of the meat) into the pickle water: 1.5 percent of common salt, 0.02 percent of monascus red pigment, 0.03 percent of sodium erythorbate, 1 percent of cooking wine and 1 percent of white granulated sugar; stirring and dissolving evenly, and filtering. Then mixing the pickle water and the pickling solution, injecting the pickle water and the pickling solution into the meat blocks, coating fried salt (the salt is mixed with the red pepper and fried till the salt turns yellow) accounting for 1 percent of the weight of the meat on the surfaces of the meat blocks, pickling for 24 hours at the temperature of 4 ℃, washing the salt on the surfaces, and filtering to remove water.
(6) And (3) fermentation: fermenting at 20 deg.C for 48 hr.
(7) Liquid smoking: soaking in 5% smoking solution for 3 hr.
(8) And (3) drying: preheating at 50 deg.C for 3 hr, drying at 60 deg.C for 48 hr, and turning over for 1 time.
(9) Film coating: adopting chitosan with deacetylation degree of about 90% and the concentration of chitosan being 0.8wt%, dissolving with 1.0% acetic acid solution under heating condition, adding nisin (the amount is 0.4 g/L) and 1% sodium erythorbate, stirring and dissolving, and placing in a refrigerator overnight to obtain the clarified solution. The dried preserved meat is immersed in the chitosan solution for 2 minutes and drained.
(10) Packaging: hanging the cured meat in a ventilated place for 24 hours, and then carrying out vacuum packaging to obtain the finished cured meat.
Comparative example 1
Comparative example one provides a preparation method of bacon, which adopts a traditional processing method and comprises the following steps:
(1) Pickling: selecting the longissimus dorsi of the pig, shaving and cleaning residual hair and dirt, cleaning, trimming and cutting along the edge to be neat, and cutting into meat strips with the length of about 20cm and the width of about 5 cm. Preparing a salt pickling solution with the weight of 15% of meat, and adding pickling auxiliary materials (calculated by weight of meat) into the pickle water: 1.5% of salt, 0.015% of sodium nitrite, 0.03% of sodium erythorbate, 1% of cooking wine and 1% of white granulated sugar; stirring and dissolving evenly, and filtering. Then injecting the pickling solution into meat blocks, coating fried salt (salt and small amount of fructus Zanthoxyli mixed and fried until the salt turns yellow) with the weight of 1% of the meat on the surface of the meat blocks, pickling at 4 deg.C for 24 hr, washing to remove salt on the surface, and filtering to remove water.
(2) And (3) drying: preheating at 50 deg.C for 3 hr, drying at 55 deg.C for 48 hr, and turning over for 1 time at 24 hr.
(3) Smoking: smoking the dried meat strips: smoking for 12 hr in the daytime and stopping at night for 2 days, wherein the smoking temperature is 40-50 deg.C.
(4) Packaging: hanging the cured meat in a ventilated place for 24 hours, and then carrying out vacuum packaging to obtain the finished cured meat.
Comparative example No. two
Comparative example II provides a preparation method of bacon, which adopts pickle water for pickling, but adopts a conventional smoking process, and comprises the following steps:
(1) Vegetable treatment: selecting fresh red-heart radish, carrot and red amaranth hard, removing parts which are not suitable for processing, such as thick skin, old tendon, fibrous root and lesion spots, properly airing the red-heart radish, and removing 10% of water. Cleaning and air drying radix Dauci Sativae and radix Dauci Sativae, cutting into pieces, cutting herba Amaranthi Tricoloris stalk, and dripping clear water.
(2) And (3) strain amplification culture: lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus are respectively activated, and after the enlarged culture, the total bacteria number reaches 10 8 cfu/mL.
(3) Preparing fermentation saline: preparing fermentation saline according to the mass ratio of 1; the preparation process of the fermentation brine comprises the following steps: preparing 6wt% of brine, and adding CaCl accounting for 0.05% of the mass of the brine 2 After fully dissolving and filtering, 2 percent of white spirit, 2 percent of white sugar, 0.5 percent of dry red pepper, 0.3 percent of dried ginger, 0.1 percent of anise and 0.1 percent of dry red pepper are added according to the weight of saline water, and the spices are wrapped by gauze.
