Canned meat paste with low saturated fatty acids, and making technology of canned meat paste

Abstract

The invention discloses canned meat paste with low saturated fatty acids, and a making technology of the canned meat paste. Pork and food ingredients of a food additive, vegetable oil, gel and the like, in a unique compounding ratio, are made into flower-shaped meat sandwiches and emulsified fillings, wherein the flower-shaped meat sandwiches comprise 40-50 parts of the pork, 0.2168-0.2823 part ofthe food additive and 0.88-1.375 parts of a food flavoring agent; and the emulsified fillings comprise 20-30 parts of the pork, 12-16 parts of the vegetable oil, 0.72-1.157 parts of the gel, 3.38-8.143 parts of the food additive and 0.74-1.28 parts of the food flavoring agent; and after the flower-shaped meat sandwiches and the emulsified fillings are made into finished product fillings, the brand-new canned meat paste with low saturated fatty acids can be made. The canned meat paste with low saturated fatty acids has favorable distribution effects of flower-shaped fat sandwiches and low saturated fatty acid, is suitable for crowds suffering from high blood lipid to eat, and is suitable for the existing healthy consumption idea.

Description

technical field [0001] The invention relates to canned minced meat with low saturated fatty acid and its production process, in particular to the formula of canned minced meat with low fat and its production process, and belongs to the technical field of food processing. Background technique [0002] In people's daily life, in order to prolong the storage period of food, especially meat food at room temperature, canning is usually used, that is, food that has undergone certain treatment (such as pig, beef, poultry, etc.) is packed into a sealed packaging container In the process, the food in the tank is isolated from the outside world and is no longer contaminated by microorganisms. At the same time, high-temperature sterilization is used to kill most of the microorganisms in the tank and inactivate enzymes. By eliminating the main cause of food deterioration, long-term storage at room temperature is obtained. A method of preservation. In the 1980s and 1990s, canned food wa...

AI Technical Summary

Problems solved by technology

In the 1980s and 1990s, canned food was once a symbol of the prosperity of the food industry, but with the introduction of Western-style high-low temperature meat products into China in the past 20 or 30 years, traditional canned food has lost its brilliance.