Preserved meat freshness keeping method

A preserved meat freshness keeping method comprises the following steps: 1, filling preserved meat and salt into a seal vacuum bag, and evacuating; 2, boiling the vacuum packed preserved meat in water in a pressure cooker under a pressure of 5atm for 10-30min; and 3, releasing the pressure. Step 2 and step 3 are repeated 1-2 times. In step 1, salt is uniformly smeared on the surface of the preserved meat, and the smeared preserved meat is filled into the seal vacuum bag. The seal vacuum bag is a double-layer plastic seal bag. The method has the characteristics of easy operation, good disinfection effect and low energy consumption, is an efficient technological measure, and can be used in various preserved meat products, such as sausages, smoked fish and hams.