312results about How to "Shorten marinating time" patented technology

The invention relates to the field of meat product processing, and particularly relates to a preserved meat processing method. The preserved meat processing method can lower the content of benzopyrene in a preserved meat product by selecting and controlling the smoking temperature, humidity and smoking materials in the smoking step. The processing method provided by the invention can improve the preserved meat pickling temperature properly by using nisin and biological preservatives to shorten the pickling time from 40 days of the conventional art to 15 days, thereby preventing meat deterioration in the pickling process, improving preservation effect of preserved meat, and improving work efficiency.

The present invention discloses a production process of Feng goose. Said production process includes the following steps: killing live goose, feather dressing, evisceration, rinsing, injection, pickling, drying by airing, pulling feather by tweezers, hanging the pickled and dried goose from rack, cooking, taking the cooked goose from rack, bagging, vacuum packaging, microwave sterilization or high temperature sterilization, cooling, external packaging, sealing, weighing, printing production date and storing in cold storage below-10dec.C.

The invention provides a preparation method of bacon, which comprises the following steps: cutting chilled fresh meat at 0-4 DEG C into strips to obtain strip raw material meat with thickness of fat no more than 1.5cm; pickling the strip raw material meat with pickling seasoning for 40-60 hours to obtain the pickled meat, wherein the pickling seasoning includes salt, pepper and five spice powder;washing the pickled meat, drying and baking for 6-10 hours to obtain the baked meat; and smoking the baked meat for 4-5 hours and removing impurities to obtain the bacon. in the invention, the chilled fresh meat at 0-4 DEG C with the thickness of fat no more than 1.5cm is adopted as the raw material which is easy to absorb the flavor while pickling, the pickling time is effectively shortened, therefore, the production cycle of the bacon is shortened. During smoking, the pickled meat is firstly baked for 6-10 hours, and the moisture in the meat can be removed in a short time, therefore, the production cycle can be effectively shortened.

The invention discloses a salt roasted chicken product and a preparation method thereof. The preparation method comprises the following steps of: (1) salting; (2) precooking; (3) marinating; (4) colouring, carrying out oxidation and protecting colour; (5) roasting a chicken in salt; (6) cutting and reshaping, drying and then cooling, and then packaging with inner package, carrying out microwave sterilization on a packaged and unsealed product, then vacuumizing the sterilized packaging product, and carrying out heat sealing on a package opening to obtain a semi-finished product; and (7) sterilizing the semi-finished product at a high temperature and high pressure, cleaning, and carrying out air drying to obtain the salt roasted chicken product. The salt roasted chicken product discloses by the invention not only can show unique colour, lustre, taste and flavour of the traditional salt roasted chicken product but also is greatly improved, the salt content is greatly reduced, the chicken has crisp taste and elastic and tough meat quality, and the defect that a transparent plastic bag packaging product is easy to fade and oxidize is effectively avoided.

The invention relates to a food processing method, in particular to a special poultry meat fine and deep processing method. In the invention, high-technology content special duck meat deep processed new products and special convenient and quick poultry meat green products are developed by using technology for preserving raw material duck meat with edible multifunctional preservation films, ultrasonic rapid penetration salting promoting technology, energy-saving, emission-reducing and environmentally-friendly microwave assisted sterilization technology, vacuum cooling technology, vacuum oil frying technology, infrared roasting technology and the like.

The invention discloses a preparation method of Muslim low-temperature mutton ham and belongs to the field of meat product processing. The preparation method of the Muslim low-temperature mutton ham comprises the steps that mutton is subjected to pretreatment, microwave-assisted vacuum rolling and kneading with specially-made curing liquid and ultrasonic wave composite variable pressure curing, then the mutton is filled and formed, and finally, after being sterilized in a composite mode at low temperature, the mutton is cooled to room temperature and stored at the temperature of 0 DEG C-4 DEG C. Hind quarters of sheep are used as raw materials of the prepared Muslim low-temperature mutton ham, and processed at low temperature, so that the loss of nutrient substances of mutton is reduced; moreover, original flavor of the mutton can be retained well, by means of ultrahigh pressure curing, tenderness of the mutton is improved, the color of the mutton is kept better, curing efficiency is improved, the processing period is shortened, novel products with high quality, high safety and long shelf life are produced, and a new thought is provided for deep processing in the mutton industry.

