64 results about "Luncheon meat" patented technology

The invention discloses inner paint of a metal beverage food can, a preparation method and an application thereof. The paint comprises the following components by mass: 35-70% of saturated polyester, 1-15% of amino resin, 3-20% of phenolic resin, and 1.8-2.5% of an additive. The components are mixed to obtain the paint provided by the invention. The paint has the following advantages that: no toxic monomer is contained; a coating prepared by the paint can resist high-temperature sterilization and acid boiling, has very good flexibility, thus can be used as an inner coating of easy-drawing lids, an inner coating of two-sheet deep drawing food cans, and an inner wall coating of three-sheet beverage cans, is suitable for storage of carbonated beverages, beer, sardine, pork luncheon meat, tomato sauce, and the like; the paint realizes a single coating weight of up to 13 g / m2, can replace double coating process by epoxy primer and organosol finish in a sheet coating mode, does not turn white during boiling, has excellent adhesive force, and cause no feather film.

The invention relates to vegetarian lunch meat and a preparation method thereof. The preparation method comprises the following steps of: mixing raw materials of 60 to 70 percent of low-temperature defatted soy flour, 5 to 10 percent of wheat gluten, 10 to 20 percent of isolated soy protein powder and 10 to 15 percent of low-temperature soya bean meal and / or 5 to 8 percent of bean dregs, read yeast rice accounting for 1 to 2 weight percent of the raw materials and water accounting for 50 to 60 weight percent of the raw materials; under the conditions of high temperature, high pressure and high shear force and the propulsion of a screw, and repeatedly mixing, extruding and shearing to make the fiber structures of the raw materials change to form a blank with a structure similar to a meat fiber structure, wherein the pressure is 1 to 1.2MPa, and the temperature is divided into three sections, namely a feeding section between 100 and 130 DEG C, a middle section between 130 and 170 DEG C and a discharging section between 170 and 180 DEG C; frying the raw materials, and blending with 1 to 3 percent of seasoning; and pressurizing for forming, and sterilizing. The vegetarian lunch meat has all nutrient components of soybeans, does not contain any chemical additive and preservative, is the optimal food for hyperpietics, diabetics and obese people, and does not generate waste water or waste residue.

Apparatus device and method improved slicing of large food sticks, loaves and the like are provided. A slicing blade which may have a top flat surface or top flat land width along its cutting edge provides generally longitudinal forces on the food product being sliced, which forces are in a direction generally opposite to the direction through which the food products are fed through a slicing apparatus. The slicing blade includes a bottom primary bevel surface and typically steep primary angle for imparting angularly directed forces on the food products being sliced so as to throw the slices at a generally corresponding deposit angle. The invention is particularly important in improving handling of large luncheon meat sticks including non-frozen, high water content and reduced fat content luncheon meat sticks. Fast feed rates can be practiced without experiencing jamming, yields are increased, slice quality is made more consistent and repeatable, slicing line utilization is enhanced, and sanitary conditions are more easily maintained.

The invention belongs to the technical field of food slicing, and particularly discloses a slicing device. The slicing device comprises a lower knife rest, an upper knife rest and an elastic guide assembly. The lower knife rest comprises a knife groove part, and a plurality of knife grooves are regularly formed in the knife groove part. The upper knife rest comprises a knife group part which is provided with a plurality of blades corresponding to the multiple knife grooves. The elastic guide assembly elastically supports the upper knife rest on the side opposite to the lower knife rest in a guiding mode. The slicing device can be used for slicing a duck blood cake, a pig blood cake, fresh bean curd, wax gourds, luncheon meat and the like and can obviously improve the slicing work efficiency. Slices obtained through the slicing device are uniform in thickness. The knife edges are quite smooth and completely meet the requirements.

