Method for improving storage period quality of low-salt luncheon meat by using salidroside

Abstract

The invention belongs to the technical field of emulsified meat product processing, and particularly relates to a method for improving the storage period quality of low-salt luncheon meat by using salidroside. The quality improver is salidroside. The quality improver selected by the invention has the advantages of water solubility, edibility, convenience and high safety. The salidroside is used for improving the quality of the luncheon meat, so that the quality deterioration speed and the loss rate of nutritional ingredients caused by low pressure and low oxygen in the storage period of the product are reduced, and a healthy, nutritional and delicious low-salt luncheon meat product with an anti-hypertrophy function can be provided for officers, soldiers and residents resident in the plateau.

Description

Technical Field

[0001] The invention relates to a method for improving the quality of low-salt luncheon meat during low-pressure storage, belonging to the technical field of emulsified meat product processing. Background Art

[0002] Salt has always been one of the important factors affecting the quality of meat products. It is of substantial significance to the extraction of myofibrillar protein, which is conducive to the extraction or dissolution of myofibrillar protein and promotes the interaction between protein matrices, so that the formed protein matrix has better gel properties after heat treatment. In addition, salt can inhibit the growth and reproduction of microorganisms by reducing water activity, thereby extending the shelf life of the product. Therefore, if the amount of salt used is reduced blindly, it will have adverse effects on the sensory properties of meat products such as saltiness, as well as the texture and water retention of meat products. In order to ensure the rational application of salt reduction technology, the amount of salt added should be minimized without affecting the taste and acceptability of consumers.

[0003] Luncheon meat is a canned compressed minced meat, which is an emulsified meat product. It first appeared in people's vision as military supplies. It is a pre-cooked or marinated meat, also known as "cold cuts" or "deli meat". In recent years, due to the shortcomings of traditional canned luncheon meat, such as inconvenience in carrying and difficulty in opening, the sliced ​​luncheon meat that can be eaten immediately after opening the bag is becoming popular in the market. However, Agarwal et al. studied the relationship between luncheon meat consumption and nutritional intake and dietary quality among children and adults by using a large nationally representative database, and found that the sodium and fatty acid ratio of luncheon meat consumers is significantly higher than that of non-consumers. If the sodium salt content of luncheon meat is directly reduced, the water retention of luncheon meat will decrease, which may lead to defects such as surface oil precipitation in luncheon meat, that is, the oil in luncheon meat is not emulsified and gelled, and the oil is easy to precipitate and solidify from the surface after high temperature.

[0004] With the establishment of the concept of health care, my country's medical model has also changed from "injury treatment type" to "health promotion type". For plateau officers and soldiers, they are in a low-pressure, low-oxygen, and strong ultraviolet radiation environment for a long time, which is very easy to cause plateau diseases such as plateau hypertension, high-altitude cerebral edema, high-altitude pulmonary edema, and plateau heart disease, which are difficult to treat. On the other hand, the protein supply required by plateau officers and soldiers due to high-intensity work is far more than that of residents in plain areas. The luncheon meat products provided to plateau areas on a daily basis usually add more sodium salt. A large number of existing studies and surveys have shown that excessive salt intake is positively correlated with chronic diseases such as hypertension and cardiovascular and cerebrovascular diseases. In addition, changes in the plateau environment will have different effects on the cardiovascular system of the plateau population than in the plains, and may even induce or aggravate existing diseases. Therefore, it is of great significance to carry out health management and early dietary precision intervention for plateau officers and soldiers to reduce the adverse effects of the environment, improve the adaptability and tolerance of plateau officers and soldiers to the plateau environment, and thus ensure the life and health of officers and soldiers and the normal operation of the military. Summary of the invention

[0005] The purpose of the present invention is to address the current situation that the high sodium salt content in special environments affects the health of officers and soldiers and the quality deterioration of low-sodium meat products during storage, and to develop low-salt emulsified meat products by adding salidroside, a phenolic substance, under low-salt conditions to solve the problems of fading of meat products caused by low salt during storage, as well as decreased elasticity and cohesion, and to provide a method for preparing low-salt luncheon meat suitable for people living in special environments.

