Healthy pork luncheon meat can and preparation method thereof

A canned and healthy technology for luncheon meat, which is applied in food preparation, meat/fish preservation, food preservation, etc., can solve the problems of high nitrite and artificial color content, single nutritional structure, etc., and reduce nitrite and color The effect of using, changing the single nutritional structure, and easy to promote

Inactive Publication Date: 2015-06-24
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a healthy canned luncheon meat and its preparation method, which overcomes the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] a. Raw material pretreatment: The raw material includes the following components in parts by weight: 50 parts of pork, 11 parts of chicken, 4 parts of pigskin, 21 parts of ice water, 1.5 parts of blueberry honeysuckle, 9.5 parts of starch, 2 parts of protein powder, 0.15 parts of table salt, 0.25 parts of spices, 0.15 parts of monosodium glutamate, 0.13 parts of white sugar, 0.22 parts of sodium pyrophosphate, 0.08 parts of sodium tripolyphosphate, 0.03 parts of sodium iso-Vc, 0.1 parts of essence, and 0.5 parts of carrageenan. The raw meat is frozen meat, which should be thawed naturally at room temperature (autumn and summer) or thawed with warm water at about 30°C (winter and spring); when thawing, the packaging of the raw meat should be cleaned, and the raw meat should not be stacked when placed flat too thick. When cleaning, wash away dirt and foreign impurities; when cleaning, select pig hair and foreign debris, and then repair bruised meat, lymph, hair roots, pig...

Embodiment 2

[0047] a. Raw material pretreatment: The raw material includes the following components in parts by weight: 46 parts of pork, 8 parts of chicken, 3 parts of pig skin, 18 parts of ice water, 0.5 part of blueberry honeysuckle, 8 parts of starch, 1.5 parts of protein powder, 0.2 parts of table salt, 0.15 parts of spices, 0.1 parts of monosodium glutamate, 0.02 parts of white sugar, 0.2 parts of sodium tripolyphosphate, 0.02 parts of sodium iso-Vc, 0.08 parts of essence, and 0.3 parts of locust bean gum. The raw meat is chilled fresh meat, which should be thawed naturally at room temperature (autumn and summer) or thawed with warm water at about 30°C (winter and spring); piled too thick. When cleaning, wash away dirt and foreign impurities; when cleaning, select pig hair and foreign debris, and then repair bruised meat, lymph, hair roots, pig hair (cow hair, chicken hair), hose, black pigment meat, yellow fat Minced pork bones, bone residue, air-dried oxide layer on the surface, ...

Embodiment 3

[0055] a. Raw material pretreatment: The raw material includes the following components in parts by weight: 52 parts of pork, 12 parts of chicken, 5 parts of pigskin, 22 parts of ice water, 1.5 parts of blueberry honeysuckle, 10 parts of starch, 2.5 parts of protein powder, 0.3 parts of table salt, 0.3 parts of spices, 0.15 parts of monosodium glutamate, 0.04 parts of white sugar, 0.4 parts of sodium pyrophosphate, 0.03 parts of sodium iso-Vc, 0.15 parts of essence, and 0.6 parts of carrageenan. The raw meat is chilled fresh meat, which should be thawed naturally at room temperature (autumn and summer) or thawed with warm water at about 30°C (winter and spring); piled too thick. When cleaning, wash away dirt and foreign impurities; when cleaning, select pig hair and foreign debris, and then repair bruised meat, lymph, hair roots, pig hair (cow hair, chicken hair), hose, black pigment meat, yellow fat Minced pork bones, bone residue, air-dried oxide layer on the surface, forei...

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Abstract

The invention relates to meat can food, and in particular relates to a healthy pork luncheon meat can and a preparation method thereof. The healthy pork luncheon meat can comprises the following components in parts by weight: 46-52 parts of pork, 8-12 parts of chicken meat, 3-5 parts of pigskin, 18-22 parts of icy water, 0.1-1.5 parts of lonicera cearulea, 8-10 parts of starch, 1-2.5 parts of protein powder, 0.1-0.3 part of salt, 0.15-0.3 part of spicy materials, 0.1-0.15 part of aginomoto, 0.01-0.06 part of white sugar, 0.1-0.4 part of composite phosphate, 0.01-0.03 part of sodium erythorbate, 0.05-0.15 part of essence and 0.2-0.6 part of a thickening agent. Use of nitrate and pigment can be reduced, and meanwhile the healthy pork luncheon meat can has multiple vitamins, amino acids and active substances, has a healthcare effect for human bodies, maintains the conventional flavor and sensual experience of pork luncheon meat, and is safe to eat and healthy and nutrient.

Description

technical field [0001] The invention relates to a canned meat food, in particular to a canned healthy luncheon meat and a preparation method thereof. Background technique [0002] With the improvement of residents' living standards, travel and tourism continue to increase, and food consumption concepts and methods are quietly changing. Many families are trying to liberate themselves from the kitchen to reduce oil fume pollution and housework. Canned food is adapting to people's daily needs due to its convenience, sanitation and easy storage, and is increasingly popular. Luncheon meat is a canned compressed minced meat, the main raw material is pork, chicken or beef, and it is made by adding starch, spices and other food additives. Luncheon meat is usually cut into slices and used for sandwiching bread, hot food or hot pot. The canned food is convenient to eat and can be carried around, and is a good product for traveling and traveling. Luncheon meat in the prior art has t...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/315A23L1/312A23L1/318A23L1/317A23L1/212A23B4/023A23L13/10A23L13/20A23L13/50A23L13/60A23L13/70A23L19/00
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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