CN105124614A - Nutrition lunch canned meat and making method thereof - Google Patents
Nutrition lunch canned meat and making method thereof Download PDFInfo
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- CN105124614A CN105124614A CN201510684197.XA CN201510684197A CN105124614A CN 105124614 A CN105124614 A CN 105124614A CN 201510684197 A CN201510684197 A CN 201510684197A CN 105124614 A CN105124614 A CN 105124614A
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- 230000035764 nutrition Effects 0.000 title claims abstract description 28
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 35
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000013599 spices Nutrition 0.000 claims abstract description 27
- 229920002261 Corn starch Polymers 0.000 claims abstract description 17
- 239000008120 corn starch Substances 0.000 claims abstract description 17
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 16
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 16
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- 229920002581 Glucomannan Polymers 0.000 claims abstract description 16
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 15
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 15
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- 239000010452 phosphate Substances 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000015278 beef Nutrition 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000196324 Embryophyta Species 0.000 claims description 41
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- 239000002994 raw material Substances 0.000 claims description 23
- 238000002360 preparation method Methods 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 229940099112 cornstarch Drugs 0.000 claims description 16
- 240000006927 Foeniculum vulgare Species 0.000 claims description 15
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 15
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 15
- 240000004760 Pimpinella anisum Species 0.000 claims description 15
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 15
- 240000001341 Reynoutria japonica Species 0.000 claims description 15
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 235000010350 erythorbic acid Nutrition 0.000 claims description 14
- 235000019991 rice wine Nutrition 0.000 claims description 14
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 13
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- 239000006286 aqueous extract Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
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- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 241000243229 Allium haematochiton Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000545442 Radix Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
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- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
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- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
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- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
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- 239000000284 extract Substances 0.000 abstract 1
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- 241000234314 Zingiber Species 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 7
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- 239000002932 luster Substances 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
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- 208000001953 Hypotension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
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- 201000011510 cancer Diseases 0.000 description 1
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- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
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- 235000012631 food intake Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
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- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses nutrition lunch canned meat and a making method thereof, and belongs to the technical field of canned food. The nutrition lunch canned meat is made of 60-70 parts of meat, 2-8 parts of corn starch, 1-3 parts of yellow wine, 0.5-1.5 parts of salt, 0.2-0.8 part of white sugar, 0.05-0.08 part of I+G, 0.01-0.03 part of composite phosphate, 0.2-0.35 part of konjac glucomannan, 0.15-0.3 part of chilli powder, 0.02-0.04 part of spice, 0.01-0.015 part of fresh ginger, 0.005-0.01 part of D-erythorbic acid, and 0.5-1 part of a plant extract. The meat is pork or beef. The plant extract is a water extract of astragalus membranaceus, pericarpium citri reticulatae, cassia seeds, polygonum multiflorum and Chinese dates. The concentration of the plant extract is 0.5-1.5 g/L. The nutrition lunch canned meat has a certain health care effect, fine and smooth taste and aromatic flavor.
Description
Technical field
The present invention relates to a kind of Nutrition lunch canned meat and preparation method thereof, belong to tinned food technical field.
Background technology
Along with the raising of Living consumption, trip, tourism constantly increase, and food consumption idea and mode quietly change, and a lot of family attempts to free from kitchen, reduce fume pollution, alleviate housework.The feature of just convenient, healthy with it, the easy storage of tinned food, has adapted to the daily need of people, day by day welcomed by the people.Pork luncheon meat is a kind of canned compression meat gruel, and primary raw material is pork, chicken or beef, adds starch, spice and other food additives and makes.
Usually pork luncheon meat is cut into slices, be used for pressing from both sides bread, heat food or boiling hot chafing dish and eat.This canned food instant, can carry with, and is the good merchantable brand of tourism, trip.
