CN105146555A - Luncheon meat can - Google Patents
Luncheon meat can Download PDFInfo
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- CN105146555A CN105146555A CN201510684467.7A CN201510684467A CN105146555A CN 105146555 A CN105146555 A CN 105146555A CN 201510684467 A CN201510684467 A CN 201510684467A CN 105146555 A CN105146555 A CN 105146555A
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- luncheon meat
- starch
- pork luncheon
- meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 48
- 235000015277 pork Nutrition 0.000 claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 28
- 239000002562 thickening agent Substances 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 19
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 18
- 239000010452 phosphate Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 11
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 239000008107 starch Substances 0.000 claims description 27
- 235000013599 spices Nutrition 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 20
- 240000006927 Foeniculum vulgare Species 0.000 claims description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 17
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 13
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 11
- 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 claims description 11
- 235000010350 erythorbic acid Nutrition 0.000 claims description 11
- 229910052708 sodium Inorganic materials 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 11
- 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 11
- 235000020097 white wine Nutrition 0.000 claims description 11
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 7
- 235000011180 diphosphates Nutrition 0.000 claims description 7
- 229940005740 hexametaphosphate Drugs 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 7
- 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 description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 229920000609 methyl cellulose Polymers 0.000 claims description 3
- 239000001923 methylcellulose Substances 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims 3
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 description 16
- 240000009023 Myrrhis odorata Species 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 10
- 229940048084 pyrophosphate Drugs 0.000 description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 230000036528 appetite Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 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
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000004709 cell invasion Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 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
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003839 salts Chemical class 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
- 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
- 238000004659 sterilization and disinfection Methods 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a luncheon meat can, and belongs to the technical field of can food. The luncheon meat can comprises the following raw materials in parts by weight: 60-75 parts of pork, 1-6 parts of starches, 0.5-1.5 parts of spirit, 0.5-1.5 parts of iodized salt, 0.2-0.8 part of white granulated sugar, 0.02-0.06 part of I+G, 0.01-0.03 part of composite phosphate, 0.2-0.5 part of a thickening agent, 0.15-0.3 part of chilli powder, 0.01-0.04 part of spicies, 0.01-0.015 part of raw gingers, 0.005-0.008 part of garlic, 0.005-0.01 part of beet red and 0.001-0.01 part of D-sodium isoascorbate. The luncheon meat of the luncheon meat can has the advantages of delicious taste, mellow fragrance and bright color.
Description
Technical field
The present invention relates to a kind of canned pork luncheon meat, 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
The present invention aims to provide a kind of new canned pork luncheon meat, is selected and proportion design by specific raw material, makes pork luncheon meat of the present invention have delicate mouthfeel, aromatic flavour, improves the advantage of eater's appetite.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
A kind of canned pork luncheon meat, it is characterized in that: comprise following raw material by weight: pork 60 ~ 75 parts, starch 1 ~ 6 part, white wine 0.5 ~ 1.5 part, iodized salt 0.5 ~ 1.5 part, white granulated sugar 0.2 ~ 0.8 part, I+G0.02 ~ 0.06 part, composite phosphate 0.01 ~ 0.03 part, thickener 0.2 ~ 0.5 part, chilli powder 0.15 ~ 0.3 part, spice 0.01 ~ 0.04 part, 0.01 ~ 0.015 part, ginger, 0.005 ~ 0.008 part, garlic, beet red 0.005 ~ 0.01 part, 0.001 ~ 0.01 part, D-araboascorbic acid sodium.
Further, described starch is the one in cornstarch, starch from sweet potato, pea starch.
Described composite phosphate is the mixture of tripolyphosphate, pyrophosphate, hexametaphosphate.
Described thickener is the one in konjac glucomannan, carragheen, locust bean gum, methylcellulose.
The fineness of described chilli powder is 40 ~ 80 orders.
Described spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and the mixed proportion of described anise, tsaoko, fennel, cassia bark is 3:2:1:1.
The fineness of the ground mixture of described anise, tsaoko, fennel is 80 ~ 100 orders.
The present invention has following beneficial effect:
(1) the present invention is by adding starch, thickener, improve the soft sense of pork luncheon meat meat, by the fresh fragrant mouthfeel of adding chilli powder, white wine, spice, ginger, garlic, 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.
(2) thickener of the present invention is the one in konjac glucomannan, carragheen, locust bean gum, methylcellulose, and thickener can improve the compactness of meat, increases the elasticity mouthfeel of meat.
(3) spice of the present invention is anise, tsaoko, fennel, the ground mixture of cassia bark, and the mixed proportion of described anise, tsaoko, fennel, cassia bark is 3:2:1:1., the anise of special ratios, tsaoko, fennel, cassia bark are as spice of the present invention, and make the fragrance of pork luncheon meat of the present invention be unlikely to too strong and mask the fragrance of meat itself, be also unlikely to the fragrance only having meat dullness, its fragrance is more moderate.
