Study on the technological parameters of a new process of fermented meat

Curing agent, chromogenic reagent, chromogenic reagent adjunct and lactic acid bacteria were used in this experiment, and the new method was adapt too. The influence to the fermented meat in fermentation phase caused by sugar addition, lactic acid bacteria addition, and ferment temperature were considered. The technological parameters of the new process were got according to the chromogenic rate, the residual sodium nitrite and the content of salt in meat center as follow: sugar addition 7%, lactic acid bacteria addition 0.02%,fermentation temperature 38℃, fermentation time 24h in the fermentation phase, in curing phase,salt addition 4%, mixed phosphate addition 0.2%, sodium nitrate addition 0.02%, sodium nitrite addition 0.009%, cevitamic acid addition 0.05%.