| 摘要 |
A method of producing fermented pork by soaking pork in salted shrimps which are obtained by fermenting live shrimp and salt in a cave and drying is provided to make active components beneficial to the human body to penetrate the pork, obtain pork products with a subtle taste and peculiar flavor and store the pork for a long period of time. Firstly, 100kg pork is soaked in soaking liquid containing 20 to 30kg salt and 25 to 30kg salted shrimps for 1 to 1.5 months. Secondly the pork is washed with diluted salted shrimps containing water and salted shrimps in a ratio of 1:1, dried with rice straw for 2 to 5 days in the first step and dried with a mesh net of a straw rope at 12 to 20deg.C for 6 to 10 months in the second step, and then packed. The salted shrimps are prepared by mixing 70 to 75% by weight of live shrimp and 25 to 30% by weight of salt and fermenting it at 13 to 16deg.C and 80 to 85% relative humidity for 2 to 4 months in a cave with a depth of 30 to 150m.
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