The invention discloses a bacon low-temperature pickling and multi-layer continuous smoking method, belonging to the processing method of bacon. On the basis of traditional firewood bacon, the bacon is produced by combining the traditional processing technique and the current technique. The processing method comprises: pre-processing the fresh pork; pickling the pre-process pork at low-temperature; air-drying the pickled pork; multi-layer continuously smoking the air-dried pork; removing dust and testing the quality of the smoked pork; vacuum packaging the tested pork. The bacon has golden yellow color, dry and compact meat, clear layer, transparent fat lining, red lean meat, fresh taste, rich nutrient and long shelf-life of up to 10 months and so on. The human keeps fit and the life is prolonged after eating the bacon for a long time and the bacon is a common food for guest and a good gift for friend.

The invention provides a processing method for a fragrant marinated chicken claw. The processing method comprises the following steps: thawing of a raw material; cleaning and trimming; soaking for removal of meaty smell; draining; rolling and kneading under vacuum; high temperature high pressure sterilization; cooling and air drying; and storage. The invention has the following main beneficial effects: 1, reduction of time and enhancement of efficiency; 2, conservation of flavoring; and 3, improvement of product quality. The preparation method provided by the invention is simple and easily practicable; the produced fragrant marinated chicken claw is convenient for eating; and the method improves a processing utilization rate of chicken claws, increases an added value of the fragrant marinated chicken claw and enables flavor and varieties of leisure food to be enriched.

The invention provides a method for marinating chicken feet products quickly and safely. The method comprises the following steps: (1) unfreezing, cutting, cleaning, pre-cooking and cooling frozen chickens feet products in sequence; (2) adding salt, monosodium, acetic acid and wild chili into water to prepare marinating liquid after stirring, heating and dissolving; (3) adding marinating liquid and the pre-treated chicken feet products into a vacuum curing jar to cure after being evacuated; and (4) fishing out the marinated chicken feet products, draining off the marinating liquid and performing vacuum packages after adding wild chili. The method has the advantages of simple processing, quickness, safety, and multiple flavor, and is suitable for producing various marinated products.

The invention discloses a preparation method for low-sodium-salt spiced beef leisure food. The raw material for preparing low-sodium-salt spiced beef is fresh beef or frozen beef. The preparation method comprises the following steps of performing vacuum rolling and pickling on the fresh beef or the defrozen beef by using composite low-sodium salt, marinating the beef in boiled marinade, and finally slicing and packaging as well as sterilizing the beef to obtain the ready-to-eat spiced beef packaged products (leisure food). Compared with common spiced beef, the finished product prepared tastes delicious, and the sodium content is obviously reduced; nitrite is not used; the contents of potassium ions and calcium ions are also increased; nutrients of the food are strengthened; the health of a human body is facilitated; the preparation method is particularly suitable for nutrient healthy meat products eaten by people suffering from hypertension.

The invention relates to a processing method of fruit-flavor dried goose slices. The processing method comprises the following steps of: (1) finishing; (2) freezing; (3) slicing; (4) preparing a pickling liquid; (5) vacuum tumbling; (6) tedding; (7) roasting; (8) curing by adopting a juice; (9) baking obtained slices; and (10) packaging. According to the invention, during preparation of the pickling liquid, composite phosphate and papain are added as a composite tenderness agent, the effect is obviously superior to the effect obtained after one tenderness agent is abundantly and independently used; the added Arabic gum can form a gel system with goose egg white, so that taste molecules and smell molecules in the dried goose slices can be reserved to the maximum, and the dried goose slices have good flavor; the vacuum tumbling is adopted, therefore, compared with the prior art, the processing method has the advantages that the curing time is reduced, the technological period is shortened, the pickling liquid is absorbed to the maximum, the dried goose slices are uniformly pickled, the water binding capacity and tenderness are improved, and the mouthfeel is smooth; after being cured by adopting juice, the dried goose slices are increased in content of vitamin, and improved in nutritive values, and different juices can attach different flavors.

