The invention discloses a formula of salt-reduced salted egg
yolk luncheon meat. The formula comprises the following raw materials in parts by weight: 65 to 85 parts of pork, 2 to 15 parts of salted egg
yolk, 10 to 20 parts of ice crumbs, 0.5 to 1 part of edible salt, 1.5 to 2 parts of
starch acetate, 0.1 to 0.5 part of D-
sodium erythorbate, 0.5 to 1.0 part of
soybean protein isolate, 0.1 to 0.8 part of TG
enzyme, 0.4 to 1 part of collagen, 0.3 to 1 part of mixed salt, 0.2 to 0.5 part of compound stabilizer, 0.2 to 0.5 part of
curdlan, 1 to 1.5 parts of white granulated
sugar, 0.03 to 0.08 part of an
acidity regulator, 0.1 to 1 part of coconut
powder, 0.5 to 1 part of spice and 0.1-1 part of
sodium caseinate. The preparation method of the
luncheon meat is improved, and the method not only can reduce the loss of fragrance and nutritional ingredients, makes the original
luncheon meat more diversified and good, but also reduces the intake of
sodium, and provides guarantee for the diet health of consumers.