CN107744101A - A kind of canned pork luncheon meat and preparation method thereof - Google Patents
A kind of canned pork luncheon meat and preparation method thereof Download PDFInfo
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- CN107744101A CN107744101A CN201711166925.3A CN201711166925A CN107744101A CN 107744101 A CN107744101 A CN 107744101A CN 201711166925 A CN201711166925 A CN 201711166925A CN 107744101 A CN107744101 A CN 107744101A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of canned meat food, and in particular to a kind of healthy canned pork luncheon meat and preparation method thereof, raw material is in terms of parts by weight including following components：46~52 parts of pork, 8~12 parts of chicken, 3~5 parts of pigskin, 18~22 parts of frozen water, blue 0.1~1.5 part of fruit honeysuckle, 8~10 parts of starch, 1~2.5 part of albumen powder, 0.1~0.3 part of salt, 0.15~0.3 part of spice, 0.1~0.15 part of monosodium glutamate, 0.01~0.06 part of white sugar, 0.1~0.4 part of composite phosphate.The present invention reduces the use of nitrite and pigment, while there is multivitamin, amino acid and active material, there is health-care efficacy to human body, and remain pork luncheon meat original local flavor and sensory experience, edible safety, health-nutrition.
Description
Technical field
The present invention relates to a kind of canned meat food, and in particular to a kind of canned pork luncheon meat and preparation method thereof.
Background technology
With the raising of Living consumption, trip, tourism are continuously increased, and food consumption idea and mode quietly change
Become, many families attempt to free from kitchen, reduce fume pollution, mitigate housework.Tinned food just with it is convenient,
Health, the characteristics of easily storing, the daily need of people is adapted to, has been increasingly subject to the welcome of people.Pork luncheon meat is a kind of canned pressure
Contracting meat gruel, primary raw material are pork, chicken or beef, add starch, spice and other food additives and are made.Generally at the noon
Meal meat is cut into slices, and is eaten for pressing from both sides bread, warm-served food or boiling hot chafing dish.This canned food instant, can be carried with, and be trip
Trip, the good merchantable brand of trip.Pork luncheon meat of the prior art has the disadvantage that：1st, Major Nutrient is higher fatty acid phitosite, is not inconsistent
Close modern various nutritious balanced food demands；2nd, existing pork luncheon meat, which is substantially addition nitrite and pickled, makees colour former
The color and luster of pork luncheon meat is kept with addition pigment.
Meanwhile many good organoleptic attributes of lunch meat product such as succulence, fresh fragrant, lubricious etc. mostly come from higher fat
Content, traditional lunch meat product belong to high lipid food, and its fat content generally more than 20%, see by the diet of present people
Thought gradually changes, and if a kind of lunch meat product more health-nutrition enriches, while it is peculiar not lose pork luncheon meat institute again
Flavour of food products and organoleptic attribute, will be advantageous to sell, promote.
Blue fruit honeysuckle, Caprifoliaceae (Caprifoliaceae), Lonicera, honeysuckle subgenus, capsule are belonged in Plant Taxonomy
Pipe group, blue fruit subgroup.Blue fruit honeysuckle is perennial shrub, 1.5~2.0 meters of the height of tree, is born in border, wet meadow, hillside, fall leaves compared with
Evening.Far-east Area of Russia, NORTHERN KOREA, Japan and China northern territory are distributed mainly on, particularly in China northeast
Xing'anling mountains and Changbaishan area, there is abundant wild resource.Blue fruit honeysuckle has stronger cold tolerance, and adaptability is good,
Vitality is strong.Blue fruit honeysuckle berry fruit is in good taste, sour-sweet moderate, and pigment content is high, nutritious, is adapted to eat raw and is processed into
Fruit juice, fruit wine, beverage, jam, can etc., and the very good material of processing natural food colour.It is among the people more using blue fruit honeysuckle
Fruit medicine, there are antipyretic and antidote functions.By study find in blue fruit honeysuckle fruit containing abundant nutriment and it is medicinal into
Point, there is many medical and health-care efficacy, thus increasingly by extensive concern both domestic and external.