[0006] A method for processing low-salt luncheon meat, the method comprising the following steps:

[0007] (1) Raw material pretreatment: the raw meat is classified according to fat and lean and cut into small cubes to obtain lean meat cubes and fat meat cubes;

[0008] (2) marinating: adding salt, sugar, sodium nitrite and composite phosphate to the lean meat cubes and fat meat cubes in step (1), rolling and kneading and marinating for 10 to 15 hours to obtain marinated lean meat cubes and fat meat cubes;

[0009] (3) chopping: pour corn starch, the marinated fat and lean meat cubes in step (2) into a chopper, chop at a low speed for 30 to 90 seconds, and add white pepper and five-spice powder during this period; then chop at a medium speed for 30 to 90 seconds, and add salidroside during this period to obtain minced meat;

[0010] (4) The minced meat obtained in step (3) is sequentially molded, cooked, demoulded and packaged to obtain the target product.

[0011] In the technical solution of the present invention, the raw meat is selected from at least one of chicken breast, pork hind leg, beef hind leg and pork back fat.

[0012] In the technical scheme of the present invention, the raw meat is chicken breast and pork back fat in a mass ratio of 3-8:1-3 or pork hind leg and pork back fat in a mass ratio of 3-8:1-3 or beef hind leg and pork back fat in a mass ratio of 3-8:1-3.

[0013] In the technical solution of the present invention, the dosage of auxiliary materials in the processing method is as follows:

[0014]

[0015] In the technical solution of the present invention, the mass ratio of raw meat to auxiliary materials is 400-600:30-80.

[0016] In the technical solution of the present invention: in step (3), salidroside powder is added in an amount of 0.01-1% by weight of minced meat.

[0017] In some more preferred technical solutions: the particle size of the salidroside powder is 80-120 meshes.

[0018] In the technical solution of the present invention: ice water is required to be added during both the low-speed chopping and high-speed chopping processes in step (3), the mass ratio of ice water to raw meat added during the low-speed chopping is 5-15:80, and the mass ratio of ice water to raw meat added during the medium-speed chopping is 1:5-10.

[0019] The technical scheme for achieving the above-mentioned purpose of the present invention is: by adding 0.015%-0.06% by mass of a functional active ingredient - salidroside powder in the production process of low-salt (mass percentage: 1.75%) luncheon meat, and applying it to different raw meats, the improvement effect and ability of salidroside on the quality of low-salt luncheon meat in a low-pressure and low-oxygen simulation cabin at an altitude of 5000m are studied, and the characterization method includes the change law of luncheon meat pH, color, hardness, elasticity, chewiness, etc., in order to realize the application of the low-salt luncheon meat in a plateau environment.

[0020] Beneficial technical achievements of the present invention:

[0021] 1. Based on the existing luncheon meat preparation technology, the present invention improves the quality of low-salt (1.75%) luncheon meat in a special environment of low pressure and low oxygen by utilizing the pharmacological function of salidroside itself and its improvement effect on the quality of meat products. The operation method is simple and does not require equipment improvement.

[0022] 2. The sodium salt content of the luncheon meat obtained by the present invention is 1.75% (much lower than the sodium chloride content (2.5%-4%) specified in QB1352-91 sliced ​​canned ham, and meets the low salt standard of 1.5%-2.5% sodium chloride content in canned ham in GB / T13515-2008); the low-salt luncheon meat slices are regular in shape, uniform in thickness, normal in meat color, shiny, and transparent in jelly; the taste and aroma are rich, without peculiar smell; the meat is tender, moderately hard and soft, and elastic; while the beef luncheon meat has a little fat and a small amount of fat precipitation.

[0023] 3. The present invention mainly uses salidroside to improve the quality of luncheon meat. Adding 0.06% salidroside can reduce the pH value of low-salt (1.75%) luncheon meat made of chicken, pork and beef by 14.9%, 19.8% and 13.5% after 9 days of storage, thereby reducing the fermentation acid production of microorganisms in the product and extending the shelf life of the product; it can reduce the brightness values ​​of chicken, pork and beef luncheon meat by 3.709, 2.442 and 0.294 respectively compared with the group without addition. During the storage period, salidroside always retains the advantages of inhibiting product fading and maintaining the color of meat; reducing the loss of non-flowing water in this type of luncheon meat and improving the water retention of the product; increasing the hardness, elasticity and chewiness of chicken luncheon meat by 5.24%, 8.68% and 25.7% respectively; increasing the hardness, elasticity and chewiness of pork luncheon meat by 13.47%, 4.32% and 15.69% respectively; increasing the hardness, elasticity and chewiness of beef luncheon meat by 9.65%, 1.82% and 29.51% respectively. This shows that salidroside can improve the texture of luncheon meat with different raw materials to varying degrees and improve the deterioration of product quality.