It is CN101797043A that State Intellectual Property Office discloses a publication number on August 1st, 2010, name is called " preparation method of a kind of mushroom luncheon meat and mushroom luncheon meat " patent of invention, disclosed in this patent, pork luncheon meat contains the raw material of following weight percentage, pork 60-70%, mushroom 1-25%, cornstarch 4-7%, ice bits 8-15%, salt-mixture 1.5%.The present invention has the advantage that fat content is low, protein content is high, mushroom has enhancing body immunity function simultaneously, by improving the immunologic function of human body, with control or eliminating bacteria, virus and cancer cell invasion, also have simultaneously reducing blood lipid, norcholesterol, hypotensive, purify the blood, improve the effects such as blood circulation.
The composition of this pork luncheon meat is single, and fragrance is strong not, and color and luster is not good.
And for example publication number is CN104187759A, the patent of invention that name is called " a kind of fragrant peppery canned pork luncheon meat and preparation method thereof ", and this pork luncheon meat comprises following raw material: pork, chicken, cornstarch, edible salt, white granulated sugar, I+G, monosodium glutamate, sodium phosphate trimer, sodium pyrophosphate, xanthans, konjac glucomannan, chilli pepper or bright red hot pepper, red date powder, D-araboascorbic acid sodium, spice, salt solution; Described spice is the mixture of semen myristicae and pepper powder, and its mixed proportion is 1:2 ~ 4; Its preparation method comprises: raw material pre-treatment, pickle, cut mix, filling and sterilisation step.This fragrant peppery pork luncheon meat is tight in a organized way, and tangent plane is smooth, high resilience, and meat-like flavor is strong, delicate mouthfeel, the feature that can whet the appetite.
Although the mouthfeel of this pork luncheon meat is fine and smooth, the color and luster of its pork luncheon meat is still not good, can not improve the appetite of eater better, can not have the multiple advantage of mouthfeel, nutrition and color and luster concurrently.
Summary of the invention
An object of the present invention is to provide a kind of new Nutrition lunch canned meat, selected and proportion design by specific raw material, and add plant extraction liquid, make the nutrition of pork luncheon meat of the present invention abundanter, delicate mouthfeel, aromatic flavour, and eater's appetite can be improved.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
A kind of Nutrition lunch canned meat, is characterized in that: comprise following raw material by weight: meat 60 ~ 70 parts, cornstarch 2 ~ 8 parts, yellow rice wine 1 ~ 3 part, salt 0.5 ~ 1.5 part, white sugar 0.2 ~ 0.8 part, I+G0.05 ~ 0.08 part, composite phosphate 0.01 ~ 0.03 part, konjac glucomannan 0.2 ~ 0.35 part, chilli powder 0.15 ~ 0.3 part, spice 0.02 ~ 0.04 part, 0.01 ~ 0.015 part, ginger, D-araboascorbic acid 0.005 ~ 0.01 part; Plant extraction liquid 0.5 ~ 1 part; Described meat is the one in pork, beef;
Described plant extraction liquid is the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, the concentration 0.5 ~ 1.5g/L of plant extraction liquid.
In order to realize the present invention better, the fineness of described chilli powder is 60 ~ 80 orders.
Described onion is red skin onion.
Described spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and fineness is 80 ~ 100 orders; The mixed proportion of described anise, tsaoko, fennel, cassia bark is 4:2:1:1.
The preparation method of described plant extraction liquid is as follows: be add 5 ~ 8 parts of Radixs Astragali in the pure water of 100 parts to weight portion, 3 ~ 6 parts of dried orange peels, 3 ~ 6 parts of cassia seeds, 2 ~ 4 parts of cassia seeds, 1 ~ 2 part of fleece-flower root, 1 ~ 2 portion of date, boil, after boiling rear continuation infusion 1.5 ~ 2h, elimination solid residue, gets filtrate cooling.