(4) Preparing pickle water: cleaning and disinfecting a pickle jar, putting the raw materials into a 1/3 jar, adding a spice bag, putting the rest raw materials, injecting saline water to a position 2-3 inches away from the jar opening, inoculating 3% of mixed strains subjected to expanded culture (Lactobacillus plantarum: leuconostoc mesenteroides: pediococcus pentosaceus = 2.
(5) Pickling: selecting the longissimus dorsi of the pig, shaving and cleaning residual hair and dirt, cleaning, trimming and cutting along the edge to be neat, and cutting into meat strips with the length of about 20cm and the width of about 5 cm. Preparing red pickle water with the weight of 15% of meat, and adding pickling auxiliary materials (calculated by the weight of the meat) into the pickle water: 1.5 percent of common salt, 0.02 percent of monascus red pigment, 0.03 percent of sodium erythorbate, 1 percent of cooking wine and 1 percent of white granulated sugar; stirring and dissolving evenly, and filtering. Then mixing the pickle water and the pickling solution, injecting the pickle water and the pickling solution into the meat blocks, coating fried salt (the salt is mixed with a small amount of red pepper and fried until the salt turns yellow) accounting for 1 percent of the weight of the meat on the surfaces of the meat blocks, pickling for 24 hours at the temperature of 4 ℃, then washing the salt on the surfaces, and filtering the water to dry.
(6) Fermentation: fermenting at 25 deg.C for 36 hr.
(7) And (3) drying: preheating at 50 deg.C for 3 hr, drying at 55 deg.C for 48 hr, and turning over for 1 time at 24 hr.
(8) Smoking: smoking the dried meat strips: smoking for 12 hr in the daytime and stopping at night for 2 days, wherein the smoking temperature is 40-50 deg.C.
(9) Packaging: hanging the cured meat in a ventilated place for 24 hours, and then carrying out vacuum packaging to obtain the finished cured meat.
Comparative example No. three
The third comparative example provides a preparation method of preserved meat, which adopts a conventional pickling process, but adopts a liquid smoking and film coating process, and comprises the following steps:
(1) Pickling: selecting the longissimus dorsi of the pig, shaving and cleaning residual hair and dirt, cleaning, trimming and cutting along the edge to be neat, and cutting into meat strips with the length of about 20cm and the width of about 5 cm. Preparing a salt pickling solution with the weight of 15% of meat, and adding pickling auxiliary materials (calculated by weight of meat) into the pickle water: 1.5% of salt, 0.015% of sodium nitrite, 0.03% of sodium erythorbate, 1% of cooking wine and 1% of white granulated sugar; stirring and dissolving evenly, and filtering. Then injecting the pickling solution into meat blocks, coating fried salt (salt and small amount of fructus Zanthoxyli mixed and fried until the salt turns yellow) with the weight of 1% of the meat on the surface of the meat blocks, pickling at 4 deg.C for 24 hr, washing to remove salt on the surface, and filtering to remove water.
(2) Liquid smoking: soaking in 5% smoking solution for 2 hr.
(3) And (3) drying: after preheating at 50 deg.C for 3 hr, drying at 55 deg.C for 48 hr, and turning over for 1 time at 24 hr.
(4) Coating: adopting chitosan with deacetylation degree of about 90% and the concentration of chitosan being 0.8wt%, dissolving with 0.6% acetic acid solution under heating condition, adding nisin (the amount is 0.5 g/L) and 1% sodium erythorbate, stirring and dissolving, and placing in a refrigerator overnight to obtain the clarified solution. The dried preserved meat is immersed in the chitosan solution for 2 minutes and drained.
(5) And (3) packaging: hanging the cured meat in a ventilated place for 24 hours, and then carrying out vacuum packaging to obtain the finished cured meat.
The index pair ratios of example one and three comparative examples are shown in table 1. As can be seen from the table, the moisture content is higher than that of the conventional process by the process improvement, and the texture score is obviously higher than that of the conventional process; example 1 group significantly inhibited fat and protein oxidation in preserved meat cold storage; although no exogenous sodium nitrite is added, the color development effect and the color score are almost equivalent to those of the traditional process, and the content of nitrite in the product is greatly reduced; in addition, the total bacterial count of the product is reduced, and the shelf life is prolonged. Meanwhile, the quality of two groups of flavors and tastes of pickle water fermentation is obviously higher than those of the pickle water fermentation without the pickle water, some flavor substances are probably generated by fermentation, and in addition, some nutrients and flavor substances in the pickle enter the preserved meat and can be well coordinated with the flavor of the preserved meat.
