The so-called dry curing method is to rub the curing agent on the surface of the meat, and then stack it on the curing rack or curing container, and dissolve it by the extravasated juice of the meat to form a high-concentration salt solution. This pickling method has simple equipment and convenient operation, and is mostly used in small-scale factories.
The so-called wet curing method is to dissolve the cured material in boiling water, cool it and pour it into a ceramic pot. The amount of curing liquid should not exceed the surface of the meat, usually 50% ~ 60% of the weight of the meat. The curing temperature is generally 3 ~ 5℃, and the curing completion time is different due to the influence of pH value, meat size and other factors. For example,1"meat takes about 5 ~ 7 days. During wet curing, the curing agent permeates the muscle tissue evenly, but the color and flavor of its products are not as good as those of dry curing products, and the protein loss is greater.
A curing method combining dry curing and wet curing in mixed curing. Rub the meat noodles with dry-mixed curing agent, dry-cure, then soak in a container and cure with curing liquid. Injection curing is often combined with dry curing or wet curing, which is also a mixed curing method, that is, salt solution is injected into fresh meat, and salt is rubbed layer by layer, but the concentration of salt water is lower than that for injection, so that meat can absorb water. Mixed curing can increase the stability of products during storage, prevent excessive dehydration of products and avoid excessive loss of nutrients. It is often used for curing fish, especially fatty fish.
Rapid curing method refers to the injection curing method or thermal curing method used to speed up the curing speed. Injection is a method of injecting solidified liquid into artery or muscle tissue. Hot curing method can inject hot salt water into artery or muscle tissue, or soak raw meat in curing solution at 50℃. The advantage of this method is that it can promote the ripening of meat and accelerate the distribution of salt solution to meat tissue. The disadvantage is that if it is not properly managed, it will cause a lot of raw meat to deteriorate.