The invention relates to a processing method of catfish luncheon meat, belonging to the technical field of foods. The processing method of the catfish luncheon meat is characterized by comprising thefollowing steps: preprocessing: removing the abodominal organs, the skin and the head of a catfish, cleaning and cutting the catfish into blocks; rinsing: using a 0.1-1.0 percent of NaCl solution or a0.1-1.0 percent of NaHCO3 solution to rinse the catfish at 2-12 DEG C; dewatering: dewatering the catfish by using a centrifuger or using gauze to extrude; pickling: using a curing agent to pickle the catfish at 1-10 DEG C for 3-20 hours; mixing and kneading: adding spices to the pickled catfish and mixing and kneading the catfish at 2-10 DEG C for 2-10 minutes; heating: canning mixed and kneadedminced fillet into a die and cooking at 60-95 DEG C for 1-6 hours; and cooling: cooling the die to a room temperature. The invention has the advantages of simple process, economy, practicability, high production efficiency, good water and oil retention, emulsifying property, excellent strength, tastes, texture and shape of gel and the like, and the luncheon meat has tender fiber and fresh tastes,stimulates the appetite, is digestible and particularly suitable for eating by old people and children.

The invention discloses a canned pork luncheon meat and a making method thereof, and belongs to the technical field of canned foods. The canned pork luncheon meat comprises, by weight, 60-70 parts of meat, 2-8 parts of corn starch, 1-3 parts of yellow rice wine, 0.5-1.5 parts of edible salt, 0.2-0.8 parts of white sugar, 0.05-0.08 parts of I+G, 0.01-0.03 parts of composite phosphate, 0.1-0.3 parts of konjac glucomannan, 0.05-0.1 parts of carrageenan, 0.15-0.3 parts of paprika, 0.02-0.04 parts of a spice, 0.02-0.05 parts of onion, 0.01-0.015 parts of powdered ginger, 0.005-0.01 parts of beet red, and 0.002-0.05 parts of L-ascorbic acid; and the meat comprises at least one of chicken, pork and beef. The canned pork luncheon meat has the advantages of good mouthfeel, rich fragrance and good color.

The invention provides mushroom luncheon meat and a preparation method thereof. The mushroom luncheon meat comprises the following raw materials in percentage by weight: 60-70% of pork, 1-25% of mushroom, 4-7% of corn starch, 8-15% of flake ice and 1.5% of curing mix. The invention has the advantages of low fat content and high protein content; meantime, the mushroom has a function of enhancing body immunity; and by improving the immunologic function of a human body, the mushroom luncheon meat prevents and treats or extinguishes the invasion of bacteria, virus and cancer cells, and also has the efficacies of reducing blood fat, cholesterol and blood pressure, purifying blood, improving blood circulation and the like.

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.

The invention discloses a preparation method of luncheon duck meat with pickled pepper flavor. The preparation method of the luncheon duck meat with pickled pepper flavor comprises the following steps of: pretreating duck meat, duck fur, pig fat, pickled pepper sauce and duck bone; mixing the materials proportionally; adding TG enzyme; and curing, cutting, packing, cooking thoroughly, slicing, packaging and sterilizing to prepare the luncheon duck meat with pickled pepper flavor. The comprehensive utilization of duck fur and duck bone improves the additional value of the meat duck. By adopting the TG enzyme, the texture quality and the water retention of the product are improved. The finally prepared luncheon duck meat with pickled pepper flavor is rich in nutrition, convenient, sanitary, unique in flavor and complete in color, aroma and taste.

The invention provides canned chicken lunch meat, which includes, by weight, 45-60 parts of chicken meat, 5-8 parts of lentinula edodes, 5-8 parts of bamboo sprouts, 0.5-1.5 parts of red date and wolfberry powder, 3-5 parts of lotus roots, 3-5 parts of corn starch, 1-1.5 parts of salt, 0.5-1.5 parts of white granular sugar, 0.04-0.08 parts of I+G, 0.005-0.02 parts of sodium tripolyphosphate, 0.005-0.02 parts of sodium pyrophosphate, 0.1-0.3 parts of xanthan gum, 0.1-0.4 parts of dry chili powder or fresh red chili, 0.04-0.06 parts of sodium D-isoascorbate and 0.03-0.06 parts of a spice. Special dietary fiber components are added to the canned chicken lunch meat, so that usage of an additive having a thickening function on the food is reduced and the taste of the lunch meat is not influenced. The lunch meat is rich in dietary fibers and has beautiful color.

