Composite plant and animal canning method

A processing method, animal and plant technology, applied in the field of food processing, can solve the problems of long production and processing process, products containing nitrite, and single meat variety

Inactive Publication Date: 2012-08-01
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In the patent application (application number: 91100100.x) of the applicant of the present invention in 1991, pork, vegetables and spices were compounded to produce compound canned animals and plants. In addition, there was no research report on compound canned animals and plants, but its In the inventive method, only a single pork is used, and 0.1g/kg of sodium nitrite needs to be added for 48

Method used

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  • Composite plant and animal canning method
  • Composite plant and animal canning method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Add 3.5% konjac powder by mass and 0.25% xanthan gum to water, stir continuously for 12 minutes, and let stand for 6 hours to obtain a gel mixture;

[0019] (2) Cook the carrots to remove the raw smell, then put them into a beater or chopping machine according to the mass ratio of carrots:tomatoes:shiitake mushrooms is 6:3:1, and make vegetable mince, and use the same method to separate Prepare minced green onion and minced ginger separately;

[0020] (3) Wash the beef bones and put them in a pressure cooker at a temperature of 135-145°C and a pressure of 3-4kg / ㎝ 2 Under treatment for 40 minutes, cooled and crushed to obtain minced beef bone;

[0021] (4) According to the ratio of 45% beef, 30% rabbit meat, 20% pork (half fat and thin), and 5% minced beef bone, take frozen beef, rabbit meat and pork, and thaw them in plastic turnover boxes to prevent meat Then cut the meat strips into 8-10cm long and 3-5cm wide strips, grind them into minced meat with an 8mm hole-...

Embodiment 2

[0025] (1) Add 2% konjac powder by mass and 0.1% xanthan gum to water, stir continuously for 10 minutes, and let stand for 5 hours to obtain a gel mixture;

[0026] (2) Cook the carrots to remove the raw smell, then put them into a beater or chopping machine according to the mass ratio of carrots:tomatoes:shiitake mushrooms is 6:3:1, and make vegetable mince, and use the same method to separate Prepare minced green onion and minced ginger separately;

[0027] (3) Wash the beef bones and put them in a pressure cooker at a temperature of 135-145°C and a pressure of 3-4kg / ㎝ 2 Under treatment for 35 minutes, cooled and crushed to obtain minced beef bone;

[0028] (4) According to the ratio of 45% beef, 30% rabbit meat, 20% pork (half fat and thin), and 5% minced beef bone, take fresh beef, rabbit meat and pork, wash and cut into 8-10 ㎝, 3-5㎝ wide meat strips, minced meat with an 8㎜ hole-diameter twisting board, and added beef bone mince to obtain a meat mixture;

[0029] (5) ...

Embodiment 3

[0032] (1) Add 5% konjac powder by mass and 0.4% xanthan gum to water, stir continuously for 15 minutes, and let stand for 7 hours to obtain a gel mixture;

[0033] (2) Cook the carrots to remove the raw smell, then put them into a beater or chopping machine according to the mass ratio of carrots:tomatoes:shiitake mushrooms is 6:3:1, and make vegetable mince, and use the same method to separate Prepare minced green onion and minced ginger separately;

[0034] (3) Wash the beef bones and put them in a pressure cooker at a temperature of 135-145°C and a pressure of 3-4kg / ㎝ 2 Under processing for 45 minutes, after cooling, pulverize to obtain minced beef bone;

[0035] (4) According to the ratio of 45% beef, 30% rabbit meat, 20% pork (half fat and thin), and 5% minced beef bone, take fresh beef, rabbit meat and pork, wash and cut into 8-10 ㎝, 3-5㎝ wide meat strips, minced meat with 8㎜ aperture twisting board, add beef bone mince to get meat mixture;

[0036] (5) Pour the meat ...

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Abstract

The invention relates to a composite plant and animal canning method. Meats (including beef, rabbit meat, pork and beef bones), vegetables (including carrots, tomatoes, mushroom strains and the like), konjak gel and the like are chopped in a vacuum manner, stirred and canned, so that the meats, the vegetables, minced beef bone, spices and minor ingredients are evenly distributed and composited into an organic whole, and the basic demand of a human body on plant and animal nutrition, flavor, calcium and phosphorus can be met. Products are nutrient-rich, natural in color, high in quality, low in cost, delicious in taste, fine in tissue flexibility, short in production time and free of nitrite, pickling is omitted, edible safety is realized, and the cost can be reduced by 20-30%. Canned products of a spicy type, a fruity type, a curry type and a special flavor type can be produced according to tastes of the people and market demands, and the quality guarantee period of the products can be longer than two years.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for compound animal and vegetable cans. Background technique [0002] Traditional canned luncheon meat production, the main ingredient is a single pork or beef, auxiliary materials are starch, salt, monosodium glutamate, white pepper, jade fruit powder, the marinade is composed of nitrite, compound phosphate, vitamin C, and the meat is marinated (48-72 hours), chopping, vacuum mixing, canning, and sterilization. Its products have few types of raw materials, single nutritional components, insufficient fresh flavor, high price, long pickling production time and processing process, low production efficiency, and nitrite (nitrite reacts with gastric acid and protein decomposition products secondary amines) It produces nitrosamines with strong carcinogenic effect, mainly causing esophageal cancer, gastric cancer, liver cancer and colorectal cancer) and oth...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/09A23L13/40A23L13/60
Inventor 张荣强张华琦
Owner SOUTHWEST UNIVERSITY
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