The content of the invention
It is an object of the invention to provide a kind of canned pork luncheon meat and preparation method thereof, overcomes pork luncheon meat battalion in the prior art
It is single to support structure, the shortcomings that nitrite and higher artificial color content.The present invention reduces the use of nitrite and pigment,
There is multivitamin, amino acid and active material simultaneously, there is health-care efficacy to human body, and remain the original wind of pork luncheon meat
Taste and sensory experience, edible safety, health-nutrition.
To realize the object of the invention, the technical scheme that uses for：
A kind of canned pork luncheon meat, it is characterised in that：Raw material is in terms of parts by weight including following components：46~52 parts of pork,
8~12 parts of chicken, 3~5 parts of pigskin, 18~22 parts of frozen water, blue 0.1~1.5 part of fruit honeysuckle, 8~10 parts of starch, albumen powder 1~
2.5 parts, 0.1~0.3 part of salt, 0.15~0.3 part of spice, 0.1~0.15 part of monosodium glutamate, 0.01~0.06 part of white sugar is compound
0.1~0.4 part of phosphate, different 0.01~0.03 part of Vc sodium, 0.05~0.15 part of essence, 0.2~0.6 part of thickener.
Further, the composite phosphate is sodium tripolyphosphate, calgon, sodium pyrophosphate, tertiary sodium phosphate, phosphoric acid
The one or more combinations therein of disodium hydrogen, sodium dihydrogen phosphate, SAPP, Sodium Acid Pyrophosphate.
Further, the thickener is carragheen, locust bean gum, methylcellulose one or more combinations therein.
Further, the raw material of the blue fruit honeysuckle is the fruit of blue fruit honeysuckle.
Further, the raw material of the blue fruit honeysuckle is more than or equal to 3 for fruit, the leaf of blue fruit honeysuckle with weight ratio:1 ratio
Example mixing；Or the raw material of the blue fruit honeysuckle is more than or equal to 3 for fruit, the stem of blue fruit honeysuckle with weight ratio:1 ratio mixing；
Or the raw material of the blue fruit honeysuckle is more than or equal to 3 for fruit, the cauline leaf of blue fruit honeysuckle with weight ratio:1 ratio mixing.
A kind of preparation method of above-mentioned canned pork luncheon meat, it is characterised in that comprise the following steps：
A. raw material pre-treatment：By the raw meat after fresh or defrosting, by flushing and the removal of impurity is gone；
B. raw meat is picked into choosing by metal detection；
C. Minced Steak：The raw meat that choosing is picked by metal detection is subjected to Minced Steak processing；
D. pickle：Part composite phosphate, salt, different Vc sodium and the raw meat of process step c processing are put into stirring
Stir, pickle afterwards 24~48 hours in machine, pickle temperature as 0~4 DEG C；
E. cut and mix：Meat that step d has been pickled and frozen water, blue fruit honeysuckle, starch, albumen powder, salt, spice, monosodium glutamate,
White sugar, essence, thickener, surplus composite phosphate are together added in vacuum cut mixer, and cutmixer vacuum strength is not less than
0.06MPa, it is 3~6min to cut and mix the time, cuts and mixes rear meat gruel and take the dish out of the pot temperature control at 6~12 DEG C；
F. it is filling：Meat gruel temperature control is at 8~12 DEG C when filling.
Further, the blue fruit honeysuckle directly adds for blue fruit honeysuckle raw material is crushed to more than after 100 mesh, or will
Blue fruit honeysuckle raw material extracts after crushing and directly adds extract, or by blue fruit honeysuckle raw material after salt marsh processing crushes
Directly add.
Further, the blue fruit honeysuckle raw material is handled by salt marsh specifically, blue fruit honeysuckle raw material is added into original weight amount
The salt of ratio 0.5%~5% carries out salt marsh, and the salt marsh time is 20~30 days.
Further, the addition salt is the 3%~4% of blue fruit honeysuckle raw material weight ratio.
Further, raw material is added in the step e also includes natrium nitrosum.
The principle of the present invention is as follows：
Blue fruit honeysuckle is a kind of nutritious berry producing plants, containing a variety of nutriments, has important medical value.
