Spicy canned pork luncheon meat and preparation method thereof

A technology of canned luncheon meat and spicy luncheon meat, which is applied in the field of canned spicy luncheon meat and its preparation, can solve the problems of not improving human immunity, loss of nutrition of meat products, single flavor of luncheon meat, etc., and achieves excellent appearance and few types of additions , the effect of enriching the taste

Pending Publication Date: 2019-04-05
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

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 pigment

Method used

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  • Spicy canned pork luncheon meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of canned spicy luncheon meat, the canned luncheon meat comprises the following raw materials in parts by weight: 60 parts of pork, 6 parts of cornstarch, 3 parts of rattan pepper oil, 2 parts of chili oil, 1 part of edible salt, 0.5 part of white sugar, grain 0.001 part of sodium phosphate, 0.005 part of sodium tripolyphosphate, 0.005 part of sodium pyrophosphate, 0.2 part of carrageenan, 0.01 part of dried chili powder, 0.04 part of D-sodium erythorbate, 0.03 part of spice, 10 parts of ice chips, 0.1 part of Ganoderma lucidum polysaccharide 0.1 part of Gastrodia elata polysaccharide, 0.1 part of Astragalus polysaccharide.

[0030] The spice is a mixture of jade fruit and pepper powder, the mass ratio of which is 1:2, the fineness of the dried chili powder is 60 mesh, and the ice chips are made of drinking water .

[0031] A kind of preparation method of described spicy luncheon meat canned food, comprises the following steps:

[0032] A. Raw material pretreat...

Embodiment 2

[0037] A kind of canned spicy luncheon meat, the canned luncheon meat comprises the following raw materials in parts by weight: 65 parts of pork, 7 parts of cornstarch, 4 parts of rattan pepper oil, 2.5 parts of chili oil, 1 part of edible salt, 1 part of white granulated sugar, grain 0.002 parts of sodium phosphate, 0.01 parts of sodium tripolyphosphate, 0.01 parts of sodium pyrophosphate, 0.3 parts of carrageenan, 0.02 parts of dried chili powder, 0.05 parts of D-sodium isoascorbate, 0.04 parts of spices, 15 parts of ice chips, 0.4 parts of Ganoderma lucidum polysaccharide 0.3 parts of Gastrodia elata polysaccharide, 0.4 part of Astragalus polysaccharide.

[0038] The spice is a mixture of jade fruit and pepper powder, the mass ratio of which is 1:3, the fineness of the dried chili powder is 70 mesh, and the ice chips are made of drinking water .

[0039] A kind of preparation method of described spicy luncheon meat canned food, comprises the following steps:

[0040]A. Ra...

Embodiment 3

[0045] A kind of canned spicy luncheon meat, the canned luncheon meat comprises the following raw materials in parts by weight: 75 parts of pork, 8 parts of cornstarch, 5 parts of rattan pepper oil, 3 parts of chili oil, 1.5 parts of edible salt, 1.5 parts of white sugar, grain 0.003 parts of sodium phosphate, 0.02 parts of sodium tripolyphosphate, 0.02 parts of sodium pyrophosphate, 0.5 parts of carrageenan, 0.04 parts of dried chili powder, 0.06 parts of D-sodium isoascorbate, 0.06 parts of spices, 16 parts of ice chips, 0.5 parts of Ganoderma lucidum polysaccharide 0.6 part of gastrodia elata polysaccharide, 0.8 part of astragalus polysaccharide.

[0046] The spice is a mixture of jade fruit and pepper powder, the mass ratio of which is 1:4, the fineness of the dried chili powder is 60-80 mesh, and the ice chips are made of drinking water ice chips.

[0047] A kind of preparation method of described spicy luncheon meat canned food, comprises the following steps:

[0048] ...

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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...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/125
CPCA23V2002/00A23L13/428A23L13/60A23L13/72A23L33/125A23V2200/324A23V2250/51
Inventor 方云禄殷红新胡红英夏艳容
Owner 四川飘香远大食品有限公司
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