The invention discloses a preparation method of goose meat, skin and bone mixed luncheon meat, which is characterized in that raw material components contain goose meat, goose skins and goose bones, and formula components contain transglutaminase (TG). The method comprises the following steps of: selecting and pretreating goose meat, goose skins and goose bones; pickling the goose meat, the goose skins and the goose bones; adding the goose meat and bone meal mixed meat paste, carrying out chopping on the obtained mixture; adding compound phosphate, and carrying out chopping on the obtained object; adding the goose skins, and carrying out chopping on the obtained object; adding pigments and spices, and carrying out chopping on the obtained object; adding starches and soy isolate proteins, and carrying out chopping on the obtained object; adding the TG, and carrying out chopping on the obtained object; carrying out weighing and die-filling on the obtained product; and sequentially carrying out TG enzyme reaction, enzyme deactivation, ripening, cooling, packaging and sterilization on the obtained product. According to the invention, the goose meat, skin and bone mixed luncheon meat is prepared by using the cross-linking effect of TG, therefore, the product form of goose products is enriched, the utilization rate of goose by-products is improved, and finally obtained products are not only better in flavor, good in taste, elastic, and good in water retention, but also has the characteristics of low fat content, high protein and high calcium, therefore, the finally obtained products are especially applicable to the crowds with obesity, hyperlipidemia, hypertension and insufficient calcium intake.

The invention includes antimicrobial ice compositions (also called frozen antimicrobial compositions), methods of preparing the compositions, and methods of using the compositions. The frozen composition includes a peroxycarboxylic acid and hydrogen peroxide. The compositions are used to prevent spoilage and microbial contamination of perishable foods, such as fresh fruit, fresh vegetables, meat, poultry, fish, seafood, and shellfish. The compositions may also be used in the processing of sausage or luncheon meat to prevent spoilage and contamination.

The invention discloses flos farfarae phlegm-reducing and cough-stopping health tea and a preparation method thereof. The flos farfarae phlegm-reducing and cough-stopping health tea is prepared from the following raw materials in parts by weight: 60-70 parts of chrysanthemum, 30-40 parts of flos farfarae, 30-40 parts of sweet osmanthus, 30-40 parts of carnation, 5-6 parts of nori, 10-12 parts of pork luncheon meat, 3-4 parts of raspberries, 7-8 parts of strawberry jam, 12-15 parts of wheat seedling juice, 5-7 parts of roselle powder, 8-10 parts of phaseolus calcaratus, 2-3 parts of sesame oil, 7-8 parts of pistachio nut powder, 1-2 parts of anise, 1-2 parts of semen cassia, 1-2 parts of cuttle bones, 1-1.5 parts of grape pips, 1-1.5 parts of sunflower roots, a proper amount of water and 35-45 parts of nutritional auxiliaries. According to the flos farfarae phlegm-reducing and cough-stopping health tea disclosed by the invention, flos farfarae is used. Although flos farfarae is mild in smell, flos farfarae is lubricative but not dried and has the functions of lubricating lung and lowering qi and reducing phlegm and stopping cough. Traditional Chinese medicines added have the functions of reducing blood fat, protecting skins, resisting irritability, protecting blood vessels, preventing radiation and protecting eyes.

The invention relates to meat can food, and in particular relates to a healthy pork luncheon meat can and a preparation method thereof. The healthy pork luncheon meat can comprises the following components in parts by weight: 46-52 parts of pork, 8-12 parts of chicken meat, 3-5 parts of pigskin, 18-22 parts of icy water, 0.1-1.5 parts of lonicera cearulea, 8-10 parts of starch, 1-2.5 parts of protein powder, 0.1-0.3 part of salt, 0.15-0.3 part of spicy materials, 0.1-0.15 part of aginomoto, 0.01-0.06 part of white sugar, 0.1-0.4 part of composite phosphate, 0.01-0.03 part of sodium erythorbate, 0.05-0.15 part of essence and 0.2-0.6 part of a thickening agent. Use of nitrate and pigment can be reduced, and meanwhile the healthy pork luncheon meat can has multiple vitamins, amino acids and active substances, has a healthcare effect for human bodies, maintains the conventional flavor and sensual experience of pork luncheon meat, and is safe to eat and healthy and nutrient.