Blue fruit honeysuckle dry matter content 10%~17%, wherein sugared content are 5%~10%, and 75% is glucose, and other are fructose, half
Lactose, sucrose and rhamnose.Acid content is 1.5%~4.5%, and for organic acid based on citric acid, other are oxalic acid and malic acid.
Pectin content is 0.4%~0.8%.In its fruit in addition to containing the base substance such as sugar, acid, pectin, tannin, also rich in 19 kinds of ammonia
Base acid, mainly exists in the form of aspartic acid, glutamic acid, leucine and alanine, and total amino acid content is 1.0%~1.5%,
Essential amino acid accounts for 40% of total amino acid or so.It is a large amount of and micro- also containing needed by human body in blue fruit honeysuckle,
Such as magnesium, potassium, phosphorus, calcium, iron, content is higher compared with other wild acinus, and trace element also has in addition：Manganese, copper, silicon, aluminium,
Strontium, barium, iodine etc..The content of vitamin and species are also many in blue fruit honeysuckle, mainly contain VB1, VB2, VB6, VC, VPP (China
Pharmacopoeia Commission of the Ministry of Public Health of people's republic, 2000), Vitamin C content is that 100g fruits contain 44mg, vitamin E for 100g about
Contain 1.1mg.People extraordinarily paid attention to the bioactive substance being rich in blue fruit honeysuckle in recent years, and its main component is phenolic material
Matter, wherein the main wide variety for including phenolic acid and Flavonoid substances, particularly anthocyanin, content is high, has very
High health-care efficacy.It is all natural pigment in addition, protecting a large amount of haematochrome and a small amount of purpurin in blue fruit honeysuckle.Lan Guoren
Winter all has no toxic side effect reaction in zoopery, is the natural products of health and safety.
In the present invention, blue fruit honeysuckle is added after can directly crushing.To reduce cost, may be selected the fruit of blue fruit honeysuckle
It is real with the stem of blue fruit honeysuckle or leaf carry out co-grinding after add, be to ensure that natural pigment is to pork luncheon meat in blue fruit honeysuckle fruit
Colouring effect, when fruit mixes with stem or leaf or cauline leaf, part by weight is more than or equal to 3:1.
Natural extraction product after the present invention can also be extracted directly using blue fruit honeysuckle fruit with positions such as cauline leafs is straight
Addition is connect, reduces the cost that pork luncheon meat manufacturing enterprise is handled on blue fruit honeysuckle, and ensure same health care effect.
The present invention adds it is also an option that blue fruit honeysuckle is crushed after salt marsh is handled as pork luncheon meat raw material, in taste
Sour-sweet taste originally is eliminated into most of tart flavour because salt marsh is handled on sense organ, highlights sweet taste, can be replaced in pork luncheon meat raw material
Part white sugar, for limitation, sucrose intake crowd is more friendly.
Through applicants have found that, in blue fruit honeysuckle salting process, salinity addition is how many also to have impact on earliest finished product
Flavor, if salinity addition is excessive, over-salty mouthfeel occurs in finished product pork luncheon meat；If salinity addition is very few, blue fruit honeysuckle is easy
Addle.Show through overtesting, the difference of salinity is typically added according to finished product pork luncheon meat, and the salinity addition of salt marsh indigo plant fruit honeysuckle is
The 0.5%~5% of blue fruit honeysuckle weight all can, wherein 3%~4% is preferred, the salt marsh time is 20~30 days, after salt marsh
Blue fruit honeysuckle fruit eliminates most of tart flavour, shows the salt marsh sweet taste flavor of uniqueness.
Contain substantial amounts of natural red colouring matter in the fruit of blue fruit honeysuckle, therefore people is no longer added in pork luncheon meat raw material of the present invention
Work monascorubin.Blue fruit honeysuckle colouring effect is good simultaneously, need not typically be added natrium nitrosum again, but because with the addition of
With slightly purple during lunch after blue fruit honeysuckle is flesh-coloured, if for the consumer of different hobbies, it is few that appropriate addition may be selected
The nitrite desalination purple of amount, addition natrium nitrosum amount compare script pork luncheon meat below 1/3, more health and safety.