The invention provides a preparation method of braised pork with soy sauce, which comprises the following steps of: cutting cold fresh pork at 0-4 DEG C to be stripped to obtain stripped raw material pork, wherein the fat thickness of the stripped raw material pork cannot exceed 1.5cm; salting the stripped raw material pork by using salting ingredients for the first time to obtain salting pork, wherein the salting ingredients include salt, pepper and five spice powder; cleaning and airing the salting pork and salting the pork by using sauces for the second time, and the sauces include sweet borwn sauce, sugar, aginomoto and water; oil-brushing and baking the salting pork salted for the second time to obtain the braised pork with soy sauce. By using the cold fresh pork with the temperatureof 0-4 DEG C and the fat thickness of less than 1.5cm, the thin / fat degree of the braised pork with soy sauce is equivalent without greasiness, and the braised pork with soy sauce is memorable. Meanwhile, when the cold fresh pork with the temperature of 0-4 DEG C and the fat thickness of less than 1.5cm is salted, the pork is easier to be tasty, and the salting time is effectively shortened, therefore, the production period of the braised pork with soy sauce is shortened.

The invention discloses a method for processing pot-stewed meat products adopting a pulsed electric field and pulsed ultrasound. According to the method, the salting process is assisted in and optimized through the pulsed electric field, the pulsed ultrasound is used for deep disinfection, production efficiency can be effectively improved, pot-stewed meat quality is stabilized, a pot-stewed meat shelf life is prolonged, main components and sensory quality of the pot-stewed meat cannot remarkably changed, and the flavor and taste of the pot-stewed meat products can be maintained to the largest extent.

The invention provides a seasoned duck product and a preparation method thereof. The seasoned duck product comprises the following raw materials: duck giblets, monosodium glutamate, soy sauce, white sugar, potassium sorbate and milk powder. The milk powder used in the raw materials has low price, and the edible milk powder can make products have milk flavor, richens the taste of products and increases the nutrients of the products, so that the seasoned duck product is suitable for old people and children. The prepared seasoned duck product has the advantages of low salt content, moderate hardness, convenience for storage, transportation and eating, simple production process and stable product quality, is suitable for mass production and can be subjected to standardized production. According to the seasoned duck product, a salting process is improved, and vacuum tumbling treatment is added in the salting process, so that the duck products can be more uniformly salted, a salting effect is better, the salting time can be shortened, the production time is saved, and the production efficiency is improved.

The invention provides a processing method of Cantonese sausage. The method comprises the following steps of: a) dicing fat lining of chilled meat at the temperature of between 0 DEG C and 4 DEG C, and pickling with salt for 10 to 15 hours to obtain the diced fat lining; b) mincing lean meat of the chilled meat at the temperature of between 0 DEG C and 4 DEG C to obtain diced lean meat; c) uniformly mixing the diced fat lining, the diced lean meat and ingredients, and pickling for 10 to 15 hours to obtain sausage meat, wherein the ingredients comprise sugar, salt, liquor, sodium erythorbate and sodium lactate; d) filling the sausage meat into a sausage casing, and roasting for 35 to 50 hours to obtain the Cantonese sausage. In the method, the chilled meat with the temperature of between 0 DEG C and 4 DEG C is taken as a raw material, the fat lining and the lean meat are separated and treated respectively, and the obtained diced fat lining and lean diced meat are pickled together, so that pickling time is effectively shortened; and the pickled sausage meat is filled into the sausage casing and is roasted in a drying room for 35 to 50 hours to obtain the Cantonese sausage. By roasting, the production period of the sausage is effectively shortened, and production efficiency is improved.

The invention relates to an instant nutritious black bone chicken and a preparation method thereof. The instant nutritious black bone chicken is prepared by the following steps of: injecting Chinese medicinal feed liquid into a black bone chicken body by using a bone brine injection machine; pouring injected curing auxiliary materials, the black bone chicken and remaining Chinese medicinal feed liquid into a vacuum rolling and kneading machine together to roll and knead for 50-70 minutes; statically salting at the temperature of 0-4 DEG C for 8-12 hours; and finally freezing to obtain the instant nutritious black bone chicken. The instant nutritious black bone chicken has the characteristics of improving physiological function, delaying aging, strengthening muscle and bone and the like of the black bone chicken; and since eight Chinese medicinal tonics such as yam, tuckahoe, medlar and the like are added, a product has the efficacy of the Chinese traditional medicines and achieves better tonic effectiveness.

