CN109463655A - A kind of spicy nourishing canned pork luncheon meat - Google Patents
A kind of spicy nourishing canned pork luncheon meat Download PDFInfo
- Publication number
- CN109463655A CN109463655A CN201811410226.3A CN201811410226A CN109463655A CN 109463655 A CN109463655 A CN 109463655A CN 201811410226 A CN201811410226 A CN 201811410226A CN 109463655 A CN109463655 A CN 109463655A
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- China
- Prior art keywords
- parts
- spicy
- extraction
- pork luncheon
- luncheon meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 56
- 235000015277 pork Nutrition 0.000 title claims abstract description 44
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 78
- 229910052742 iron Inorganic materials 0.000 claims abstract description 39
- 239000000284 extract Substances 0.000 claims abstract description 24
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000002562 thickening agent Substances 0.000 claims abstract description 10
- 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 abstract description 9
- 239000011734 sodium Substances 0.000 claims abstract description 9
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 9
- 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 abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- POJOORKDYOPQLS-UHFFFAOYSA-L barium(2+) 5-chloro-2-[(2-hydroxynaphthalen-1-yl)diazenyl]-4-methylbenzenesulfonate Chemical compound [Ba+2].C1=C(Cl)C(C)=CC(N=NC=2C3=CC=CC=C3C=CC=2O)=C1S([O-])(=O)=O.C1=C(Cl)C(C)=CC(N=NC=2C3=CC=CC=C3C=CC=2O)=C1S([O-])(=O)=O POJOORKDYOPQLS-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 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 abstract description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 6
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 5
- 239000010452 phosphate Substances 0.000 claims abstract description 5
- 241001122767 Theaceae Species 0.000 claims description 42
- 238000000605 extraction Methods 0.000 claims description 38
- 239000010495 camellia oil Substances 0.000 claims description 25
- 239000003921 oil Substances 0.000 claims description 23
- 210000000582 semen Anatomy 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 19
- 235000002566 Capsicum Nutrition 0.000 claims description 18
- 239000006002 Pepper Substances 0.000 claims description 18
- 241000722363 Piper Species 0.000 claims description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims description 18
- 235000017804 Piper guineense Nutrition 0.000 claims description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims description 18
- 230000009471 action Effects 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 5
- 235000009496 Juglans regia Nutrition 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 5
- 241000756042 Polygonatum Species 0.000 claims description 5
- 235000008737 Polygonatum biflorum Nutrition 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 5
- 230000001351 cycling effect Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 235000012045 salad Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 5
- 235000020234 walnut Nutrition 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical group [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 239000007789 gas Substances 0.000 description 16
- 230000006870 function Effects 0.000 description 13
- 239000003205 fragrance Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000020992 canned meat Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 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 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of spicy nourishing canned pork luncheon meats, the spicy nourishing canned pork luncheon meat includes following raw material by weight: 60~75 parts of pork, ice considers 10-14 parts to be worth doing, 5~7 parts of starch, 1.4~1.8 parts of non-iodized salt, 0.5~0.8 part of white granulated sugar, 0.001~0.0015 part of sodium glutamate, 0.02~0.03 part of composite phosphate, 0.3~0.5 part of thickener, 3~5 parts of chilli oil, 0.03~0.04 part of spice, red scarlet 0.005~0.01 part, 0.001~0.01 part of D-araboascorbic acid sodium, 1~2 part of nourishing function packet, spicy canned pork luncheon meat of the present invention, have the characteristics that look good, smell good and taste good, also has effects that nourishing, Iron Guanyin extract can significantly extend the shelf life.
Description
Technical field
The present invention relates to a kind of spicy nourishing canned pork luncheon meats, belong to tinned food technical field.
Background technique
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,
The characteristics of health, easy storage, the daily need of people is adapted to, the welcome of people is increasingly subject to.Pork luncheon meat is a kind of canned pressure
Contracting meat gruel, primary raw material are pork, chicken or beef, and starch, spice and other food additives are added and are made.
Usually pork luncheon meat is cut into slices, it is edible for pressing from both sides bread, warm-served food or boiling hot chafing dish.This canned food is convenient,
It can be carried around, be the good merchantable brand of tourism, trip.
As the improvement of people's living standards, for tinned food, more stringent requirements are proposed, needs not only to have good
Mouthfeel, it is full of nutrition with greater need for good colour.