The invention provides a preparation method for a luncheon meat with lemon dietary fiber. The preparation method comprises the following steps: (1) cleaning, stripping and slicing raw meat; (2) pickling the raw meat with a mixture at a temperature of 0 to 4 DEG C for 48 to 72 h, wherein the mixture comprises salt, white sugar and sodium nitrite; (3) carrying out chopping and mixing, i.e., placing the pickled meat in a chopping and mixing machine, adding lemon dietary fiber and flake ice and carrying out mixing and chopping for 5 to 10 min; and (4) carrying out packaging and sterilization, i.e., filling the chopped and mixed meat into a high temperature retort pouch, carrying out vacuum sealing, then carrying out sterilization at a temperature of 118 to 121 DEG C for 30 to 60 min and then carrying out back pressure cooling to room temperature. The luncheon meat prepared by using the method contains lemon dietary fiber and has reduced residual quantity of nitrite, improved water retention ability and product yield and strong resistance to oxidation.

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.

The invention relates to a luncheon meat flavor paste comprising: by weight, 30-60 parts of marinated pork enzymatic hydrolysate, 10-30 parts of lard enzymatic hydrolysate, 1-10 parts of glucose, 0.3-5 parts of xylose, 1-5 parts of amino acid, 0.1-1 parts of spice, 1-10 parts of hydroxypropyl distarch phosphate, 4-10 parts of corn starch, 0.1-1 part of xanthan gum and 10-30 parts of water. The luncheon meat flavor paste adds compositions with different weight part, and has full-bodied fragrance. The luncheon meat used the luncheon meat flavor paste can reduce the fat content and maintain the original flavor and mouthfeel, is healthy, can meet the edible requirement of people, and can be eaten safely.

The invention provides canned luncheon meat helpful for growth and digestion. The canned luncheon meat includes the following ingredients in parts by weight: meat 39-58, starch 3-7, salt 0.1-0.2, prebiotic extraction liquid 0.5-2, spices 0.2-0.4, white sugar 0.05-0.1, tea polyphenols 0.02-0.05, composite phosphates 0.05-0.2, edible essence 0.05-0.1, spirulina 0.005-0.01, dried vegetable granules 5-10 and konjac gum 0.2-0.5. The meat is at least one selected from the group consisting of beef, pork and chicken; and the concentration of the prebiotic extraction liquid is 1-2g / L. The canned luncheon meat is prepared through the steps of performing meat treatment, pickling the treated meat, performing meat mincing, performing chopping, performing vacuum stirring, performing vacuum filling and sealing, performing sterilization and performing cooling. The canned luncheon meat provided by the invention has high nutritional value, can supplement human bodies with relatively more vitamins and minerals, also can promote the digestion and absorption of the human bodies, has an obvious meat particle taste, is healthy and safe and is applicable for a large group of people.

The invention discloses a production method of canned tuna and luncheon meat. The production method includes: thawing tuna, cutting open the tuna, arranging the tuna, cooking, cooling, cleaning, thawing chicken breast, mixing, making paste, seasoning, canning and sterilizing. The production method has the advantages that the process flow is controlled strictly to guarantee food safety, tuna meat and the chicken breast are mixed sufficiently according to proportion to make the paste, other ingredients are added for seasoning, and the produced canned tuna and luncheon meat is rich in nutrition, unique in flavor, extremely good in flavor and suitable for different people.