The invention aims at providing a modernized preparation method which is low in cost and is suitable for industrialized production to prepare a loftdried chicken with a conventional rooster as the material. The loftdried chicken is prepared by taking the conventional rooster as the material through the following steps: slaying, bloodletting, denuding, cutting the stomach of the rooster and removing the bowels, cleaning and then dewatering, thus getting a naked chicken, then tenderizing and quickly bloating the chicken, dewatering, air-drying the chicken in an air-drying workshop with controlled temperature, humidity and wind speed, after that rinsing and boiling the chicken and packing the chicken in vacuum as quickly as possible, at last sterilizing with microwaves, immediately cooling and preserving the product in low temperature. The content of aniseed, common fennel, amomum villosum, cinnamon, ginger, naphthalin, angelica, atractylis ovata, American ginseng, radix rehmanniae preparata and jujube is one fifth of the bloating liquid concentration; the content of white sugar, monosodium glutamate and distilled spirit is the same with the content of the bloating liquid and the content of salt accounts for 2.5-3% of the weight of the boiled liquid.

The invention discloses an electronic pickle making method and a device. The device is characterized in that a control module is respectively connected with an ultrasound transmitting transducer, a sensor module, a power supply module and a wireless communication module and is in charge of controlling data acquisition, ultrasound transmitting and data processing and transmitting; and the ultrasound transmitting transducer transmits ultrasound under the control of the control module, quickens the molecular motion through transmitting the ultrasound and accelerates the preservation. The making method comprises the steps of quickening the penetration of fresh vegetables through transmitting the ultrasound to realize rapid preservation of the pickle; and monitoring the maturity of the pickle through online comparing temperature values, PH values and salinity values acquired by the sensor module and controlling the preserving process. The invention provides real-time online monitoring for preservation conditions, is flexible and convenient to control, can immediately inform the worker of taking measures such as alarm, and has the advantages of rapidness, high efficiency and intelligence.

The present invention discloses a mint coconut fragrant low-salt duck egg prepared from the following parts by weight of raw materials: 70-80 parts of fresh duck eggs, 10-12 parts of mint leaves, 6-8 parts of strawberries, 8-10 parts of green olives, 4-5 parts of broadleaf holly leaf, 2-3 parts of radix isatidis, 4-5 parts of achene of great burdock, 1-2 parts of calyx seu fructus physalis, 3-4 parts of gotu kola, 2-3 parts of Indian Kalimeris herb, 4-5 parts of loquat flower, 20-30 parts of high-degree Chinese liquor, 40-50 parts of coconut milk, and proper amount of yellow sand, white vinegar and table salt; the duck eggs are soaked with the white vinegar for formation of small holes on eggshell to facilitate the exchange of substances such as salt and the like, then duck eggs are first pickled with a pickle liquid and then pickled with a pickle wine with same salt content with that of the pickle liquid, the osmotic pressure of egg white and the osmotic pressure outside the shell are consistent, so that salt permeates into egg yolk for dehydration of the egg yolk, salt content of the egg white may not rise, the first phase is quickly completed by vacuum pickling, by addition of the Chinese liquor, the coagulation of protein is accelerated, the egg yolk releases oil quickly, the egg white of cooked salted duck eggs tastes appropriate, the egg yolk is loose, oily and smooth, and the mint coconut fragrant low-salt duck egg is overflowed in liquor aroma, rich in coconut flavor, and rich in mint flavor.

The invention discloses appetizing beef granules. The appetizing beef granules comprise, by weight, 500-510 parts of beef, 4-5 parts of Pu'er tea, 25-30 parts of hawthorn fruits, 1-2 parts of immature bitter oranges, 1-2 parts of dried tangerine or orange peels, 3-4 parts of Chinese yams, 2-3 parts of gordon euryale seeds, 10-11 parts of salt, 0.3-0.4 part of xanthan gum, 1-1.1 parts of beta-cyclodextrin, 0.9-1 part of paprika red pigment, 10-11 parts of yellow wine, 10-11 parts of ground pepper, 15-20 parts of malt sugar and 30-35 parts of corn oil. Saline water injection is adopted for the beef and can effectively shorten pickling time and increase the yield, and the xanthan gum added into saline water can improve water activity of the beef and reduce the cooking loss and shear force; the added beta-cyclodextrin can reduce the meaty and fishy smell; meanwhile, the paprika red pigment is added and can enable the appetizing beef granules to be bright in color, and the shelf life of the appetizing beef granules can be prolonged; in addition, the appetizing beef granules further contain kinds of Chinese herbs and have the appetizing function.