Another object of the present invention is to provide the preparation method of described pork luncheon meat, comprises the following steps:
A. pretreatment of raw material
By fresh or after thawing meat, after cleaning with clear water, be cut into the fritter of 100 ~ 200g, for subsequent use;
B. pickle
Meat good for steps A pretreatment and the yellow rice wine taken by weight, salt, composite phosphate, ginger powder are joined in curing container, pickles;
C. cut and mix
The meat pickled by step B and the cornstarch taken by weight, white sugar, I+G, konjac glucomannan, chilli powder, spice, D-araboascorbic acid, plant extraction liquid join in cutmixer to carry out cutting to be mixed evenly;
D. step C being cut the raw material mixed carries out filling, through sterilizing after filling.
In above-mentioned steps B, described in time of pickling be 24 ~ 36h, pickling temperature is 0 ~ 5 DEG C.
In step C, described in cut to mix to cut under vacuum and mix, cutting the temperature of mixing is 4 ~ 6 DEG C, and cutting the time of mixing is 5 ~ 8min, and the low vacuum of cutmixer is in 0.06MPa.
In step D, described filling time, the temperature of material is less than 8 DEG C.
In step D, the temperature of described sterilizing is 120 ~ 125 DEG C, and sterilization time is 3 ~ 5min.
Beneficial effect of the present invention:
(1) the present invention is by adding cornstarch, konjac glucomannan, improve the soft sense of pork luncheon meat meat, by the fresh fragrant mouthfeel of adding chilli powder, spice, onion improve pork luncheon meat further, by the raw material of special ratios with the use of, enrich mouthfeel and the fragrance of pork luncheon meat on the whole, and by adding the natural colouring matter of nonhazardous, improve the appetite of eater; The present invention is also added with a certain amount of plant extraction liquid, described plant extraction liquid is the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, concentration 0.5 ~ the 1.5g/L of plant extraction liquid, add the mouthfeel that plant extraction liquid not only can enrich pork luncheon meat, also improve the nutrition of pork luncheon meat, make pork luncheon meat of the present invention have certain health-care efficacy.
(2) spice of the present invention is anise, tsaoko, fennel, the ground mixture of cassia bark, and fineness is 80 ~ 100 orders; Spices within the scope of this particular fineness is more suitable in pork luncheon meat goods, and be unlikely to thick, cause the granular sensation weight of pork luncheon meat, it is meticulous to be also unlikely to, and increases production cost.The mixed proportion of described anise, tsaoko, fennel, cassia bark is 4:2:1:1, the anise of special ratios, tsaoko, fennel are as spice of the present invention, make the fragrance of pork luncheon meat of the present invention be unlikely to too strong and mask the fragrance of meat itself, also be unlikely to the fragrance only having meat dullness, its fragrance is more moderate.
(4) in the preparation method of pork luncheon meat of the present invention, first add yellow rice wine to raw meat, after salt, composite phosphate, ginger powder pickle, then carry out cutting mixing, effectively can dispel the fishy smell of meat, and the tasty better of meat can be made.
(5), in the preparation method of pork luncheon meat of the present invention, sterilizing uses the sterilizing of high temperature section time, and its sterilization effect is good, and does not affect the meat taste of finished product.
Detailed description of the invention
Embodiment 1
A kind of Nutrition lunch canned meat, comprises following raw material by weight: pork 60 parts, cornstarch 2 parts, yellow rice wine 1 part, salt 0.5 part, white sugar 0.2 part, I+G0.05 part, composite phosphate 0.01 part, konjac glucomannan 0.2 part, chilli powder 0.15 part, spice 0.02 part, 0.01 part, ginger, D-araboascorbic acid 0.005 part; Plant extraction liquid 0.5 part; Described plant extraction liquid is the concentration 0.5g/L of the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, plant extraction liquid.
Embodiment 2
A kind of Nutrition lunch canned meat, comprises following raw material by weight: 70 parts, beef, cornstarch 8 parts, yellow rice wine 3 parts, salt 1.5 parts, white sugar 0.8 part, I+G0.08 part, composite phosphate 0.03 part, konjac glucomannan 0.35 part, chilli powder 0.3 part, spice 0.04 part, 0.015 part, ginger, D-araboascorbic acid 0.01 part; Plant extraction liquid 1 part; Described plant extraction liquid is the concentration 1.5g/L of the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, plant extraction liquid.