(4) fineness of spice of the present invention is 80 ~ 100 orders, and the 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.
Detailed description of the invention
Embodiment 1
A kind of canned pork luncheon meat, comprises following raw material by weight: pork 60, part, starch 1 part, white wine 0.5 part, iodized salt 0.5 part, white granulated sugar 0.2 part, I+G0.02 part, composite phosphate 0.01 part, thickener 0.2 part, chilli powder 0.15 part, spice 0.01 part, 0.01 part, ginger, 0.005 part, garlic, beet red 0.005 part, 0.001 part, D-araboascorbic acid sodium.
Embodiment 2
A kind of canned pork luncheon meat, comprises following raw material by weight: pork 75 parts, starch 6 parts, white wine 1.5 parts, iodized salt 1.5 parts, white granulated sugar 0.8 part, I+G0.06 part, composite phosphate 0.03 part, thickener 0.5 part, chilli powder 0.3 part, spice 0.04 part, 0.015 part, ginger, 0.008 part, garlic, beet red 0.01 part, 0.01 part, D-araboascorbic acid sodium.
Embodiment 3
A kind of canned pork luncheon meat, comprises following raw material by weight: pork 70 parts, starch 4 parts, white wine 1 part, iodized salt 0.8 part, white granulated sugar 0.6 part, I+G0.03 part, composite phosphate 0.02 part, thickener 0.3 part, chilli powder 0.2 part, spice 0.03 part, 0.012 part, ginger, 0.006 part, garlic, beet red 0.008 part, 0.007 part, D-araboascorbic acid sodium.
In the present embodiment, starch is cornstarch.
Embodiment 4
A kind of canned pork luncheon meat, comprise following raw material by weight: pork 60, part, starch 1 part, white wine 0.7 part, iodized salt 0.5 part, white granulated sugar 0.6 part, I+G0.06 part, composite phosphate 0.02 part, thickener 0.4 part, chilli powder 0.18 part, spice 0.02 part, 0.014 part, ginger, 0.006 part, garlic, beet red 0.006 part, 0.002 part, D-araboascorbic acid sodium.
In the present embodiment, starch is starch from sweet potato; Composite phosphate is the mixture of tripolyphosphate, pyrophosphate, hexametaphosphate.
Embodiment 5
A kind of canned pork luncheon meat, comprises following raw material by weight: pork 65 parts, starch 5 parts, white wine 0.6 part, iodized salt 0.6 part, white granulated sugar 0.7 part, I+G0.05 part, composite phosphate 0.015 part, thickener 0.4 part, chilli powder 0.25 part, spice 0.035 part, 0.014 part, ginger, 0.006 part, garlic, beet red 0.008 part, 0.008 part, D-araboascorbic acid sodium.
In the present embodiment, starch is pea starch; Composite phosphate is the mixture of tripolyphosphate, pyrophosphate, hexametaphosphate; Thickener is konjac glucomannan.
Embodiment 6
A kind of canned pork luncheon meat, comprises following raw material by weight: pork 65 parts, starch 5 parts, white wine 0.6 part, iodized salt 0.6 part, white granulated sugar 0.3 part, I+G0.05 part, composite phosphate 0.01 part, thickener 0.2 part, chilli powder 0.25 part, spice 0.035 part, 0.014 part, ginger, 0.006 part, garlic, beet red 0.008 part, 0.008 part, D-araboascorbic acid sodium.
In the present embodiment, starch is cornstarch; Composite phosphate is the mixture of tripolyphosphate, pyrophosphate, hexametaphosphate; Thickener is carragheen; The fineness of chilli powder is 10 orders; Spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and the mixed proportion of described anise, tsaoko, fennel, cassia bark is 3:2:1:1.
Embodiment 7
A kind of canned pork luncheon meat, comprise following raw material by weight: pork 60, part, starch 1 part, white wine 0.7 part, iodized salt 0.5 part, white granulated sugar 0.6 part, I+G0.03 part, composite phosphate 0.02 part, thickener 0.3 part, chilli powder 0.2 part, spice 0.03 part, 0.012 part, ginger, 0.006 part, garlic, beet red 0.008 part, 0.007 part, D-araboascorbic acid sodium.
In the present embodiment, starch is pea starch; Composite phosphate is the mixture of tripolyphosphate, pyrophosphate, hexametaphosphate; Thickener is carragheen; The fineness of chilli powder is 40 orders; Spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and the mixed proportion of described anise, tsaoko, fennel, cassia bark is 3:2:1:1; The fineness of the ground mixture of anise, tsaoko, fennel is 80 orders.