[0024] 4. The method of the present invention can be promoted and applied to the production practice of other plateau low-salt meat products, and has good applicability and development prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The chromaticity value variation diagram of Examples 1 to 5 of the present invention during storage

[0026] Figure 2 The chromaticity value variation diagram of Examples 6 to 10 of the present invention during storage

[0027] Figure 3 The chromaticity value variation diagram of Examples 11 to 15 of the present invention during storage is shown in FIG.

[0028] Figure 4 The pH value variation diagram of Examples 1 to 5 of the present invention during storage

[0029] Figure 5 The pH value variation diagram of Examples 6 to 10 of the present invention during storage

[0030] Figure 6 The pH value variation diagram of Examples 11 to 15 of the present invention during storage

[0031] Figure 7 The T2 relaxation time diagram of Examples 1 to 5 of the present invention during storage

[0032] Figure 8 Figure 2 is the T2 relaxation time diagram of Examples 6 to 10 of the present invention during storage

[0033] Fig. 9 Figure 2 is the T2 relaxation time diagram of Examples 11 to 15 of the present invention during storage

[0034] Fig.10 The texture analysis diagram of different embodiments of the present invention during storage DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present invention will be described clearly and completely below, but the protection scope of the present invention is not limited thereto:

[0036] The mesh size of the total salidroside powder of the embodiment of the present invention is 80-100 meshes.

[0037] Example 1

[0038] Ingredients: 400g chicken breast, 100g pork back fat.

[0039] Auxiliary materials: table salt 8.75g (7g + 1.75g), white sugar 15g (12g + 3g), corn starch 20g, sodium nitrite 0.05g (0.04g + 0.01g), complex phosphate 1g, white pepper 0.6g, five-spice powder 0.75g, ice water 150mL.

[0040] The processing method is as follows:

[0041] (1) Raw material pretreatment: fresh chicken breast and fat were cut into small cubes of 1 cm×1 cm×1 cm, respectively, to obtain lean meat cubes and fat meat cubes;

[0042] (2) Marinating: salt, white sugar, sodium nitrite and complex phosphate are added into two portions according to corresponding proportions to the diced lean meat and diced fat meat in (1), and marinated for 12 hours by rolling and kneading;

[0043] (3) Chopping: Pour corn starch, marinated fat and lean meat cubes into a chopping machine, and chop at low speed and high speed to obtain emulsified and uniform minced meat. The specific process is as follows:

[0044] a. Low speed chopping: Add white pepper and five-spice powder. The mass ratio of ice water to raw meat added during the chopping process is 9:80

[0045] (Add several times in small amounts), continue chopping and stirring for 1.0 min;

[0046] b. High-speed chopping: re-mix the coarse minced meat and add the fat. The mass ratio of ice water to raw meat added during the chopping process is 1:6.25 (add in small amounts multiple times), and continue chopping for 1.5 minutes.

[0047] (4) Forming: Fill the chopped minced meat with a fixed weight into a rectangular mold with a size of 17 cm × 8 cm × 5 cm, ensuring that the filling is uniform, dense and flat;

[0048] (5) Cooking: Put the minced meat into the mold into a cooking water bath at 100° C., cook for 35 min, then take it out and cool it at 4° C. to obtain low-salt luncheon meat;

[0049] (6) Demolding and packaging: The obtained luncheon meat is demolded, cut into a number of thin slices of 8.5 cm×4 cm×1 cm, and vacuum-packed in aluminum foil vacuum bags to obtain a low-salt portable luncheon meat product.

[0050] Example 2

[0051] The difference from Example 1 is that in step (3) b, salidroside needs to be added while chopping at high speed, and the amount of salidroside added is 75 mg (0.015% of the weight of the minced meat).

[0052] Example 3

[0053] The difference from Example 2 is that during high-speed chopping in step (3) b, 150 mg of salidroside (0.03% of the weight of the minced meat) is added.

[0054] Example 4

[0055] The difference from Example 2 is that during high-speed chopping in step (3) b, 225 mg of salidroside (0.045% of the weight of the minced meat) is added.

[0056] Example 5

[0057] The difference from Example 2 is that during the high-speed chopping in step (3) b, 300 mg of salidroside (0.06% of the weight of the minced meat) is added.

