Canned meat and production technology thereof

Abstract

The invention provides canned meat and a production technology thereof. The canned meat comprises the following raw materials in parts by weight of 60-65 parts of meat, 2-5 parts of corn starch, 1-3 parts of yellow wine, 0.5-1.5 parts of table salt, 0.5-1.6 parts of L-arabinose, 0.7-1.3 parts of xylan, 0.01-0.03 part of composite phosphate, 0.2-0.35 part of a thickening agent, 0.02-0.04 part of spices, 0.01-0.015 part of fresh ginger, 0.005-0.01 part of D-isoascorbic acid, 0.5-1 part of dietary fibers and 0.5-1 part of a plant extracting solution, wherein the meat is one of pork and beef. According to the canned meat and the production technology thereof, the xylan and the L-arabinose are added, and through selection and proportion design of specific raw materials, the canned meat not onlyhas health-care effects, but also is fine and smooth in mouth feel and rich in fragrance.

Description

technical field

[0001] The invention relates to the technical field of canned food, in particular to a canned meat and a production process thereof. 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. Canned meat is a canned compressed minced meat, the main raw material is pork, chicken or beef, made by adding starch, spices and other food additives.

[0003] In existing canned meat, its sweetener mainly adopts sucrose (white granulated sugar) etc., all belongs to the unhealthy food of high sugar, high calorie, low nutrition. Eating it can easily cause obesity, hyperglycemia, insulin secretion disorders a...

Examples

Embodiment 1

[0030] A canned meat, comprising the following raw materials in parts by weight: 60 parts of pork, 2 parts of cornstarch, 1 part of rice wine, 0.5 part of table salt, 0.5 part of L-arabinose, 0.7 part of xylan, and 0.01 part of compound phosphate , 0.2 parts of carrageenan, 0.02 parts of spices, 0.01 parts of ginger, 0.005 parts of D-isoascorbic acid, 0.5 parts of sodium alginate and 0.5 parts of plant extract.

[0031] The plant extract is the water extract of astragalus, tangerine peel, mulberry leaves and jujube. The production process of the plant extract is as follows: add 9 parts of astragalus, 3 parts of tangerine peel, 5 parts of mulberry leaves, and 2 parts of jujube into 80 parts by weight of pure water, and boil it for 2.5 hours after boiling. Finally, filter off the solid residue and take the filtrate to cool. In this embodiment, in the raw pork, the weight ratio of fat meat to lean meat is 1:9.

[0032] Wherein, the spice is a mixture of star anise, cinnamon, fe...

Embodiment 2

[0040] A canned meat, comprising the following raw materials in parts by weight: 60 parts of beef, 5 parts of cornstarch, 3 parts of rice wine, 1.5 parts of table salt, 0.5 part of L-arabinose, 1.3 parts of xylan, and 0.03 part of compound phosphate , 0.35 parts of konjac gum, 0.04 parts of spices, 0.015 parts of ginger, 0.01 parts of D-isoascorbic acid, 0.6 parts of sodium alginate and 1 part of plant extract.

[0041] The plant extract is the water extract of astragalus, tangerine peel, mulberry leaves and jujube. The production process of the plant extract is as follows: add 11 parts of astragalus, 6 parts of tangerine peel, 6 parts of mulberry leaves, and 2 parts of jujube into 80 parts by weight of pure water, boil it, and continue to boil it for 2.1 hours Finally, filter off the solid residue and take the filtrate to cool.

[0042] In this embodiment, in the raw beef, the weight ratio of fat meat to lean meat is 1:3. Wherein, the spice is a mixture of star anise, cinna...

Embodiment 3

[0049] A canned meat, comprising the following raw materials in parts by weight: 62 parts of pork, 5 parts of cornstarch, 2 parts of rice wine, 0.8 part of table salt, 0.7 part of L-arabinose, 1.3 parts of xylan, and 0.02 part of compound phosphate , 0.3 parts of konjac gum, 0.035 parts of spices, 0.018 parts of ginger, 0.008 parts of D-isoascorbic acid, 0.6 parts of sodium alginate and 0.8 parts of plant extract.