Embodiment 3
A kind of Nutrition lunch canned meat, comprises following raw material by weight: pork 68 parts, cornstarch 5 parts, yellow rice wine 2 parts, salt 0.8 part, white sugar 0.6 part, I+G0.06 part, composite phosphate 0.02 part, konjac glucomannan 0.3 part, chilli powder 0.18 part, spice 0.025 part, 0.018 part, ginger, D-araboascorbic acid 0.008 part; Plant extraction liquid 0.8 part;
Described plant extraction liquid is the concentration 1.2g/L of the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, plant extraction liquid.
In the present embodiment, the fineness of described chilli powder is 60 orders; Onion is red skin onion, and the fragrance of red skin onion is better, and can for giving the effect of the redness of pork luncheon meat.
Embodiment 4
A kind of Nutrition lunch canned meat, comprises following raw material by weight: pork 62 parts, cornstarch 3 parts, yellow rice wine 1.5 parts, salt 0.8 part, white sugar 0.6 part, I+G0.06 part, composite phosphate 0.025 part, konjac glucomannan 0.25 part, chilli powder 0.18 part, spice 0.035 part, 0.012 part, ginger, D-araboascorbic acid 0.008 part; Plant extraction liquid 0.6 part;
Described plant extraction liquid is the concentration 0.8g/L of the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, plant extraction liquid; Described onion is red skin onion.
Described spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and fineness is 80 orders; The mixed proportion of described anise, tsaoko, fennel, cassia bark is 4:2:1:1.
Embodiment 5
A kind of Nutrition lunch canned meat, comprises following raw material by weight: pork 62 parts, cornstarch 3 parts, yellow rice wine 1.5 parts, salt 0.8 part, white sugar 0.6 part, I+G0.08 part, composite phosphate 0.03 part, konjac glucomannan 0.35 part, chilli powder 0.3 part, spice 0.04 part, 0.01 part, ginger, D-araboascorbic acid 0.005 part; Plant extraction liquid 0.5 part; Described plant extraction liquid is the concentration 0.8g/L of the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, plant extraction liquid; Described onion is red skin onion.
Described spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and fineness is 100 orders; The mixed proportion of described anise, tsaoko, fennel, cassia bark is 4:2:1:1; The preparation method of described plant extraction liquid is as follows: be add 5 parts of Radixs Astragali in the pure water of 100 parts, 3 parts of dried orange peels, 3 parts of cassia seeds, 2 parts of cassia seeds to weight portion, 1 part of fleece-flower root, 1 portion of date, boils, after boiling rear continuation infusion 1.5h, elimination solid residue, gets filtrate cooling.
Embodiment 6
A kind of Nutrition lunch canned meat, comprises following raw material by weight: 75 parts, beef, cornstarch 3 parts, yellow rice wine 1.5 parts, salt 0.8 part, white sugar 0.7 part, I+G0.06 part, composite phosphate 0.02 part, konjac glucomannan 0.3 part, chilli powder 0.18 part, spice 0.03 part, 0.012 part, ginger, D-araboascorbic acid 0.008 part; Plant extraction liquid 0.8 part; Described plant extraction liquid is the concentration 0.8g/L of the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, plant extraction liquid.
In the present embodiment, the fineness of described chilli powder is 60 ~ 80 orders.
Described onion is red skin onion.
Described spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and fineness is 90 orders; The mixed proportion of described anise, tsaoko, fennel, cassia bark is 4:2:1:1.
The preparation method of described plant extraction liquid is as follows: be add 8 parts of Radixs Astragali in the pure water of 100 parts, 6 parts of dried orange peels, 6 parts of cassia seeds, 4 parts of cassia seeds to weight portion, 2 parts of fleece-flowers root, 2 portions of dates, boil, after boiling rear continuation infusion 2h, elimination solid residue, gets filtrate cooling.