[0058] Example 6

[0059] Ingredients: 500g pork hind leg, 100g pork back fat

[0060] Auxiliary materials: table salt 8.75g (7g + 1.75g), white sugar 15g (12g + 3g), corn starch 20g, sodium nitrite 0.05g (0.04g + 0.01g), complex phosphate 1g, white pepper 0.6g, five-spice powder 0.75g.

[0061] The processing method is as follows:

[0062] (1) Raw material pretreatment: fresh pork hind leg meat and fat meat were cut into small cubes of 1 cm×1 cm×1 cm, respectively, to obtain lean meat cubes and fat meat cubes;

[0063] (2) Marinating: salt, white sugar, sodium nitrite and complex phosphate are added into two portions according to corresponding proportions to the diced lean meat and diced fat meat in (1), and marinated for 12 hours by rolling and kneading;

[0064] (3) Chopping: Pour corn starch, marinated fat and lean meat cubes into a chopping machine, and chop at low speed and high speed to obtain emulsified and uniform minced meat. The specific process is as follows:

[0065] a. Low speed chopping: add white pepper and five-spice powder, and the mass ratio of ice water to raw meat added during the chopping process is 9:80

[0066] (Add several times in small amounts), continue chopping and stirring for 1.0 min;

[0067] b. High-speed chopping: re-mix the coarse minced meat and add the fat. The mass ratio of ice water to raw meat added during the chopping process is 1:6.25 (add in small amounts multiple times), and continue chopping for 1.5 minutes.

[0068] (4) Forming: Fill the chopped minced meat with a fixed weight into a rectangular mold with a size of 17 cm × 8 cm × 5 cm, ensuring that the filling is uniform, dense and flat;

[0069] (5) Cooking: Put the minced meat into the mold into a cooking water bath at 100° C., cook for 35 min, then take it out and cool it at 4° C. to obtain low-salt luncheon meat;

[0070] (6) Demolding and packaging: The obtained luncheon meat is demolded, cut into a number of thin slices of 8.5 cm×4 cm×1 cm, and vacuum-packed in aluminum foil vacuum bags to obtain a low-salt portable luncheon meat product.

[0071] Example 7

[0072] The difference from Example 6 is that in step (3) b, salidroside needs to be added while chopping at high speed, and the amount of salidroside added is 75 mg (0.015% of the weight of the minced meat).

[0073] Example 8

[0074] The difference from Example 7 is that in step (3) b, during high-speed chopping, the amount of salidroside added is 150 mg (0.03% of the weight of the minced meat).

[0075] Example 9

[0076] The difference from Example 7 is that in step (3) b, during high-speed chopping, 225 mg of salidroside (0.045% of the weight of the minced meat) is added.

[0077] Example 10

[0078] The difference from Example 7 is that during the high-speed chopping in step (3) b, 300 mg of salidroside (0.06% of the weight of the minced meat) is added.

[0079] Embodiment 11

[0080] Ingredients: 400g beef hind leg meat, 100g pork back fat.

[0081] Auxiliary materials: table salt 8.75g (7g + 1.75g), white sugar 15g (12g + 3g), corn starch 20g, sodium nitrite 0.05g (0.04g + 0.01g), complex phosphate 1g, white pepper 0.6g, five-spice powder 0.75g.

[0082] The processing method is as follows:

[0083] (1) Raw material pretreatment: fresh beef hind leg meat and fat meat were cut into small cubes of 1 cm×1 cm×1 cm, respectively, to obtain lean meat cubes and fat meat cubes;

[0084] (2) Marinating: salt, white sugar, sodium nitrite and complex phosphate are added into two portions according to corresponding proportions to the diced lean meat and diced fat meat in (1), and marinated for 12 hours by rolling and kneading;

[0085] (3) Chopping: Pour corn starch, marinated fat and lean meat cubes into a chopping machine, and chop at low speed and high speed to obtain emulsified and uniform minced meat. The specific process is as follows:

[0086] a. Low speed chopping: Add white pepper and five-spice powder. The mass ratio of ice water to raw meat added during the chopping process is 9:80

[0087] (Add several times in small amounts), continue chopping and stirring for 1.0 min;

[0088] b. High-speed chopping: re-mix the coarse minced meat and add the fat. The mass ratio of ice water to raw meat added during the chopping process is 1:6.25 (add in small amounts multiple times), and continue chopping for 1.5 minutes.

