Fecha de publicación: 29/11/2022 Fuente: WIPO Meat Disclosed is a processing method for inhibiting lamb leg fat oxidation during a process of airdrying and fermentation, which comprises the following steps: material selection and shaping:selecting a lamb rear leg, cleaning to remove blood, and removing a hoof, tendons and surplusfat; pickling: putting the lamb leg in a pulse pressure mechanical pickling pot, and mixing a picklingseasoning for pickling; inoculation: mixing cultivated Lactobacillus plantarum and Micrococcusroseus to obtain a culture mixed liquor, and then using a brine injector to inject the culture mixedliquor into the lamb leg; fermentation: putting the inoculated lamb leg in a constant - temperatureand constant - humidity box for fermentation; and air drying: putting the fermented lamb leg intovacuum pulse drying equipment for air drying to prepare an air - dried and fermented lamb leg.According to the present invention, the processing depth of meat of livestock and poultry isincreased; functions of nutrition and health care are increased; fat oxidation is inhibited; a taste isgood; safety and sanitation are guaranteed; and a flavour is good.