The preparation method of low salt meat products using tenderizing Activity of fruit and baked salt

摘要

PURPOSE: A producing method of low salinity canned ham using roasted salt is provided to use a meat-softening effect of fruits including pear and kiwi to produce the ham. CONSTITUTION: A producing method of low salinity canned ham using roasted salt comprises the following steps: crushing material meat, and mixing the crushed meat with 0.5-3wt% of salt and 0.01-10wt% of fruit puree to obtain 100wt% of mixed meat; aging the mixed meat at 0-10 deg. C for 6-72 hours; and filling the aged meat into a can, and sterilizing the can. The material meat is beef, pork, goat meat, dog meat, mutton, chicken meat, duck meat, goose meat, or turkey meat. The salt is the roasted bay salt. The fruit puree is produced with pear or kiwi. [Reference numerals] (AA) Preparing materials; (BB) Chopping; (CC) Vacuum-mixing; (DD) Curing; (EE) Canning; (FF) Autoclaving; (GG) Cooling; (HH) Packaging; (II) Roasted salt, fruit puree(pear puree, kiwi puree), additional materials