At home, blue fruit honeysuckle is used in medical treatment among the people very early, it is believed that blue fruit honeysuckle have relieve inflammation or internal heat, the work(such as dampness elimination heat
Effect, it can also be used to prevent and treat liver and enterogastric diseases.It is contained in its fruit but the medical value of blue fruit honeysuckle is moreover
The abundant bioactive substance having is played an important role in terms of health care, and these chemical compositions pair are found by research
It is significant in preventing and treating the common disease of the current mankind.
Wherein it is now recognized that blue fruit honeysuckle has following healthcare function：Improve liver function, antitumor, reducing blood lipid, control
Treat gastric ulcer, prevention of cardiovascular disease, strengthen immunity, clearing heat-fire, dissipate carbuncle detumescence, in addition blue fruit honeysuckle also have anti-inflammatory and
Anti-virus ability.
The beneficial effects of the invention are as follows：
First, instant invention overcomes pork luncheon meat trophic structure in the prior art is single, nitrite and artificial color content compared with
The shortcomings that high, the use of nitrite and pigment is greatly reduced, while there is multivitamin, amino acid and active material,
There is health-care efficacy to human body, and remain pork luncheon meat original local flavor and sensory experience.
2nd, the present invention uses the natural red pigments in blue fruit honeysuckle, safe and healthy, and human body is had no toxic side effect.
3rd, distribute in bright blue fruit honeysuckle and contain natural sweet taste composition, may be selected to reduce white sugar content in pork luncheon meat raw material, it is right
In limitation, sucrose intake crowd is more friendly.
4th, the present invention changes the present situation that trophic structure is single in traditional pork luncheon meat, and meets country for meat gruel class tank
The raw material and processing criterion of head food, it is easy to spread.
Embodiment
The present invention is described in further detail below by specific examples of the implementation.
Embodiment 1：
A. raw material pre-treatment：Raw material is in terms of parts by weight including following components：50 parts of pork, 11 parts of chicken, 4 parts of pigskin,
21 parts of frozen water, blue 1.5 parts of fruit honeysuckle, 9.5 parts of starch, 2 parts of albumen powder, 0.15 part of salt, 0.25 part of spice, monosodium glutamate 0.15
Part, 0.13 part of white sugar, 0.22 part of sodium pyrophosphate, 0.08 part of sodium tripolyphosphate, different 0.03 part of Vc sodium, 0.1 part of essence, carragheen
0.5 part.Raw meat is chilled meat, thawed using normal temperature naturally to thaw (autumn, summer) or with 30 DEG C or so warm water's showers (winter,
Spring)；The packing material of meat raw material should be removed during defrosting it is clean, meat raw material keep flat be unable to heap obtain it is too thick.During cleaning, dirt is washed away
Thing, exogenous impurity etc.；Pig hair, foreign debris etc. are selected during arrangement, then repair bruise meat, lymph, hair root, pig hair (ox hair, chicken feather),
Flexible pipe, melanin meat, the broken bone of yellow fat pork, bone slag, surface wind dry oxidation layer, outer other dirts such as miscellaneous.Blue fruit honeysuckle uses fruit
Real part point carries out salt marsh processing, and the salt that blue fruit honeysuckle fruit is added to former part by weight 4% carries out salt marsh, and the salt marsh time is 30
My god, pulverization process is carried out after desalting processing again.
B. the raw meat after arrangement is placed on the conveyer belt continuously run, by metal detector, test block sensitivity Fe
The a diameter of 2.0mm of a diameter of 2.0mm, Su, cube meat thickness are no more than 10cm, equal containing the metal for having more than setting range in all cube meat
It can be found to reject.
C. Minced Steak：Will by metal detection pick choosing raw meat carry out Minced Steak processing, the meat raw material twisted out must be in uniformly,
Obvious meat particle shape, inaccurate overstocked be sent in time of meat raw material mix salt.Meat grinder will clean in time, clean hygiene inside and outside holding.It is raw
Production is interrupted temporarily when, the raw material of residual in timely removing machine, prevents raw material and is accumulated in machine, with bacteriological protection amount reproduction, made
Into cross pollution.Shutdown will thoroughly be cleaned more than 1 hour, sterilized.