The invention discloses garlic-fragrance pork luncheon meat which is prepared from the following raw materials in parts by weight: 50-57 parts of pork, 8-12 parts of chicken meat, 2-3 parts of pigskin, 5-15 parts of garlic, 15-20 parts of edible borneol, 0.5-0.9 part of a 1% red rice liquid, 5-8 parts of starch, 1.5-2.5 parts of protein powder, 0.15-0.35 part of salt, 0.25-0.3 part of spicy materials, 0.1-0.15 part of aginomoto, 0.08-0.12 part of white sugar, 0.25-0.35 part of sodium pyrophosphate or sodium tripolyphosphate, 0.06-0.08 part of sodium erythorbate, 0.3-0.5 part of konjac glucomannan and 0-0.006 part of sodium nitrite. The preparation method of the garlic-fragrance pork luncheon meat comprises the following steps: pretreating a pork raw material, treating the garlic, detecting metals, pickling, cutting and mixing, stirring in vacuum, filling into cans, and sterilizing, thereby obtaining the garlic-fragrance pork luncheon meat. The garlic-fragrance pork luncheon meat has the characteristics of being compact in meat quality, smooth in cut surface, rich in elasticity, unique in flavor, safe and healthy, compact after being heated, and the like.

The invention relates to a processing method of canned preserved fruit pork luncheon meat. The canned preserved fruit pork luncheon meat as a new product is prepared from natural raw materials such as meat, mixed preserved fruit paste, konjac gel, carmine radishes, bone paste, sticky rice powder, corn starch and white granulated sugar according to a can method. The canned preserved fruit pork luncheon meat is aromatic, sweet, unique in flavor, rich in nutrition, delicious and safe, can meet different tastes and diversified and personalized crow demands. The processing method is simple, the meat does not need to be salted, the production cycle is short, the canned preserved fruit pork luncheon meat does not contain additives such as nitrite, composite phosphate and synthetic pigments, and the quality guarantee period of the canned preserved fruit pork luncheon meat is more than two years.

The invention discloses luncheon meat containing brown algae dietary fiber and a preparation method of the luncheon meat. The luncheon meat comprises the following raw materials in parts by weight: 20-30 parts of pork, 8-10 parts of chicken, 3-5 parts of pork fat, 30-45 parts of flake ice, 1.0-2.5 parts of protein powder, 0.8-1.2 parts of edible salt, 0.8-1.5 parts of sweetening agent, 0.08-0.12 part of umami regulator, 0.012-0.014 part of nitrite, 1.5-2.5 parts of brown algae dietary fiber powder, 2.5-5 parts of starch, 0.05-0.2 part of phosphate, 0-1 part of pigment and 0-1 part of flavor regulator. Through the luncheon meat disclosed by the invention, the use amount of meat is reduced, the brown algae dietary fiber powder is added, the use amount of phosphate is reduced, and the original flavor and sensory experience of luncheon meat are kept; the luncheon meat is in low fat and calorie and balanced in nutrition; and the preparation method disclosed by the invention is simple in process, convenient to control and easy to industrialize, and the water retention property and the yield of the luncheon meat are improved.

The invention discloses a formula, a preparation method and an application technology of a high-extension deep-drawn luncheon meat can inner wall coating. The two-layer coating has excellent tensile resistance, and the coating still has excellent resistance to high temperature sterilization, sulfur cooking, salt cooking and electrochemical corrosion after subjected to high-tension deep drawing. Acoating layer formed after coating a luncheon meat can plate with the coating through transparent primer coating and transparent top coating application by using the technology still makes the meat easily separated after subjected to high tension, high temperature sterilization and salt cooking; the coating has a high slipperiness, does not need to be sprayed with wax, and is convenient to operateand construct; and the above food packaging material coating does not contain any toxic monomer, and is completely free of BPA, PVC and other toxic substances.