Table 1 example-comparison of the quality data of the bacon obtained in each comparative example
| Index (I) | Comparative example 1 | Comparative example 2 | Comparative example 3 | Example 1 |
| Moisture content (%) | 36.46 | 37.82 | 43.31 | 41.53 |
| pH | 5.69 | 5.37 | 5.74 | 5.43 |
| TBARS（mg MDA/kg） | 1.45 | 1.23 | 1.07 | 0.92 |
| Carbonyl number (nmol/mg) | 38.53 | 31.76 | 26.84 | 24.31 |
| Nitrite (mg/kg) | 13.31 | 3.48 | 11.49 | 2.05 |
| L (brightness value) | 15.4 | 14.9 | 17.3 | 16.9 |
| a (red value) | 9.1 | 8.4 | 8.9 | 8.7 |
| Total number of bacteria (log CFU/g) | 6.86 | 6.04 | 6.23 | 5.37 |
| Integrated sensory scoring | 5.5 | 5.8 | 5.9 | 6.2 |
| Sensory-colour | 5.7 | 5.4 | 5.9 | 5.8 |
| Sensory-texture | 4.8 | 5.1 | 6.2 | 6.3 |
| Sensory-flavor | 5.6 | 5.9 | 5.6 | 6.2 |
| Sensory-taste | 5.2 | 5.8 | 5.4 | 6.2 |
Note: the overall sensory score is a nine-point score, and a higher score in the range of 1-9 points represents better quality (9 points are extremely liked, 5 points are neither liked nor disliked, and 1 point is extremely disliked); all indexes are measured after 180 days of refrigeration.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A method for making preserved meat without adding sodium nitrite is characterized by comprising the following steps:
s101: taking red or orange vegetables as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, fermenting for 24-48 hours, and separating to obtain pickle water with high nitrite content and lactic acid bacteria in a peak growth period;
s102: adding pickling auxiliary materials into pickle water to obtain a pickling liquid, carrying out injection pickling on pork by using the pickling liquid, coating dry salt on the surface of the pork, cleaning the surface salt after the pickling is finished, and filtering to remove water; wherein the consumption of the pickle water is 12-18% of the weight of the pork, and the pickling conditions are as follows: the temperature is 3-5 ℃, the time is 18-30h, and the pickling auxiliary materials comprise monascus red pigment but not nitrite;
s103: fermenting at 20-30 deg.C for 24-48 hr;
s104: and (4) carrying out liquid smoking and drying on the fermented pork to obtain the preserved meat.
2. The method for preparing preserved meat without sodium nitrite addition according to claim 1, wherein in step S101, the red or orange vegetable raw material is selected from red-heart radish, carrot and red amaranth stem, and the red-heart radish is processed by the following steps: removing parts which are not suitable for processing, airing, cleaning, airing and cutting into blocks; the carrot processing process comprises the following steps: removing parts which are not suitable for processing, cleaning, airing and cutting into blocks; the processing process of the red amaranth stalks comprises cutting, cleaning and draining.
3. The sodium nitrite-free additive wax of claim 1The meat production method is characterized in that in step S101, the fermentation process specifically includes: mixing the raw materials with fermentation saline water according to the weight ratio of 1.5-2.5, adding into a pickle jar, inoculating the mixed strain, covering the jar with a jar cover, sealing the jar edge with water, and fermenting at 20-30 ℃ for 24-48 hours; the preparation process of the fermentation brine comprises the following steps: preparing 5-7wt% of salt water, adding CaCl 0.02-0.1 wt% of salt water 2 Fully dissolving, filtering, and adding pickled vegetable auxiliary materials to obtain brine; the inoculation amount of the mixed strain is 3-5% of the total volume of the raw materials and the fermentation saline water.
4. The method for preparing preserved meat without sodium nitrite addition according to claim 1 or 3, wherein in step S101, the sources of the mixed strains are: the lactobacillus plantarum, the leuconostoc mesenteroides and the pediococcus pentosaceus are respectively mixed according to the mass ratio of 1-3.