[0089] (4) Forming: Fill the chopped minced meat with a fixed weight into a rectangular mold with a size of 17 cm × 8 cm × 5 cm, ensuring that the filling is uniform, dense and flat;

[0090] (5) Cooking: Put the minced meat in the mold into a cooking water bath at 100° C., cook for 35 min, then take it out and cool it at 4° C. to obtain low-salt luncheon meat;

[0091] (6) Demolding and packaging: The obtained luncheon meat is demolded, cut into a number of thin slices of 8.5 cm×4 cm×1 cm, and vacuum-packed in aluminum foil vacuum bags to obtain a low-salt portable luncheon meat product.

[0092] Example 12

[0093] The difference from Example 11 is that in step (3) b, salidroside needs to be added while chopping at high speed, and the amount of salidroside added is 75 mg (0.015% of the weight of the minced meat);

[0094] Embodiment 13

[0095] The difference from Example 12 is that in step (3) b, 150 mg of salidroside (0.03% of the weight of the minced meat) is added during high-speed chopping;

[0096] Embodiment 14

[0097] The difference from Example 12 is that in step (3) b, during high-speed chopping, the amount of salidroside added is 225 mg (0.045% of the weight of the minced meat);

[0098] Embodiment 15

[0099] The difference from Example 12 is that in step (3) b, 300 mg of salidroside (0.06% of the weight of the minced meat) is added during high-speed chopping.

[0100] Comparison of Example Results

[0101] The luncheon meat obtained in Examples 1 to 15 was placed in a low-pressure, low-oxygen simulation cabin at an altitude of 5000 m for storage, and the following tests were performed on the products at 0, 3, 6, and 9 days respectively:

[0102] 1. pH determination: Use a handheld pH meter to measure the pH of the sample. After calibrating the pH meter with a calibration solution, insert the pH meter probe into the sample so that the probe is not exposed and record the pH value each time. Repeat each test 10 times.

[0103] 2. Color difference measurement: Use a colorimeter to measure the color of luncheon meat and correct it with a white calibration plate. The sample surface must be flat. Place the lens of the colorimeter perpendicular to the sample surface, with the mirror close to the sample surface, and measure the L* value, a* value, and b* value of the sample (L* value indicates brightness; a* value indicates redness; b* value indicates yellowness). Repeat each test 10 times.

[0104] 3. Texture measurement: Cut the sample into 1cm×2cm×2cm meat pieces, and use the texture analyzer (TPA mode) to measure the hardness, elasticity, cohesion, chewiness, etc. of the sample. The instrument parameters are set as follows: use P / 50 probe, the speed before and after the measurement is 2mm / s, the speed during the measurement is 5mm / s, the compression ratio is 50%, the trigger force is 5g, and each group of samples is measured 6 times to take the average value.

[0105] 4. Determination of moisture distribution: LF-NMR was used to determine the moisture distribution of luncheon meat. The instrument parameters were set as follows: TW was 8000ms, repeated 8 times, TE was 0.4ms, and NECH was 10000. Each group of samples was measured with 6 replicates.

[0106] Color analysis: Figure 1 , 2 Figures 3 and 4 show the changes in the chromaticity values ​​of luncheon meat. It can be found from the figure that with the increase in storage days, the chromaticity values ​​of the three raw meat luncheon meats all show the following pattern: the brightness value increases, the redness value decreases, and the yellowness value increases. This shows that with the increase in storage time, the surface of luncheon meat will fade. The addition of 0.06% salidroside group will reduce the brightness value of luncheon meat, increase the redness value, and reduce the yellowness value. Specifically, the brightness values ​​of chicken, pork, and beef luncheon meats with 0.06% salidroside added are reduced by 3.709, 2.442, and 0.294 respectively compared with the non-added group. And when stored for 9 days, salidroside can still retain this advantage. In general, salidroside can inhibit the changes in the apparent color of luncheon meat.

[0107] pH analysis: from Figure 4 , 5 , 6 It can be seen that in the luncheon meat of the three raw meats, the pH value change trend is basically the same, that is, with the increase of the amount of salidroside, the pH of the luncheon meat will increase significantly; but with the increase of storage days, the pH shows a downward trend, and it drops significantly on the 9th day. This may be because the microorganisms multiply in large numbers on the 9th day, consume a large amount of nutrients to produce weak acidic substances, which leads to a decrease in the pH of the product. However, after 9 days of storage, the 0.06% salidroside group (Example 5, Example 10 and Example 15) was added. Compared with the corresponding control group without salidroside (Example 1, Example 6, Example 11), the pH value reduction was reduced by 14.9%, 19.8% and 13.5%. It can be seen that salidroside can slow down the acid production rate of microorganisms in luncheon meat during storage, inhibit product corruption, and improve product quality.

