How to process cured meat? Pickling method: After fresh meat is deboned, cut into pieces of 2 to 2.5 kg in size and marinate it. Methods are dry pickled, wet pickled and mixed pickled 3 kinds.
(1) Dry salting means rubbing the meat with salt. Use 100 grams of salt per 1 kilogram of meat. After rubbing, layer it into the bowl. Sprinkle some salt on each layer and compact it. Press the stone or wood board on the top, for about 20 days. Can be marinated, the advantages of this pickling method is that it is easy to operate, easy to preserve, less nutrient loss, the disadvantage is uneven salt spread, lack of color, meat is also relatively hard.
(2) Wet pickling is to dip the meat into the salt solution. The composition of the salt solution is: salt 20~25%, and nitration 0.2~0.5. The method of nitration is to layer the chopped meat pieces into a cylinder, then pour the salt solution into it, and pick up the meat pieces. It is suitable for about 20 days. About can be marinated. The advantage of this method is that it is advisable to pick salted meat and marinated meat, and marinate it in about 20 days. The advantage of this method is that the salt solution can be used repeatedly. The Chen salt solution can also improve the color, smell, taste and quality of cured meat. The marinated meat is soft and bright. The disadvantage is that the loss of protein is large and the moisture content is large. Storage.
(3) The mixed pickling method is to first salt and dry the meat, put it into the heap and stack it for 3 days, then add the orthodontic liquid to dip and marinate, and after about half a month, it can be marinated. This method combines the advantages of dry and wet pickling.
(4) Preserved marinated meat is stored in a well-preserved wooden barrel or cylinder and placed in a well-ventilated room at a temperature of 1 to 5°C. It can be stored for about 8 months. It must be checked frequently during storage. To prevent spoilage. When the quantity is low, it can also be hung in ventilated and dry place for longer-term preservation.
(5) The quality assessment of cured meat depends mainly on sensory evaluation. The appearance of fresh bacon is uniform in color, and the odor is normal. The plain meat leaching solution is acidic; at the same time, the salt water is dark red in color, transparent and acidic without foam and floc. The fresh bacon looks uneven in color, is gray or brown, has a bad smell, and has a soft cut surface. The meat extract is neutral or weakly salty. When the shaft is salty, it is cloudy and salty.
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