Mushroom luncheon meat and preparation method thereof

A technology for luncheon meat and mushrooms, which is applied to the field of mushroom luncheon meat and its preparation, can solve the problems of high fat content of the luncheon meat and affect human health, and achieve the effects of enriching the content, enhancing the immunity of the body, and preventing or eliminating bacteria.

Inactive Publication Date: 2010-08-11
SHANDONG JIUFA EDIBLE MUSHROOMS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention mainly solves the problem that traditional luncheon meat affects human health due to excessive fat content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Accurately weigh the following raw materials in percentage by weight: pork 65%, Agaricus bisporus 15%, corn starch 6%, ice chips 12%, mixed salt 1.5%; Fat, only lean meat is left, part of the fat is removed from the rib meat, and the fat thickness does not exceed 2 cm, and it becomes fat and lean meat. After treatment, the net lean meat contains 8% to 10% fat, and the fat and lean meat contains no more than 60%. Then the net lean meat and fat lean meat should be marinated separately, each cut into 4 cm small pieces, mixed with mixed salt respectively, and marinated at 2°C for 48 hours; pour Agaricus bisporus and pork into a chopping machine, And add ingredients such as ice chips, corn starch, 0.5% white pepper powder and vacuum chop and mix for 2 minutes, take out the minced meat, fill it on a canning machine, vacuum seal it on a vacuum sealing machine, and put the sealed cans in a high-pressure sterilizer according to The conventional sterilization method...

Embodiment 2

[0018] Embodiment 2: Accurately weigh the following raw materials in percentage by weight: 70% of pork, 9% of Agaricus bisporus, 4% of cornstarch, 15% of ice chips, and 1.5% of mixed salt; Fat, only lean meat is left, part of the fat is removed from the rib meat, and the fat thickness does not exceed 2 cm, and it becomes fat and lean meat. After treatment, the net lean meat contains 8% to 10% fat, and the fat and lean meat contains no more than 60%. Then the net lean meat and fat lean meat should be marinated separately, each cut into 5 cm small pieces, mixed with mixed salt respectively, and then marinated at 0°C for 48 hours; pour Agaricus bisporus and pork into a chopping machine, And add ingredients such as ice chips, corn starch, 0.5% white pepper powder and vacuum chop and mix for 2 minutes, take out the minced meat, fill it on a canning machine, vacuum seal it on a vacuum sealing machine, and put the sealed cans in a high-pressure sterilizer according to The conventiona...

Embodiment 3

[0019] Embodiment 3: Accurately weigh the following raw materials in percentage by weight: 60% of pork, 25% of Agaricus bisporus, 4% of cornstarch, 9% of ice chips, and 1.5% of mixed salt; Fat, only lean meat is left, part of the fat is removed from the rib meat, and the fat thickness does not exceed 2 cm, and it becomes fat and lean meat. After treatment, the net lean meat contains 8% to 10% fat, and the fat and lean meat contains no more than 60%. Then the net lean meat and fat lean meat should be marinated separately, each cut into small pieces of 3 cm, mixed with mixed salt respectively, and then marinated at 4°C for 48 hours; pour Agaricus bisporus and pork into a chopping machine, And add ingredients such as ice chips, corn starch, 0.5% white pepper powder and vacuum chop and mix for 2 minutes, take out the minced meat, fill it on a canning machine, vacuum seal it on a vacuum sealing machine, and put the sealed cans in a high-pressure sterilizer according to The conventi...

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PUM

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Abstract

The invention provides mushroom luncheon meat and a preparation method thereof. The mushroom luncheon meat comprises the following raw materials in percentage by weight: 60-70% of pork, 1-25% of mushroom, 4-7% of corn starch, 8-15% of flake ice and 1.5% of curing mix. The invention has the advantages of low fat content and high protein content; meantime, the mushroom has a function of enhancing body immunity; and by improving the immunologic function of a human body, the mushroom luncheon meat prevents and treats or extinguishes the invasion of bacteria, virus and cancer cells, and also has the efficacies of reducing blood fat, cholesterol and blood pressure, purifying blood, improving blood circulation and the like.

Description

Technical field: [0001] The invention belongs to the technical field of food, and in particular relates to a mushroom luncheon meat and a preparation method thereof. Background technique: [0002] Canned luncheon meat is one of the main products of canned meat in my country. Canned luncheon meat is made with exquisite materials and meticulous processing. The color, fragrance and texture of the product are relatively good, and it is deeply loved by the people. Many good sensory properties of meat products, especially canned luncheon meat products, such as juicy, delicious, smooth, etc., mainly come from higher fat content. Traditional luncheon meat products are high-fat foods, and their fat content is usually 20-26 %, people's diet concepts are gradually changing. Obesity, high blood pressure, hyperlipidemia and other modern civilized diseases make more and more people worry about eating too much fatty food. Ordinary lunch meat products can no longer satisfy people's high liv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/28A23L1/317A23L31/00A23L33/10
Inventor 李风顺林庆兰谢莹锟
Owner SHANDONG JIUFA EDIBLE MUSHROOMS
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