The pork luncheon meat preparation method of the present embodiment is as follows:
A. pretreatment of raw material
By fresh or after thawing meat, after cleaning with clear water, be cut into the fritter of 100 ~ 200g, for subsequent use;
B. pickle
Meat good for steps A pretreatment and the yellow rice wine taken by weight, salt, composite phosphate, ginger powder are joined in curing container, pickles;
C. cut and mix
The meat pickled by step B and the cornstarch taken by weight, white sugar, I+G, konjac glucomannan, chilli powder, spice, D-araboascorbic acid, plant extraction liquid join in cutmixer to carry out cutting to be mixed evenly;
D. step C being cut the raw material mixed carries out filling, through sterilizing after filling.
In above-mentioned steps B, described in time of pickling be 24h, pickling temperature is 0 DEG C.
Embodiment 7
A kind of Nutrition lunch canned meat, comprises following raw material by weight: pork 62 parts, cornstarch 3 parts, yellow rice wine 1.5 parts, salt 0.8 part, white sugar 0.6 part, I+G0.08 part, composite phosphate 0.03 part, konjac glucomannan 0.35 part, chilli powder 0.3 part, spice 0.04 part, 0.015 part, ginger, D-araboascorbic acid 0.01 part; Plant extraction liquid 1 part; Described plant extraction liquid is the concentration 1.5g/L of the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, plant extraction liquid.
In the present embodiment, the fineness of described chilli powder is 60 ~ 80 orders.
Described onion is red skin onion.
Described spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and fineness is 90 orders; The mixed proportion of described anise, tsaoko, fennel, cassia bark is 4:2:1:1.
The preparation method of described plant extraction liquid is as follows: be add 6 parts of Radixs Astragali in the pure water of 100 parts, 5 parts of dried orange peels, 5 parts of cassia seeds, 3 parts of cassia seeds to weight portion, 1.5 parts of fleece-flowers root, 1.5 portions of dates, boil, after boiling rear continuation infusion 2h, elimination solid residue, gets filtrate cooling.
The preparation method of the pork luncheon meat of the present embodiment is as follows:
A. pretreatment of raw material
By fresh or after thawing meat, after cleaning with clear water, be cut into the fritter of 100 ~ 200g, for subsequent use;
B. pickle
Meat good for steps A pretreatment and the yellow rice wine taken by weight, salt, composite phosphate, ginger powder are joined in curing container, pickles;
C. cut and mix
The meat pickled by step B and the cornstarch taken by weight, white sugar, I+G, konjac glucomannan, chilli powder, spice, D-araboascorbic acid, plant extraction liquid join in cutmixer to carry out cutting to be mixed evenly;
D. step C being cut the raw material mixed carries out filling, through sterilizing after filling.
In above-mentioned steps B, described in time of pickling be 36h, pickling temperature is 5 DEG C.
In step C, described in cut to mix to cut under vacuum and mix, cutting the temperature of mixing is 4 DEG C, and cutting the time of mixing is 5min, and the low vacuum of cutmixer is in 0.06MPa.
In step D, described filling time, the temperature of material is less than 8 DEG C.
In step D, the temperature of described sterilizing is 120 DEG C, and sterilization time is 3min.
Embodiment 8
The difference of the present embodiment and embodiment 7 is:
In step B, described in time of pickling be 32h, pickling temperature is 2 DEG C.
In step C, described in cut to mix to cut under vacuum and mix, cutting the temperature of mixing is 6 DEG C, and cutting the time of mixing is 8min, and the low vacuum of cutmixer is in 0.06MPa.
In step D, described filling time, the temperature of material is less than 8 DEG C.
In step D, the temperature of described sterilizing is 125 DEG C, and sterilization time is 5min.