[0050] The plant extract is the water extract of astragalus, tangerine peel, mulberry leaves and jujube. The production process of the plant extract is as follows: add 12 parts of astragalus, 6 parts of tangerine peel, 6 parts of mulberry leaves, and 2 parts of jujube into 80 parts by weight of pure water, boil it, and continue to boil it for 2.5 hours Finally, filter off the solid residue and take the filtrate to cool.

[0051] In this embodiment, in the raw beef, the weight ratio of fat meat to lean meat is 1:3. Wherein, the spice is a powdered mixture of star ...

technical field

[0001] The invention relates to the technical field of canned food, in particular to a canned meat and a production process thereof. 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. Canned meat is a canned compressed minced meat, the main raw material is pork, chicken or beef, made by adding starch, spices and other food additives.

[0003] In existing canned meat, its sweetener mainly adopts sucrose (white granulated sugar) etc., all belongs to the unhealthy food of high sugar, high calorie, low nutrition. Eating it can easily cause obesity, hyperglycemia, insulin secretion disorders a...

Examples

Embodiment 1

[0030] A canned meat, comprising the following raw materials in parts by weight: 60 parts of pork, 2 parts of cornstarch, 1 part of rice wine, 0.5 part of table salt, 0.5 part of L-arabinose, 0.7 part of xylan, and 0.01 part of compound phosphate , 0.2 parts of carrageenan, 0.02 parts of spices, 0.01 parts of ginger, 0.005 parts of D-isoascorbic acid, 0.5 parts of sodium alginate and 0.5 parts of plant extract.

[0031] The plant extract is the water extract of astragalus, tangerine peel, mulberry leaves and jujube. The production process of the plant extract is as follows: add 9 parts of astragalus, 3 parts of tangerine peel, 5 parts of mulberry leaves, and 2 parts of jujube into 80 parts by weight of pure water, and boil it for 2.5 hours after boiling. Finally, filter off the solid residue and take the filtrate to cool. In this embodiment, in the raw pork, the weight ratio of fat meat to lean meat is 1:9.

[0032] Wherein, the spice is a mixture of star anise, cinnamon, fe...

Embodiment 2

[0040] A canned meat, comprising the following raw materials in parts by weight: 60 parts of beef, 5 parts of cornstarch, 3 parts of rice wine, 1.5 parts of table salt, 0.5 part of L-arabinose, 1.3 parts of xylan, and 0.03 part of compound phosphate , 0.35 parts of konjac gum, 0.04 parts of spices, 0.015 parts of ginger, 0.01 parts of D-isoascorbic acid, 0.6 parts of sodium alginate and 1 part of plant extract.

[0041] The plant extract is the water extract of astragalus, tangerine peel, mulberry leaves and jujube. The production process of the plant extract is as follows: add 11 parts of astragalus, 6 parts of tangerine peel, 6 parts of mulberry leaves, and 2 parts of jujube into 80 parts by weight of pure water, boil it, and continue to boil it for 2.1 hours Finally, filter off the solid residue and take the filtrate to cool.

[0042] In this embodiment, in the raw beef, the weight ratio of fat meat to lean meat is 1:3. Wherein, the spice is a mixture of star anise, cinna...

Embodiment 3

[0049] A canned meat, comprising the following raw materials in parts by weight: 62 parts of pork, 5 parts of cornstarch, 2 parts of rice wine, 0.8 part of table salt, 0.7 part of L-arabinose, 1.3 parts of xylan, and 0.02 part of compound phosphate , 0.3 parts of konjac gum, 0.035 parts of spices, 0.018 parts of ginger, 0.008 parts of D-isoascorbic acid, 0.6 parts of sodium alginate and 0.8 parts of plant extract.

[0050] The plant extract is the water extract of astragalus, tangerine peel, mulberry leaves and jujube. The production process of the plant extract is as follows: add 12 parts of astragalus, 6 parts of tangerine peel, 6 parts of mulberry leaves, and 2 parts of jujube into 80 parts by weight of pure water, boil it, and continue to boil it for 2.5 hours Finally, filter off the solid residue and take the filtrate to cool.

[0051] In this embodiment, in the raw beef, the weight ratio of fat meat to lean meat is 1:3. Wherein, the spice is a powdered mixture of star ...

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