[0108] Moisture distribution analysis: Figure 7 , 8 As shown in Figure 9, the peak areas of the three peaks that appear successively in the figure represent the relative contents of bound water, immobile water and free water in the sample. Among the three raw luncheon meats, the addition of salidroside mainly affects the change of immobile water: with the increase of salidroside content, T 22 The relaxation time was advanced, and the corresponding peak area reached its maximum on the 6th day, and then decreased significantly on the 9th day. This shows that the product lost a lot of water on the 9th day, and salidroside can inhibit the loss of non-mobile water in luncheon meat to a certain extent, and improve the water retention of luncheon meat.

[0109] Texture analysis: With the increase of storage days, the hardness, elasticity and chewiness of luncheon meat all showed a certain degree of decline, and the product quality deteriorated. Obviously, although the application effects of salidroside in three different raw meats are different, its effect on improving product texture is significant. Before luncheon meat is placed in a low-pressure cabin, adding 0.06% salidroside has the best effect on improving the chewiness of chicken and beef luncheon meat; on the third day of storage, it has the best effect on improving the hardness and elasticity of chicken luncheon meat and the elasticity and chewiness of pork luncheon meat; on the sixth day of storage, it has a better effect on improving the hardness of pork and beef luncheon meat. Before the product was placed in the low-pressure cabin, adding 0.06% salidroside could increase the hardness, elasticity and chewiness of chicken luncheon meat by 5.24%, 8.68% and 25.7% respectively; the hardness, elasticity and chewiness of pork luncheon meat by 13.47%, 4.32% and 15.69% respectively; the hardness, elasticity and chewiness of beef luncheon meat by 9.65%, 1.82% and 29.51% respectively. In summary, salidroside can effectively improve the texture of the three luncheon meats and improve the quality deterioration of the products.

[0110] The protection content of the present invention is not limited to the above embodiments. Without departing from the spirit and scope of the inventive concept, changes and advantages that can be thought of by those skilled in the art are included in the present invention and are protected by the attached claims.

Claims

1. A method for processing low-salt luncheon meat, characterized in that: The method comprises the following steps: (1) Raw material pretreatment: the raw meat is classified according to fat and lean and cut into small cubes to obtain lean meat cubes and fat meat cubes; (2) marinating: adding salt, sugar, sodium nitrite and composite phosphate to the lean meat cubes and fat meat cubes in step (1), rolling and kneading and marinating for 10 to 15 hours to obtain marinated lean meat cubes and fat meat cubes; (3) chopping: pour corn starch, the marinated fat and lean meat cubes in step (2) into a chopper, chop at a low speed for 30 to 90 seconds, and add white pepper and five-spice powder during this period; then chop at a high speed for 30 to 90 seconds, and add salidroside during this period to obtain minced meat; (4) The minced meat obtained in step (3) is sequentially molded, cooked, demoulded and packaged to obtain the target product.

2. The method for processing low-salt luncheon meat according to claim 1, characterized in that: The raw meat is selected from at least one of chicken breast, pork hind leg, beef hind leg and pork back fat.

3. The method for processing low-salt luncheon meat according to claim 2, characterized in that: The raw meat is chicken breast and pork back fat in a mass ratio of 3-8:1-3, or pork hind leg and pork back fat in a mass ratio of 3-8:1-3, or beef hind leg and pork back fat in a mass ratio of 3-8:1-3.

4. The method for processing low-salt luncheon meat according to claim 1, characterized in that: The amount of auxiliary materials used in the processing method is as follows:

5. The method for processing low-salt luncheon meat according to claim 1, characterized in that: The mass ratio of raw meat to auxiliary materials is 400-600:30-80.

6. The method for processing low-salt luncheon meat according to claim 1, characterized in that: In step (3), salidroside powder is added in an amount of 0.01 to 1% by weight of the minced meat.

7. The method for processing low-salt luncheon meat according to claim 4, characterized in that: The particle size of salidroside powder is 80-120 mesh.

8. The method for processing low-salt luncheon meat according to claim 1, characterized in that: In step (3), ice water needs to be added during both the low-speed chopping and the high-speed chopping. The mass ratio of ice water to raw meat added during the low-speed chopping is 5-15:80, and the mass ratio of ice water to raw meat added during the high-speed chopping is 1:5-10.

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