Preparation method of canned luncheon meat

Abstract

The invention discloses a preparation method of canned luncheon meat. The method includes the following steps: a, selecting raw materials: selecting pork shoulder, streaky pork shoulder, shoulder clodand beef ribs; b, treating the raw materials: peeling the raw materials selected in the step a and performing cleaning with clear water; c, performing pickling: in parts by weight, weighing cooking wine 1-2, white spirit 2-4, salt 0.5-1, raw ginger 0.2-0.5 and white sugar 0.5-0.8, adding the weighed ingredients into a pickling container, performing uniform stirring and performing airtight pickling; d, performing mincing and chopping: mincing the treated raw materials in a mincing machine into minced meat and then performing uniform chopping in a chopper; e, performing mixing; f, performing sterilization; and g, performing filling. The canned luncheon meat prepared through the method provided by the invention has a delicate, fresh and aromatic taste and stimulates the appetites of consumers; and fresh meat is adopted for preparation and no chemical reagents are added during preparation so as to guarantee the safety consumption of products.

Description

technical field [0001] The invention belongs to the technical field of canned food, in particular to a method for preparing canned luncheon meat. 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. However, the existing luncheon meat is mostly made of frozen meat, which will cause bacteria to multiply during the thawing process. In order to prevent a large number of bacteria from multiplying, the thawed meat needs to be marinated with sodium nit...

AI Technical Summary

Problems solved by technology

However, the existing luncheon meat is mostly made of frozen meat, which will cause bacteria to multiply during the thawing process. In order to prevent a large number of bacteria from multiplying, the thawed meat needs to be marinated with sodium nitrite, and sodium nitrite is in a certain acidity. Under certain conditions, it will decompose and produce nitrosamines, which will cause certain harm to the human body.