Discloses automatic incoming goods conveying equipment. The equipment comprises: an adjusting assembly; an upper conveying assembly, disposed on the adjusting assembly; a sorting assembly, disposed on one side of the adjusting assembly; and a lower conveying mechanism, disposed below the upper conveying assembly. The adjusting assembly is used for adjusting the height of the upper conveying assembly, the upper conveying assembly extends into a container of a transport vehicle and is used for fixing and transferring conveyed objects, the sorting assembly is used for slitting the conveyed objects, and the lower conveying mechanism is used for conveying the conveyed objects. When food such as luncheon meat is processed, pork or beef can be conveniently fed, the automation degree of pork or beef feeding is improved, the conveying efficiency of pork or beef feeding is improved, pork or beef can be conveniently conveyed to corresponding processing equipment from the transport vehicle, after transferring, the unloading operation of the pork or the beef is facilitated, and the pork or the beef is conveniently and simply sorted in the conveying process, so that the subsequent processing of the pork or the beef is facilitated.

The invention discloses a processing method of meat-particle luncheon meat. On the basis of original meat-paste luncheon meat, granular frozen meat particles are manufactured through the process that frozen meat is directly chopped and is placed in emulsification meat paste in a stirring mode, and the meat-particle luncheon meat is formed. Slices of the meat-particle luncheon meat have meat particles, the layering feeding is strong, the chewing taste is different from that of original meat paste production, and the chewing elasticity and chewing enjoyment are improved in the great degree.

The invention discloses a processing technology of coix seed-rabbit meat luncheon meat, wherein the processing technology includes the following processes: meat pretreatment: thawing rabbit meat, andcutting the rabbit meat into blocks; preparation of a pickling material and injection of the pickling material, and pickling: injecting the injection pickling material into the rabbit meat blocks, carrying out rolling pickling for 30 min to relax rabbit meat muscles so as to make the injection pickling material and the rabbit meat mixed better, immersing the rabbit meat blocks in the pickling material, and pickling for 12 h at low temperature of 0-5 DEG C; rough chopping and mixing, preparation of an affine cudweed juice, and fermentation: mixing the affine cudweed juice and the minced crude rabbit meat evenly, inoculating the minced crude rabbit meat as a culture medium with 0.002-0.005 part of lactobacillus plantarum, and fermenting for 12 h at the temperature of 35-45 DEG C; preparationof a chopping and mixing material, and fine chopping and mixing: finely chopping and mixing the fermented minced crude rabbit meat, adding the chopping and mixing material, and chopping and mixing together; and subsequent treatment: filling, cooking, sterilizing, and labeling, packaging, and putting in storage after inspection. The rabbit meat luncheon meat prepared by the technology has strong antioxidant ability, is not easy to deteriorate, has strong flavor, and is rich in absorbable free flavonoids.

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.

The invention discloses a canned food box for containing luncheon meat, which comprises: a box body with an opening on the upper part; a cover body, which includes a main body and a knife, the main body is flat, closed in the opening, and pre-pressed with the box body There is a cutting seam, the knife is in the shape of a sheet, and it is arranged at the lower part of the main body, and the connecting end of the knife is connected to the main body, and the connecting end of the knife is provided with a bending seam. When the main body is closed in the opening, the knife is placed close to the main body. The bending seam bends the knife, the knife breaks along the bending seam, and is separated from the main body; the pull ring, which is arranged on the upper part of the main body, pulls the main body to tear along the cutting seam, so that the main body and the The box body is separated; the plastic film is arranged on the lower part of the main body, and the plastic film covers the knife, and the surrounding edges of the plastic film are aligned with the cutting seam; the rubber sheath is removably set on the root of the pull ring . The invention improves the eating convenience of the canned luncheon meat.

The invention discloses canned luncheon meat and a preparation method thereof in the field of foods. According to the invention, frozen pork, ice water, vegetable protein, starch, edible salt, white sugar, monosodium glutamate, spices and the like are used as raw materials, a unique double-rolling processing and wrapping type filling mode is adopted, and processes of vacuum mixing, high-temperature sterilization and the like are combined for production, so that the prepared luncheon meat product is rich in flavor and delicious in taste. The finished product has the advantages of compact and tender texture, high elasticity, uniform texture, no bleeding, no fat and jelly precipitation and excellent quality, and the content of auxiliary material blocks with the particle size of more than or equal to 0.5 mm in the finished product is lower than 0.2%.