Canned luncheon meat helpful for growth and digestion and preparation method thereof

A technology of canned luncheon meat and ground meat, which is applied to the functions of food ingredients, the use of chemicals to preserve meat/fish, food ingredients as antioxidants, etc. It can solve the problems of unfavorable absorption and digestion, single nutritional structure, etc., and achieve human friendliness , multi-flavor combination, the effect of promoting activities

Inactive Publication Date: 2017-12-26
四川飘香远大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a canned luncheon meat that helps growth and digestion and its preparation method, which overcomes the shortcomings of single nutritional structure and unfavorable absorption and digestion of the human body in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: A canned luncheon meat that helps growth and digestion, the preparation method is:

[0037] (1) Raw material processing: raw materials in parts by weight: 58 parts of beef, 5 parts of starch, 0.1 part of salt, 0.1 part of oligoisomaltose, 0.4 part of spices, 0.05 part of white sugar, 0.02 part of tea polyphenol, 0.05 part of sodium hexametaphosphate Servings, 0.05 servings of edible flavor, 0.005 servings of spirulina powder, 5 servings of dried carrot granules, 0.4 servings of konjac gum, and 2 servings of prebiotic extract at a concentration of 1g / L. Rinse the fresh beef with clean water to remove sludge impurities, remove hard bones and cartilage, cut off the cut meat, wounded meat, breast milk, black meat, lymph nodes, coarse tissue membranes, and blood clots, and then apply fat slices to remove fat slices , Obtain fat and lean meat with a volume ratio of net lean and fat to lean of 1:1, and store them separately. The temperature of the processed meat should...

Embodiment 2

[0044] Embodiment 2: A canned luncheon meat that helps growth and digestion, the preparation method is:

[0045] (1) Raw material processing: raw materials in parts by weight: 46 parts of pork, 5 parts of starch, 0.1 part of salt, 0.1 part of xylo-oligosaccharide, 0.4 part of spice, 0.05 part of white sugar, 0.02 part of tea polyphenol, 0.1 part of sodium pyrophosphate , 0.1 part of edible flavor, 0.01 part of spirulina crushed pieces, 5 parts of dried shiitake mushroom particles, 0.3 part of konjac gum, 1.5 parts of prebiotic extract with a concentration of 2g / L. Rinse the fresh pork with clean water to remove sludge impurities, remove hard bones and cartilage, cut off the cut meat, wounded meat, breast meat, black meat, lymph nodes, coarse tissue membranes, and blood clots, and then perform fat slices to remove fat slices , Obtain fat and lean meat with a volume ratio of net lean and fat to lean of 1:1, and store them separately. The temperature of the processed meat should not...

Embodiment 3

[0052] Example 3: A canned luncheon meat that helps growth and digestion, the preparation method is:

[0053] (1) Raw material processing: raw materials in parts by weight: 39 parts of chicken, 7 parts of starch, 0.15 parts of salt, 0.3 parts of oligoisomaltose, 0.2 parts of spices, 0.1 parts of white sugar, 0.04 parts of tea polyphenols, 0.2 parts of sodium tripolyphosphate Servings, 0.05 servings of edible flavor, 0.005 servings of spirulina powder, 10 servings of dried cabbage granules, 0.4 servings of konjac gum, and 2 servings of prebiotic extract with a concentration of 1.5g / L. Rinse the thawed chicken with clean water to remove sludge impurities, remove hard bones and cartilage, remove cut meat, wounded meat, breast meat, black meat, lymph nodes, coarse tissue membranes, and blood clots, and then perform fat slices to remove fat slices , Obtain fat and lean meat with a volume ratio of net lean and fat to lean of 1:1, and store them separately. The temperature of the proces...

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PUM

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Abstract

The invention provides canned luncheon meat helpful for growth and digestion. The canned luncheon meat includes the following ingredients in parts by weight: meat 39-58, starch 3-7, salt 0.1-0.2, prebiotic extraction liquid 0.5-2, spices 0.2-0.4, white sugar 0.05-0.1, tea polyphenols 0.02-0.05, composite phosphates 0.05-0.2, edible essence 0.05-0.1, spirulina 0.005-0.01, dried vegetable granules 5-10 and konjac gum 0.2-0.5. The meat is at least one selected from the group consisting of beef, pork and chicken; and the concentration of the prebiotic extraction liquid is 1-2g/L. The canned luncheon meat is prepared through the steps of performing meat treatment, pickling the treated meat, performing meat mincing, performing chopping, performing vacuum stirring, performing vacuum filling and sealing, performing sterilization and performing cooling. The canned luncheon meat provided by the invention has high nutritional value, can supplement human bodies with relatively more vitamins and minerals, also can promote the digestion and absorption of the human bodies, has an obvious meat particle taste, is healthy and safe and is applicable for a large group of people.

Description

Technical field [0001] The invention relates to the field of food, in particular to a canned luncheon meat that can help growth and digestion and a preparation method thereof. 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] Luncheon meat is usually sliced, processed, and cooked for breakfast or lunch. However, the luncheon meat in the prior art has the following shortcomings: nutritional imbalance, which is high-ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/50A23L33/21A23L33/10A23B4/20A23B4/005
CPCA23B4/005A23B4/20A23L13/52A23L13/67A23L33/10A23L33/21A23V2002/00A23V2200/3202A23V2200/30A23V2250/284A23V2250/511A23V2200/02A23V2250/214A23V2300/24A23V2250/5118A23V2250/5066A23V2250/1618
Inventor 夏艳容
Owner 四川飘香远大食品有限公司
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