Embodiment 8
A kind of canned pork luncheon meat, comprise following raw material by weight: pork 60, part, starch 1 part, white wine 0.7 part, iodized salt 0.5 part, white granulated sugar 0.6 part, I+G0.06 part, composite phosphate 0.02 part, thickener 0.4 part, chilli powder 0.18 part, spice 0.035 part, 0.014 part, ginger, 0.006 part, garlic, beet red 0.008 part, 0.008 part, D-araboascorbic acid sodium.
In the present embodiment, starch is cornstarch; Composite phosphate is the mixture of tripolyphosphate, pyrophosphate, hexametaphosphate; Thickener is locust bean gum; The fineness of chilli powder is 80 orders; Spice is anise, tsaoko, fennel, the ground mixture of cassia bark, and the mixed proportion of described anise, tsaoko, fennel, cassia bark is 3:2:1:1; The fineness of the ground mixture of anise, tsaoko, fennel is 100 orders.
Claims (7)
1. a canned pork luncheon meat, it is characterized in that: comprise following raw material by weight: pork 60 ~ 75 parts, starch 1 ~ 6 part, white wine 0.5 ~ 1.5 part, iodized salt 0.5 ~ 1.5 part, white granulated sugar 0.2 ~ 0.8 part, I+G0.02 ~ 0.06 part, composite phosphate 0.01 ~ 0.03 part, thickener 0.2 ~ 0.5 part, chilli powder 0.15 ~ 0.3 part, spice 0.01 ~ 0.04 part, 0.01 ~ 0.015 part, ginger, 0.005 ~ 0.008 part, garlic, beet red 0.005 ~ 0.01 part, 0.001 ~ 0.01 part, D-araboascorbic acid sodium.
2. canned pork luncheon meat as claimed in claim 1, is characterized in that: described starch is the one in cornstarch, starch from sweet potato, pea starch.
3. canned pork luncheon meat as claimed in claim 1, is characterized in that: described composite phosphate is the mixture of tripolyphosphate, pyrophosphate, hexametaphosphate.
4. canned pork luncheon meat as claimed in claim 1, is characterized in that: described thickener is the one in konjac glucomannan, carragheen, locust bean gum, methylcellulose.
5. canned pork luncheon meat as claimed in claim 1, is characterized in that: the fineness of described chilli powder is 40 ~ 80 orders.
6. canned pork luncheon meat as claimed in claim 1, it is characterized in that: described spice is anise, tsaoko, fennel, the ground mixture of cassia bark, the mixed proportion of described anise, tsaoko, fennel, cassia bark is 3:2:1:1.
7. canned pork luncheon meat as claimed in claim 6, is characterized in that: the fineness of the ground mixture of described anise, tsaoko, fennel is 80 ~ 100 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510684467.7A CN105146555A (en) | 2015-10-22 | 2015-10-22 | Luncheon meat can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510684467.7A CN105146555A (en) | 2015-10-22 | 2015-10-22 | Luncheon meat can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146555A true CN105146555A (en) | 2015-12-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510684467.7A Pending CN105146555A (en) | 2015-10-22 | 2015-10-22 | Luncheon meat can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146555A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736200A (en) * | 2022-11-23 | 2023-03-07 | 湖北省兴发磷化工研究院有限公司 | Method for improving quality of vacuum-packaged spiced beef |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4407833A (en) * | 1979-12-31 | 1983-10-04 | Nutrisearch Company | Whey protein fortified red meat and process for preparation |
| CN103815432A (en) * | 2014-03-24 | 2014-05-28 | 张荣强 | Processing method of canned preserved fruit pork luncheon meat |
| CN104187759A (en) * | 2014-07-18 | 2014-12-10 | 遂宁市三丰食品有限公司 | Spicy lunch meat can and preparation method thereof |
| CN104719932A (en) * | 2015-04-07 | 2015-06-24 | 四川省汇泉罐头食品有限公司 | Healthy pork luncheon meat can and preparation method thereof |
-
2015
- 2015-10-22 CN CN201510684467.7A patent/CN105146555A/en active Pending
Patent Citations (4)
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| US4407833A (en) * | 1979-12-31 | 1983-10-04 | Nutrisearch Company | Whey protein fortified red meat and process for preparation |
| CN103815432A (en) * | 2014-03-24 | 2014-05-28 | 张荣强 | Processing method of canned preserved fruit pork luncheon meat |
| CN104187759A (en) * | 2014-07-18 | 2014-12-10 | 遂宁市三丰食品有限公司 | Spicy lunch meat can and preparation method thereof |
| CN104719932A (en) * | 2015-04-07 | 2015-06-24 | 四川省汇泉罐头食品有限公司 | Healthy pork luncheon meat can and preparation method thereof |
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| CN115736200A (en) * | 2022-11-23 | 2023-03-07 | 湖北省兴发磷化工研究院有限公司 | Method for improving quality of vacuum-packaged spiced beef |
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Application publication date: 20151216 |