The present invention discloses a method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure. According to the method, duck eggs are immersed in a low sodium mixing salt pickling liquid, and are subjected to mechanical pickling for 5-10 days by using pulsed pressure, wherein a high pressure value of the pulsed pressure is 90-105 kPa, a high pressure maintaining time is 12-15 minutes, a low pressure value is an atmospheric pressure, and a low pressure maintaining time is 20-30 minutes. According to the present invention, sodium ion content in the salted egg pickled by the method of the present invention is lowered by about 30% compared with sodium ion content in the salted egg pickled by the conventional method, an egg yolk oil yield rate is high, a pickling time is short, and finished products can be obtained in 5-10 days, wherein the time is shortened by 50-70% compared with the time of the traditional pickling process.

The invention provides a processing method of preserved meat. The processing method comprises the steps of (1) treatment of raw material meat; (2) soaking and cleaning: putting finished meant strips into rice washing water for ultrasonic treatment for 0.5-1h and taking out the meant strips for airing; (3) pickling of meat: carrying out negative pressure pickling on the raw material meat treated in the step (2); (4) draining of the pickled meat; (5) baking of the meat: baking the meat drained off in the step (4) in a drying room with firewood for 10-12 days, wherein the temperature of the drying room is 50-65 DEG C; and (6) smoking of the meat: carrying out smoking and baking treatment on the baked meat under the conditions that the temperature is 30-40 DEG C and the relative humidity is 55%-60%. The salt content and the benzopyrene content in a preserved meat product processed by the method are significantly reduced.

The invention provides a fast manufacturing method of a cured old goose. The fast manufacturing method comprises the following steps of: cleaning, namely after a fresh and live goose qualified by quarantine inspection is killed, discarding the intestines and the belly of the goose, soaking the goose for 0.5h-1h in 5%-10% saline water, and then cleaning; curing, namely performing ultrasonic curing on the cleaned live goose in curing liquid in an ultrasonic curing device; boiling, namely adding materials to be boiled in water 50-100 times the materials, adding the cured old goose, and continuously boiling the old goose for 0.5h-1.5h at the temperature of 90-100 DEG C; and draining and cooling, namely fishing out the old goose, and draining and cooling the goose to obtain the cured old goose. The fast manufacturing method provided by the invention has the advantages that the process is simple, and the cost is low; and by virtue of a natural penetration enhancer and an ultrasonic curing method, salt can permeate in goose meat in a quicker manner, the curing time is greatly shortened, the curing efficiency of the old goose is improved, and simultaneously, the taste of the cured old goose is good.

The invention provides a method of marinating food by a food processor; the method comprises the steps of adding food materials, to be specific, adding food materials to be marinated into a stirring cup of the food processor; marinating, to be specific, vacuumizing the stirring cup, and marinating the food materials in the stirring cup. Since the stirring cup for marinating food materials herein is in vacuum, fiber holes of the food materials under vacuum are maximally expanded, and a marinating liquid may quickly permeate in the fine pores and voids; therefore, marinating time is shortened accordingly.

The invention discloses a method for producing dried fishes by using a microbial fermentation technology. According to the method, fresh or frozen freshwater fishes are used as a raw material which is prepared into a dried fish product capable of being preserved at 0-10 DEG C by the steps of pretreatment, curing fermentation, cleaning and desalination, after-ripening fermentation, dicing and vacuum packaging, or is prepared into a dried fish product stored at normal temperature by virtue of sterilization and cooling after vacuum packaging. The method disclosed by the invention is based on the traditional curing process, a curing fermentation technology and an after-ripening flavoring technology are used for promoting the flavor quality of cured dried fishes, low-temperature after-ripening fermentation and dewatering are performed synchronously to inhibit the growth of putrefaction bacteria, the shelf life of a frozen product is 2-4 months, the shelf life of a normal-temperature product is more than 8 months, and the produced fermented dried fish product has the advantages of good flavor and texture and long shelf life. The technology can be applied to sea fishes, freshwater fishes and the like to solve the production problems that the traditional cured dried fishes are poor in flavor, high in salt content, hard in texture, short in shelf life and the like, so that the method improves the quality and storage stability of the cured dried fish product, is easy to realize industrial production and has a broad market prospect.

