Canned wild mushroom luncheon meat process and formula

A technology of canned luncheon meat and wild mushrooms, applied in food science, food ingredients as color, application, etc., can solve problems such as too simple meat processing, inadequate control of temperature and sterile environment, and ratio deviation.

Pending Publication Date: 2020-10-30
高厚基
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide the technology and formula of canned wild mushroom luncheon meat, so as to solve the problem that the processing technology of the existing wild mushroom luncheon meat canned in the above-mentioned background technology is relatively cumbersome, and the control of temperature and aseptic environment is not in place during the processing. , the processing of mea

Method used

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  • Canned wild mushroom luncheon meat process and formula

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Step 1: Thaw, take out the frozen lean lean meat and fat lean meat from the cold storage, and put them in a constant temperature thawing room for thawing, the thawing temperature of lean lean meat and fat lean meat is 6°C;

[0033] Step 2: Trimming, trimming lean lean meat and fat lean meat after thawing, removing broken bones, cartilage, lymph, blood vessels, tendons, thick tissue membranes, congested meat, etc. in lean lean meat and lean meat The fat content in the medium is 6%, and the fat content in the fat and lean meat is 57%. The trimmed lean lean meat and fat lean meat are weighed, so that the proportions of lean lean meat and fat lean meat are 49.7% and 29.8% respectively;

[0034] Step 3: Check, carefully inspect the trimmed lean lean meat and fat lean meat to ensure that the trimmed meat has no bones, no hair, and no impurities before cutting into pieces;

[0035] Step 4: Cut into pieces, cut lean lean meat and fat lean meat into small pieces of 3-5 cm square...

Embodiment 2

[0048] Step 1: Thaw, take out the frozen lean lean meat and fat lean meat from the cold storage, and put them in a constant temperature thawing room for thawing, the thawing temperature of lean lean meat and fat lean meat is 6°C;

[0049] Step 2: Trimming, trimming lean lean meat and fat lean meat after thawing, removing broken bones, cartilage, lymph, blood vessels, tendons, thick tissue membranes, congested meat, etc. in lean lean meat and lean meat The fat content in the medium is 6%, and the fat content in the fat and lean meat is 57%. The trimmed lean lean meat and fat lean meat are weighed, so that the proportions of lean lean meat and fat lean meat are 49.7% and 29.8% respectively;

[0050] Step 3: Check, carefully inspect the trimmed lean lean meat and fat lean meat to ensure that the trimmed meat has no bones, no hair, and no impurities before cutting into pieces;

[0051] Step 4: Cut into pieces, cut lean lean meat and fat lean meat into small pieces of 3-5 cm square...

Embodiment 3

[0064] Step 1: Thawing, take out the frozen lean lean meat and fat lean meat from the cold storage, and put them in a constant temperature thawing room for thawing, the thawing temperature of lean lean meat and fat lean meat is 7°C;

[0065] Step 2: Trimming, trimming lean lean meat and fat lean meat after thawing, removing broken bones, cartilage, lymph, blood vessels, tendons, thick tissue membranes, congested meat, etc. in lean lean meat and lean meat The fat content in the medium is 6%, and the fat content in the fat and lean meat is 57%. The trimmed lean lean meat and fat lean meat are weighed, so that the proportions of lean lean meat and fat lean meat are 49.7% and 29.8% respectively;

[0066] Step 3: Check, carefully inspect the trimmed lean lean meat and fat lean meat to ensure that the trimmed meat has no bones, no hair, and no impurities before cutting into pieces;

[0067] Step 4: Cut into pieces, cut lean lean meat and fat lean meat into small pieces of 3-5 cm squ...

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Abstract

The invention discloses a canned wild mushroom luncheon meat process and a formula. The canned wild mushroom luncheon meat is prepared from the following raw materials in percentage by mass: 49%-50% of lean meat, 29%-30% of fatty lean meat, 3.97%-3.98% of wild diced mushroom, 7.45%-7.46% of ice crumbs, 0.027%-0.028% of myristica fragrans powder, 0.016%-0.017% of D-sodium erythorbate, 6.46%-6.47% of corn starch, 1.49%-1.50% of edible salt, 0.79%-0.80% of white granulated sugar, 0.092%-0.093% of white pepper powder, 0.074%-0.075% of spice, 0.049%-0.050% of sodium tripolyphosphate, 0.0069%-0.0070% of sodium nitrite, and 0.0009%-0.0010% of erythrosine. According to the canned wild mushroom luncheon meat process and the formula, the temperature and the time are strictly controlled in the wholeprocessing process; the canned wild mushroom luncheon meat in the proportion has the best taste; meanwhile, the color is more attractive, the storage time is prolonged, sales of the wild mushroom luncheon meat can is facilitated, stronger advantages are provided for market opening of the canned wild mushroom luncheon meat, the probability of inferior-quality products of the canned wild mushroom luncheon meat can processed through the processing technology and formula is greatly reduced, and then the production cost is greatly saved.

Description

technical field [0001] The invention relates to the technical field of canned food, in particular to a technology and formula of canned wild mushroom luncheon meat. Background technique [0002] With the development of society, more and more instant food products have entered the market, and are welcomed by the masses. Canned food is one of them, which uses metal sheet, glass, plastic, cardboard or a combination of some of the above materials. It is made into a sealable container, stored in commercial food, and has been specially processed to achieve commercial sterility, and can be kept at room temperature for a long time without spoilage. This type of packaged food is called canned food. [0003] However, the processing technology of the existing canned luncheon meat with wild mushrooms on the market is relatively cumbersome, and the control of temperature and aseptic environment is not in place during the processing. There is a certain deviation in the ratio of raw mater...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L31/00A23L13/40
CPCA23L13/67A23L31/00A23L13/428A23L13/426A23L13/42A23L13/432A23V2002/00A23V2200/04A23V2250/5118A23V2250/1618A23V2250/628
Inventor 高厚基
Owner 高厚基
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