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
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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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