The invention relates to a fast pickling method for parabramis pekinensis. According to the method, 1000g of parabramis pekinensis is matched with the following ingredients including 20 to 40g of common salt, 2 to 5g of monosodium glutamate, 2 to 5g of five-spice powder, 10 to 20g of yellow wine, 10 to 15g of pepper, 10 to 20g of ginger, 15 to 25g of edible grade sodium chloride, 2 to 8g of potassium chloride and 5 to 12g of calcium lactate, and 1000g of pork is matched with the following ingredients including 10 to 20g of common salt, 10 to 15g of sugar, 2 to 5g of monosodium glutamate, 10 to 15g of yellow wine, 5 to 10g of ginger, 5 to 10g of anise and 5 to 10g of cinnamon. The manufacture is carried out according to the following manufacture method that parabramis pekinensis is killed and cleanly washed, a centrifugal machine is adopted for eliminating water, the parabramis pekinensis belly is cut, common salt is added for pickling for 30 to 40 hours, then, salt marinade removal (partial salt is removed) is carried out, then, the parabramis pekinensis is soaked for 70 to 80 hours in marinade (the salinity is controlled to be 5 to 8 percent) boiled by the rest ingredients, then, ozone water is used for sterilization, the water is removed through the centrifugal machine, the pork is treated through a meat rolling machine, then, the ingredients are added for pickling for 12 to 15 hours, then, the pork is added into the parabramis pekinensis belly according to the quantity being 10 percent of the weight of the parabramis pekinensis, finally, a low-temperature air drying machine is used for carrying out air drying, and then, high-pressure steam sterilization vacuum package is carried out. The method has the advantages that the pickling time is short, health and sanitation are realized, the original quality of the parabramis pekinensis is maintained, in addition, the fresh flavor of pork is added, the taste is fresh and delicious, and the fragrance is intense.

The invention discloses flavor-improved salted chicken egg yolk. The flavor-improved salted chicken egg yolk is prepared from raw materials including chicken egg yolk, food-grade ethyl acetate, a food-grade osmotic pressure regulator, food-grade acetic acid, food-grade ethanol, a food-grade antioxidant and table salt. Chicken eggs with the freshness higher than or equal to 72 Ha are subjected to separation of egg white and egg yolk, a flavor substance is added to the egg yolk, ultrasonic pretreatment and heat-cold pretreatment are performed sequentially, the egg yolk is added to an isotonic salting solution to be completely immersed, table salt is added multiple times, so that the salting solution has certain concentration gradients, the egg yolk is salted for a period of time and cooked at 70 DEG C, and the flavor-improved salted chicken egg yolk can be obtained. The flavor-improved salted chicken egg yolk has the characteristics of being refreshing in flavor, fine, moderate in saline taste and high oil yield, the process is simple, a little salt is used, and industrial production is easy to realize.

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

The invention provides a preparation method of Chinese smoked sausage. The preparation method specially comprises the following steps: 1) selecting and pretreating raw materials of sausage; 2) pickling; 3) cleaning; 4) airing and after-pickling; 5) smoking and roasting; and 6) cleaning, drying, cooling, reshaping and packaging. The preparation method adopts a manure saturated saline solution vacuum thawing, vacuum intermittent pickling, low-temperature roasting and fast drying technology, the sausage can be prevented from deterioration during processing through smoking, and the flavor of the Chinese sausage can be increased.

The invention provides a method for enhancing the preservation and the tenderness of sliced dried beef. The method comprises the following steps: slaughtering cattle and dividing; cutting, pre-boiling, mechanically cutting and cooking; blending seasonings and adding 3%-5% of a fermentation concentrated solution of lactobacillus plantarum; mixing uniformly and sealing; fermenting at room temperature for 8 hours and baking at 80 DEG C for 3-4 hours; controlling the water activity of the sliced dried beef to 0.3-0.4; and finally, cooling and packaging to obtain the product. A preparation method of the fermentation concentrated solution of lactobacillus plantarum comprises the following steps: placing lactobacillus plantarum on an inclined plane of an MRS (Methicillin Resistant Staphylococcus) solid culture medium; performing activating cultivation at 37 DEG C for 24 hours and then transferring to a production strain culture medium to be subjected to enlarged cultivation at 37 DEG C for 24 hours; and then carrying out 10-time vacuum concentration to obtain the product. Each 1000ml of production strain culture medium contains 20g of glucose, 5g of peptone, 10g of beef extract and 5g of monopotassium phosphate. The sliced dried beef prepared by the method provided by the invention has the characteristics of small hardness, long guarantee period, good color and luster, good flavor and the like.