Canned pork luncheon meat and preparation method thereof

A technology of canned luncheon meat and pork, which is applied in the field of canned food, can solve the problems of not being able to better improve the appetite of eaters, the poor color of luncheon meat, and the inability to combine taste, nutrition and color, etc., to achieve rich taste and aroma, The effect of removing the fishy smell and moderate aroma of meat

Inactive Publication Date: 2015-12-09
SICHUAN HUIQUAN CANNED FOOD
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the mouthfeel of this luncheon meat is fine and smooth, the color and luster of its luncheon meat is still not good, can

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] Canned luncheon meat, including the following raw materials in parts by weight: 80 parts of pork, 8 parts of corn starch, 3 parts of rice wine, 1.5 parts of salt, 0.8 parts of white sugar, 0.08 parts of monosodium glutamate, 0.03 parts of complex phosphate, 0.35 parts of konjac gum, chili 0.3 parts of powder, 0.04 parts of spices, 0.05 parts of onions, 0.015 parts of ginger powder, 0.01 parts of beet red, 0.01 parts of sodium D-isoascorbate.

Example Embodiment

[0034] Example 2

[0035] Canned luncheon meat, including the following raw materials in parts by weight: 60 parts of pork, 2 parts of corn starch, 1 part of rice wine, 0.5 part of salt, 0.2 part of sugar, 0.04 part of monosodium glutamate, 0.01 part of complex phosphate, 0.2 part of konjac gum, chili 0.15 parts of powder, 0.02 parts of spices, 0.02 parts of onion, 0.01 parts of ginger powder, 0.005 parts of beet red, 0.001 parts of D-sodium erythorbate.

[0036] In this embodiment, the composite phosphate is tripolyphosphate and pyrophosphate.

Example Embodiment

[0037] Example 3

[0038] Canned luncheon meat, including the following raw materials in parts by weight: 65 parts of pork, 4 parts of corn starch, 2 parts of rice wine, 0.8 parts of salt, 0.6 parts of sugar, 0.06 parts of MSG, 0.02 parts of complex phosphate, 0.3 parts of konjac gum, chili 0.2 parts of powder, 0.03 parts of spices, 0.03 parts of onion, 0.012 parts of ginger powder, 0.008 parts of beet red, 0.005 parts of D-sodium erythorbate.

[0039] In this embodiment, the complex phosphate is tripolyphosphate and pyrophosphate; the fineness of the chili powder in the formula is 60 mesh.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Finenessaaaaaaaaaa
Finenessaaaaaaaaaa
Finenessaaaaaaaaaa
Login to view more

Abstract

The invention discloses canned pork luncheon meat and a preparation method thereof, and belongs to the technical field of canned food. The canned pork luncheon meat is prepared from, by weight, 60-80 parts of pork, 2-8 parts of corn starch, 1-3 parts of rice wine, 0.5-1.5 parts of table salt, 0.2-0.8 part of white sugar, 0.04-0.08 part of monosodium glutamate, 0.01-0.03 part of composite phosphate, 0.2-0.35 part of konjac glucomannan, 0.15-0.3 part of chilli powder, 0.02-0.04 part of spices, 0.02-0.05 part of onions, 0.01-0.015 part of ginger powder, 0.005-0.01 part of beet red and 0.001-0.01 part of D-sodium isoascorbate. The canned pork luncheon meat has the advantages of being good in mouthfeel, heavy in flavor and good in color and lustre.

Description

Technical field [0001] The invention relates to canned luncheon meat and a preparation method thereof, and belongs to the technical field of canned food. Background technique [0002] With the improvement of residents' living standards, travel and tourism continue to increase, food consumption concepts and methods are quietly changing, and many families are trying to free themselves from the kitchen, reduce oil fume pollution, and reduce housework. Canned food is adapting to people's daily needs with its convenient, hygienic, and easy to store characteristics, and is becoming 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. [0003] The luncheon meat is usually cut into slices and used for bread, hot food or hot pot. This kind of canned food is convenient to eat and can be carried around. It is a good product for traveling and traveling. [0004]...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap