Spicy canned pork luncheon meat and preparation method thereof

Abstract

The invention discloses spicy canned pork luncheon meat. The spicy canned pork luncheon meat is prepared from the following raw materials in parts by weight: 60 to 75 parts of pork, 6 to 8 parts of corn starch, 3 to 5 parts of zanthoxylum armatum oil, 2 to 3 parts of chili oil, 1 to 1.5 parts of table salt, 0.5 to 1.5 parts of white granulated sugar, 0.001 to 0.003 part of sodium glutamate, 0.005to 0.02 part of sodium tripolyphosphate, 0.005 to 0.02 part of sodium pyrophosphate, 0.2 to 0.5 part of carrageenan, 0.01 to 0.04 part of dried chili powder, 0.04 to 0.06 part of D-sodium erythorbate,0.03 to 0.06 parts of spice, 10 to 16 parts of flake ice, 0.1 to 0.5 part of ganoderma lucidum polysaccharide, 0.1 to 0.6 part of gastrodia elata polysaccharide and 0.1 to 0.8 part of astragalus polysaccharide. The canned meat disclosed by the invention has the characteristics of great color, aroma and taste and the immunity of human bodies also can be remarkably improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a canned spicy luncheon meat and a preparation method 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. 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. Luncheon meat is usually cut into slices and used for sandwiching bread, hot food or hot pot. The canned food is convenient to eat and can be carried around, and is a good product for traveling and traveling. The luncheon meat in the pri...

AI Technical Summary

Problems solved by technology

The luncheon meat in the prior art has the following disadvantages: 1. Improper thawing method causes a large loss of nutrition of meat products; 2. The existing luncheon meat is basically added with nitrite to make a coloring agent and add pigments to maintain the color of the luncheon meat ; 3. The flavor of luncheon meat is single, and it needs to be opened and sliced ​​to prepare the taste you like; 4. The existing canned luncheon meat does not have the effect of improving human immunity

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