Preparation method of low-sodium-salt air-dried preserved meat

The invention discloses a preparation method of low-sodium-salt air-dried preserved meat. The preparation method comprises the following steps: finishing raw meat, carrying out blanching on the raw meat, rolling and kneading the blanched raw meat, inoculating a compound fermentation microbial agent, carrying out pickling, carrying out an enzyme catalytic reaction, drying and airing the meat with cold air, spraying a compound bacteriostatic agent to the meat, and carrying out vacuum packaging. The prepared preserved meat has the advantages that the content of sodium chloride is low, so that therisk of diseases is effectively reduced; the preserved meat is soft, glutinous and not hard, and soft chewiness is kept; rancidity is inhibited, and the flavor of the product is improved; and the purpose of eliminating health hidden dangers caused by nitrite residues is achieved, so that the preserved meat becomes a safe meat product which can be eaten by consumers for a long time. 本发明公开了一种低钠盐风干腊肉制备方法，其制备步骤是，整理原料肉，焯水，滚揉处