5. The method for preparing preserved meat without sodium nitrite addition according to claim 3, wherein in step S101, the kimchi accessories include white spirit, white sugar, dried red pepper, dried ginger, aniseed and dried red pepper; based on the weight of the fermentation brine: the Chinese liquor is 1-3%, white sugar is 1-3%, dried red pepper is 0.2-0.8%, dried ginger is 0.1-0.5%, aniseed is 0.05-0.2%, and dried red pepper is 0.05-0.2%.
6. The method for preparing preserved meat without sodium nitrite addition according to claim 1, wherein in step S102, the pickling auxiliary materials comprise salt, monascus red pigment, sodium erythorbate, cooking wine and white granulated sugar, and the pickling auxiliary materials comprise the following components in parts by weight of pork: the dosage of the salt is 1.2-1.8%, the dosage of the monascus red pigment is 0.01-0.04%, the dosage of the sodium erythorbate is 0.01-0.05%, the dosage of the cooking wine is 0.5-2.0%, and the dosage of the white granulated sugar is 0.5-2.0%.
7. The method for preparing preserved meat without sodium nitrite addition according to claim 1, wherein in step S102, the step of coating salt on the surface of pork specifically comprises: mixing salt and fructus Zanthoxyli, parching until the salt turns yellow to obtain parched salt, and applying the parched salt on pork surface, wherein the amount of the parched salt is 0.8-1.2% of pork weight.
8. The method for preparing preserved meat without sodium nitrite addition according to claim 1, wherein in step S104, the smoking process specifically comprises:
s401, liquid smoking: soaking in diluted smoking solution for 2-3 hr;
s402, drying: preheating at 40-60 deg.C for 2-4 hr, drying at 55-60 deg.C for 36-48 hr, and turning over for 1 time;
s403, coating: dipping the dried pork in an acetic acid solution containing chitosan, nisin and sodium erythorbate for 1.5-3.0 minutes and draining;
s404, air drying: hanging for 12-24 hours in a ventilated place, and then vacuum packaging to obtain the product.
9. The method for manufacturing preserved meat without addition of sodium nitrite according to claim 8, wherein in step S401, the dilution ratio is 15 to 25 times; in step S403, the mass concentration of chitosan is 0.6-1.0%, the concentration of nisin is 0.4-0.6g/L, the mass concentration of sodium erythorbate is 0.5-2.0%, and the volume concentration of acetic acid is 0.2-1.0%.
10. The method for preparing preserved meat without adding sodium nitrite according to claim 1, wherein the method comprises the following steps
(1) Preparing pickle water: taking red or orange vegetables as raw materials, taking mixed strains of lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus as fermentation strains, mixing the raw materials with fermentation salt water according to a weight ratio of 1.5-2.5, adding the mixture into a pickle jar, inoculating the mixed strains, covering a jar cover, sealing the edge of the jar by water, fermenting for 24-48 hours at 20-30 ℃, and separating the obtained pickle water;
wherein the red or orange vegetable material is selected from red heart radish, carrot or red amaranth stalk; the mixed strain is prepared by mixing lactobacillus plantarum, leuconostoc mesenteroides and pediococcus pentosaceus according to a mass ratio of 1-3; the pickle auxiliary materials comprise white spirit, white sugar, dry red pepper, dried ginger, aniseed and dry red pepper;
(2) Pickling: adding pickling adjuvants into sauerkraut water to obtain pickling solution, injecting the pickling solution into pork, smearing parched salt on the surface of pork, pickling at 3-5 deg.C for 18-30 hr, cleaning surface salt, and draining water;
wherein the amount of the pickle water is 12-18% of the weight of the pork, and the amount of the fried salt is 0.8-1.2% of the weight of the pork; the pickling auxiliary materials comprise salt, monascus red pigment, sodium erythorbate, cooking wine and white granulated sugar; the fried salt is prepared by mixing and frying salt and red pepper;
(3) And (3) fermentation: fermenting at 20-30 deg.C for 24-48 hr;
(4) Liquid smoking: soaking in diluted smoking solution for 2-3 hr;
(5) And (3) drying: preheating at 40-60 deg.C for 2-4 hr, drying at 55-60 deg.C for 36-48 hr, and turning over for 1 time;
(6) Coating: soaking the dried pork in an acetic acid solution containing chitosan, nisin and sodium erythorbate for 1.5-3.0 minutes and draining;
(7) Air drying: hanging for 12-24 hours in a ventilated place, and then vacuum packaging to obtain the product.
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