Method for processing cooked preserved meat by utilizing ultrasonic water replenishing and vacuum cooling

The invention discloses a method for processing and cooking preserved meat by utilizing ultrasonic water replenishing and vacuum cooling. Comprising the following steps: pickling streaky pork with table salt, and smoking the pickled streaky pork; cooking the preserved meat with water of 90-120 DEG C until the center temperature reaches 80 DEG C or above, and cooking thoroughly; and cooling the cooked preserved meat by adopting an ultrasonic water replenishing vacuum cooling mode, firstly carrying out vacuum cooling on the preserved meat, when the central temperature of the preserved meat is reduced to 30-50 DEG C, carrying out an ultrasonic water replenishing process, continuously carrying out vacuum cooling after water replenishing is finished, finishing cooling until the central temperature is reduced to 10 DEG C, taking out the preserved meat, and packaging and storing the preserved meat. The water loss rate of the cooked preserved meat obtained by the method is reduced by 49% compared with that of a produ