D. pickle：Composite phosphate, salt, different Vc sodium and the raw meat of process step c processing are put into mixer
Stirring 3~5 minutes, is pickled 24~48 hours afterwards, pickles temperature as 0~4 DEG C；
E. cut and mix：The meat that step d has been pickled and frozen water, blue fruit honeysuckle, starch, albumen by salt marsh pulverization process
Powder, salt, spice, monosodium glutamate, white sugar, essence, thickener are together added in vacuum cut mixer, and cutmixer vacuum strength is not less than
0.06MPa, it is 3~6min to cut and mix the time, cuts and mixes rear meat gruel and take the dish out of the pot temperature control at 6~12 DEG C；
F. it is filling：Sky is listened through 82 DEG C of hot water cleaning and sterilizing, quantitative can filler is adjusted to constant weight, semi-automatic can filler is first put
Go out a part of meat gruel (ensureing that conveyance conduit is full of meat gruel, without air, gap), while and check that filling form (no closing waist, lacks
Angle, can body are smooth), stomata, could fill operations after normal；Meat gruel temperature control is at 8~12 DEG C when filling, to ensure can shape
State is complete.
Sealed after the completion of filling, wash away tank outer muddy flesh, greasy dirt one by one, and carry out sterilization processing, sealed to sterilizing time not
1 hour must be exceeded.
Embodiment 2：
A. raw material pre-treatment：Raw material is in terms of parts by weight including following components：46 parts of pork, 8 parts of chicken, 3 parts of pigskin, ice
18 parts of water, blue 0.5 part of fruit honeysuckle, 8 parts of starch, 1.5 parts of albumen powder, 0.2 part of salt, 0.15 part of spice, 0.1 part of monosodium glutamate, in vain
0.02 part of sugar, 0.2 part of sodium tripolyphosphate, different 0.02 part of Vc sodium, 0.08 part of essence, 0.3 part of locust bean gum.Raw meat is cold fresh meat,
(winter, spring) is thawed using normal temperature naturally to thaw (autumn, summer) or with 30 DEG C or so warm water's showers；Should be by meat raw material during defrosting
Packing material remove it is clean, meat raw material keep flat be unable to heap obtain it is too thick.During cleaning, dirt, exogenous impurity etc. are washed away；Pig is selected during arrangement
Hair, foreign debris etc., then to repair bruise meat, lymph, hair root, pig hair (ox hair, chicken feather), flexible pipe, melanin meat, yellow fat pork broken
Bone, bone slag, surface wind dry oxidation layer, outer other dirts such as miscellaneous.Blue fruit honeysuckle raw material use fruit and blade using part by weight as
5:1 is mixed, and it is stand-by to be crushed to 200 mesh.
B. the raw meat after arrangement is placed on the conveyer belt continuously run, by metal detector, test block sensitivity Fe
The a diameter of 2.0mm of a diameter of 2.0mm, Su, cube meat thickness are no more than 10cm, equal containing the metal for having more than setting range in all cube meat
It can be found to reject.
C. Minced Steak：Will by metal detection pick choosing raw meat carry out Minced Steak processing, the meat raw material twisted out must be in uniformly,
Obvious meat particle shape, inaccurate overstocked be sent in time of meat raw material mix salt.Meat grinder will clean in time, clean hygiene inside and outside holding.It is raw
Production is interrupted temporarily when, the raw material of residual in timely removing machine, prevents raw material and is accumulated in machine, with bacteriological protection amount reproduction, made
Into cross pollution.Shutdown will thoroughly be cleaned more than 1 hour, sterilized.
D. pickle：Composite phosphate, salt, different Vc sodium and the raw meat of process step c processing are put into mixer
Stirring 3~5 minutes, is pickled 24~48 hours afterwards, pickles temperature as 0~4 DEG C；
E. cut and mix：The meat that step d has been pickled and frozen water, blue fruit honeysuckle raw material, starch, albumen by pulverization process
Powder, salt, spice, monosodium glutamate, white sugar, essence, thickener are together added in vacuum cut mixer, and cutmixer vacuum strength is not less than
0.06MPa, it is 3~6min to cut and mix the time, cuts and mixes rear meat gruel and take the dish out of the pot temperature control at 6~12 DEG C；
F. it is filling：Sky is listened through 82 DEG C of hot water cleaning and sterilizing, quantitative can filler is adjusted to constant weight, semi-automatic can filler is first put
Go out a part of meat gruel (ensureing that conveyance conduit is full of meat gruel, without air, gap), while and check that filling form (no closing waist, lacks
Angle, can body are smooth), stomata, could fill operations after normal；Meat gruel temperature control is at 8~12 DEG C when filling, to ensure can shape
State is complete.