Claims (10)
1. a Nutrition lunch canned meat, is characterized in that: comprise following raw material by weight: meat 60 ~ 70 parts, cornstarch 2 ~ 8 parts, yellow rice wine 1 ~ 3 part, salt 0.5 ~ 1.5 part, white sugar 0.2 ~ 0.8 part, I+G0.05 ~ 0.08 part, composite phosphate 0.01 ~ 0.03 part, konjac glucomannan 0.2 ~ 0.35 part, chilli powder 0.15 ~ 0.3 part, spice 0.02 ~ 0.04 part, 0.01 ~ 0.015 part, ginger, D-araboascorbic acid 0.005 ~ 0.01 part; Plant extraction liquid 0.5 ~ 1 part; Described meat is the one in pork, beef;
Described plant extraction liquid is the aqueous extract of the Radix Astragali, dried orange peel, cassia seed, the fleece-flower root, date, the concentration 0.5 ~ 1.5g/L of plant extraction liquid.
2. Nutrition lunch canned meat as claimed in claim 1, is characterized in that: the fineness of described chilli powder is 60 ~ 80 orders.
3. Nutrition lunch canned meat as claimed in claim 1, is characterized in that: described onion is red skin onion.
4. Nutrition lunch canned meat as claimed in claim 1, it is characterized in that: described spice is anise, tsaoko, fennel, the ground mixture of cassia bark, fineness is 80 ~ 100 orders; The mixed proportion of described anise, tsaoko, fennel, cassia bark is 4:2:1:1.
5. Nutrition lunch canned meat as claimed in claim 1, it is characterized in that: the preparation method of described plant extraction liquid is as follows: be add 5 ~ 8 parts of Radixs Astragali in the pure water of 100 parts to weight portion, 3 ~ 6 parts of dried orange peels, 3 ~ 6 parts of cassia seeds, 2 ~ 4 parts of cassia seeds, 1 ~ 2 part of fleece-flower root, 1 ~ 2 portion of date, boils, after boiling rear continuation infusion 1.5 ~ 2h, elimination solid residue, gets filtrate cooling.
6. the preparation method of the Nutrition lunch canned meat as described in any one of Claims 1 to 5, is characterized in that: comprise the following steps:
A. pretreatment of raw material
By fresh or after thawing meat, after cleaning with clear water, be cut into the fritter of 100 ~ 200g, for subsequent use;
B. pickle
Meat good for steps A pretreatment and the yellow rice wine taken by weight, salt, composite phosphate, ginger powder are joined in curing container, pickles;
C. cut and mix
The meat pickled by step B and the cornstarch taken by weight, white sugar, I+G, konjac glucomannan, chilli powder, spice, D-araboascorbic acid, plant extraction liquid join in cutmixer to carry out cutting to be mixed evenly;
D. step C being cut the raw material mixed carries out filling, through sterilizing after filling.
7. the preparation method of Nutrition lunch canned meat as claimed in claim 6, is characterized in that: in step B, described in time of pickling be 24 ~ 36h, pickling temperature is 0 ~ 5 DEG C.
8. the preparation method of Nutrition lunch canned meat as claimed in claim 6, is characterized in that: in step C, described in cut to mix to cut under vacuum and mix, cutting the temperature of mixing is 4 ~ 6 DEG C, and cutting the time of mixing is 5 ~ 8min, and the low vacuum of cutmixer is in 0.06MPa.
9. the preparation method of Nutrition lunch canned meat as claimed in claim 6, is characterized in that: in step D, described filling time, the temperature of material is less than 8 DEG C.
10. the preparation method of Nutrition lunch canned meat as claimed in claim 6, it is characterized in that: in step D, the temperature of described sterilizing is 120 ~ 125 DEG C, and sterilization time is 3 ~ 5min.
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| CN201510684197.XA CN105124614A (en) | 2015-10-22 | 2015-10-22 | Nutrition lunch canned meat and making method thereof |
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| CN108740802A (en) * | 2018-06-01 | 2018-11-06 | 益家元品实业（厦门）有限公司 | A kind of canned meat and its production technology |
| CN109567050A (en) * | 2018-11-23 | 2019-04-05 | 四川飘香远大食品有限公司 | A kind of spicy canned pork luncheon meat and preparation method thereof |
| CN114468241A (en) * | 2022-02-10 | 2022-05-13 | 上海梅林食品有限公司 | Canned luncheon meat product and production process thereof |
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