Preserved meat pickling seasoning capable of removing peculiar smell, pickling method and preserved meat

• Main Author: TANG YUHAN
• Format: Patent
• Language: Chinese; English
• Published: 22.07.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preserved meat pickling seasoning capable of removing peculiar smell, a pickling method and preserved meat, the preserved meat free of peculiar smell comprises the following components in parts by mass: 1000 parts of pork, 35-45 parts of salt, 4-6 parts of Chinese prickly ash, 1.7-2.3 parts of bay leaves, 1.7-2.3 parts of fennel, 0.8-1.2 parts of mallet, 0.8-1.2 parts of anise, 0.3-0.5 part of mint and 0.3-0.5 part of perilla frutescens, and a making process of the preserved meat comprises the following steps: cleaning fresh pork, and cutting the cleaned pork into small blocks; cutting into long strips; frying the spicy pickling seasoning to be hot and naturally cooling; pickling the pork with the cooled seasoning for 6-10 days; and after pickling is completed, air-drying in a shade place for a period of time to complete pickling of the preserved meat. According to the technical scheme, the peculiar smell of the preserved meat after pickling can be thoroughly eliminated, and the pres