Sealed after the completion of filling, wash away tank outer muddy flesh, greasy dirt one by one, and carry out sterilization processing, sealed to sterilizing time not
1 hour must be exceeded.
Embodiment 3：
A. raw material pre-treatment：Raw material is in terms of parts by weight including following components：52 parts of pork, 12 parts of chicken, 5 parts of pigskin,
22 parts of frozen water, blue 1.5 parts of fruit honeysuckle, 10 parts of starch, 2.5 parts of albumen powder, 0.3 part of salt, 0.3 part of spice, 0.15 part of monosodium glutamate,
0.04 part of white sugar, 0.4 part of sodium pyrophosphate, different 0.03 part of Vc sodium, 0.15 part of essence, 0.6 part of carragheen.Raw meat is cold fresh meat,
(winter, spring) is thawed using normal temperature naturally to thaw (autumn, summer) or with 30 DEG C or so warm water's showers；Should be by meat raw material during defrosting
Packing material remove it is clean, meat raw material keep flat be unable to heap obtain it is too thick.During cleaning, dirt, exogenous impurity etc. are washed away；Pig is selected during arrangement
Hair, foreign debris etc., then to repair bruise meat, lymph, hair root, pig hair (ox hair, chicken feather), flexible pipe, melanin meat, yellow fat pork broken
Bone, bone slag, surface wind dry oxidation layer, outer other dirts such as miscellaneous.Blue fruit honeysuckle raw material is using blue fruit honeysuckle fruit by extraction
Natural extraction product.
B. the raw meat after arrangement is placed on the conveyer belt continuously run, by metal detector, test block sensitivity Fe
The a diameter of 2.0mm of a diameter of 2.0mm, Su, cube meat thickness are no more than 10cm, equal containing the metal for having more than setting range in all cube meat
It can be found to reject.
C. Minced Steak：Will by metal detection pick choosing raw meat carry out Minced Steak processing, the meat raw material twisted out must be in uniformly,
Obvious meat particle shape, inaccurate overstocked be sent in time of meat raw material mix salt.Meat grinder will clean in time, clean hygiene inside and outside holding.It is raw
Production is interrupted temporarily when, the raw material of residual in timely removing machine, prevents raw material and is accumulated in machine, with bacteriological protection amount reproduction, made
Into cross pollution.Shutdown will thoroughly be cleaned more than 1 hour, sterilized.
D. pickle：Composite phosphate, salt, different Vc sodium and the raw meat of process step c processing are put into mixer
Stirring 3~5 minutes, is pickled 24~48 hours afterwards, pickles temperature as 0~4 DEG C；
E. cut and mix：The meat that step d has been pickled and frozen water, blue fruit honeysuckle natural extract, starch, albumen powder, salt, perfume (or spice)
Pungent material, monosodium glutamate, white sugar, essence, thickener are together added in vacuum cut mixer, and cutmixer vacuum strength is not less than 0.06MPa, cuts
It is 3~6min to mix the time, cuts and mixes rear meat gruel and take the dish out of the pot temperature control at 6~12 DEG C；
F. it is filling：Sky is listened through 82 DEG C of hot water cleaning and sterilizing, quantitative can filler is adjusted to constant weight, semi-automatic can filler is first put
Go out a part of meat gruel (ensureing that conveyance conduit is full of meat gruel, without air, gap), while and check that filling form (no closing waist, lacks
Angle, can body are smooth), stomata, could fill operations after normal；Meat gruel temperature control is at 8~12 DEG C when filling, to ensure can shape
State is complete.
Sealed after the completion of filling, wash away tank outer muddy flesh, greasy dirt one by one, and carry out sterilization processing, sealed to sterilizing time not
1 hour must be exceeded.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (6)
- A kind of 1. canned pork luncheon meat, it is characterised in that：Raw material is in terms of parts by weight including following components：46~52 parts of pork, chicken 8~12 parts of meat, 3~5 parts of pigskin, 18~22 parts of frozen water, blue 0.1~1.5 part of fruit honeysuckle, 8~10 parts of starch, albumen powder 1~2.5 Part, 0.1~0.3 part of salt, 0.15~0.3 part of spice, 0.1~0.15 part of monosodium glutamate, 0.01~0.06 part of white sugar, compound phosphoric acid 0.1~0.4 part of salt.
- A kind of 2. canned pork luncheon meat according to claim 1, it is characterised in that：The composite phosphate is tripolyphosphate Sodium, calgon, sodium pyrophosphate, tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, SAPP, pyrophosphoric acid dihydro Disodium one or more combinations therein.
- A kind of 3. canned pork luncheon meat according to claim 1, it is characterised in that：The thickener be carragheen, locust bean gum, Methylcellulose one or more combinations therein.
- A kind of 4. canned pork luncheon meat according to claim 1, it is characterised in that：The raw material of the blue fruit honeysuckle is Lan Guoren The fruit in winter.
- A kind of 5. canned pork luncheon meat according to claim 1, it is characterised in that：The raw material of the blue fruit honeysuckle is Lan Guoren Fruit, the leaf in winter are more than or equal to 3 with weight ratio:1 ratio mixing；Or the fruit that the raw material of the blue fruit honeysuckle is blue fruit honeysuckle Real, stem is more than or equal to 3 with weight ratio:1 ratio mixing；Or fruit, the cauline leaf that the raw material of the blue fruit honeysuckle is blue fruit honeysuckle It is more than or equal to 3 with weight ratio:1 ratio mixing.
- A kind of 6. method for making the canned pork luncheon meat described in claim any one of 1-5, it is characterised in that comprise the following steps：A. raw material pre-treatment：By the raw meat after fresh or defrosting, by flushing and the removal of impurity is gone；B. raw meat is picked into choosing by metal detection；C. Minced Steak：The raw meat that choosing is picked by metal detection is subjected to Minced Steak processing；D. pickle：Part composite phosphate, salt, different Vc sodium and the raw meat of process step c processing are put into mixer Stirring, is pickled 24~48 hours afterwards, pickles temperature as 0~4 DEG C；E. cut and mix：It is meat that step d has been pickled and frozen water, blue fruit honeysuckle, starch, albumen powder, salt, spice, monosodium glutamate, white Sugar, essence, thickener, surplus composite phosphate are together added in vacuum cut mixer, and cutmixer vacuum strength is not less than 0.06MPa, it is 3~6min to cut and mix the time, cuts and mixes rear meat gruel and take the dish out of the pot temperature control at 6~12 DEG C；F. it is filling：Meat gruel temperature control is at 8~12 DEG C when filling.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711166925.3A CN107744101A (en) | 2017-11-21 | 2017-11-21 | A kind of canned pork luncheon meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711166925.3A CN107744101A (en) | 2017-11-21 | 2017-11-21 | A kind of canned pork luncheon meat and preparation method thereof |
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| CN107744101A true CN107744101A (en) | 2018-03-02 |
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| CN201711166925.3A Withdrawn CN107744101A (en) | 2017-11-21 | 2017-11-21 | A kind of canned pork luncheon meat and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480209A (en) * | 2018-12-10 | 2019-03-19 | 开江县宝源白鹅开发有限责任公司 | A kind of preparation process of the goose can using can cleaning machine |
| CN112471433A (en) * | 2020-11-20 | 2021-03-12 | 重庆市远翔食品有限公司 | Canned luncheon meat and preparation method thereof |
-
2017
- 2017-11-21 CN CN201711166925.3A patent/CN107744101A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480209A (en) * | 2018-12-10 | 2019-03-19 | 开江县宝源白鹅开发有限责任公司 | A kind of preparation process of the goose can using can cleaning machine |
| CN112471433A (en) * | 2020-11-20 | 2021-03-12 | 重庆市远翔食品有限公司 | Canned luncheon meat and preparation method thereof |
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