Summary of the invention
The all good technical problem of mouthfeel, color, nutrition, the present invention cannot be provided simultaneously with to solve canned meat in the prior art
It is intended to provide a kind of new canned pork luncheon meat, is selected by specific raw material and proportion design, so that spicy lunch of the invention
Meat has delicate mouthfeel, and fragrant spicy is strong, improves eater's appetite, while also having the advantages that nourishing effects.
To achieve the goals above, it is achieved by following technical solution:
A kind of spicy nourishing canned pork luncheon meat, the spicy canned pork luncheon meat include following raw material by weight: pig
60~75 parts of meat, 10-14 parts of ice bits, 5~7 parts of starch, 1.4~1.8 parts of non-iodized salt, 0.5~0.8 part of white granulated sugar, paddy ammonia
0.001~0.0015 part of sour sodium, it is 0.02~0.03 part of composite phosphate, 0.3~0.5 part of thickener, 3~5 parts of chilli oil, fragrant pungent
0.03~0.04 part of material, red scarlet 0.005~0.01 part, 0.001~0.01 part of D-araboascorbic acid sodium, nourishing function packet 1~2
Part.
Preferably, the nourishing function packet include following raw material composition: 5~8 parts of walnut, 3~10 parts of Semen sesami nigrum,
Extra-strong tea takes 1~2 part of object, 2~5 parts of fructus lycii, 1~2 part of fragrant solomonseal rhizome polyoses.
Preferably, the extracting method of the extra-strong tea extract comprises the following steps:
Step 1: Microwave Pretreatment
(1) extra-strong tea first by 500g drying crushes, and crosses to after 20 meshes, then by solid and liquid weight ratio (w/w) be 10~
Adjuvant water is added in 15: 1 ratios, using microwave heating, 30 seconds every time, is spaced 10 seconds, continuous 4-5 microwave action, until leaching
Extract is heated up to 45 DEG C, stops microwave action；
Step 2: Iron Guanyin tea oil is extracted
(1) first the extra-strong tea after microwave action is placed in and has been kept the temperature to 45 DEG C of CO2 supercritical extraction reactor, then opened
It opens CO2 high-pressure pump and Compressed CO_2 gas is injected into extraction kettle with the flow velocity of 3~4L/h；
(2) pressure in extraction kettle is risen into 20~25MPa, and keeps pressure by adjusting extraction kettle to the valve between extraction-container
Power is constant, and Compressed CO_2 gas containing extract extra-strong tea liposoluble constituent, which enters, have been kept the temperature to 40 DEG C, the parsing of 4-5MPa
In kettle, CO2 gas is separated with Iron Guanyin oil in extraction-container, and CO2 gas through pipeline is forced into 20 by CO2 high-pressure pump again~
25MPa enters extraction kettle, continues cycling extraction, and isolated Iron Guanyin tea oil is sink to bottom, intermittently discharges after 30 minutes
Bottom substance was then put every 20~30 minutes once, stopped extraction after 3 hours, and Iron Guanyin tea oil yield is 7.0~8.0%,
Pressure in extraction kettle is discharged, Iron Guanyin tea grounds in kettle is taken out, and new extra-strong tea is added and continues to extract Iron Guanyin tea oil, gained
Iron Guanyin tea oil is extra-strong tea extract.
Preferably, the ice bits are the bits of ice made of drinking water.
Preferably, the chilli oil is 10~15 parts of chilli powder and 85~90 parts of salad oil extracts,
Preferably, the partial size of the chilli powder is 80~100 mesh.
Preferably, the composite phosphate is the mixture of sodium tripolyphosphate, sodium pyrophosphate.
Preferably, the thickener is carragheen.
Preferably, the spice is the mixture of semen myristicae, tsaoko, pepper grinds, the semen myristicae, tsaoko, pepper
Mixed proportion is 2:1:3.
Preferably, the semen myristicae, tsaoko, pepper grinds mixture granularity be 80~100 mesh.
The utility model has the advantages that
(1) present invention improves the soft sense of pork luncheon meat meat by addition starch, thickener, by adding chilli oil, perfume (or spice)
Pungent material, the fresh peppery fragrant mouthfeel for further increasing pork luncheon meat, are used cooperatively by the raw material of special ratios, enrich lunch on the whole
The mouthfeel and fragrance of meat, and by the natural pigment of addition nonhazardous, improve the appetite of eater.
(2) thickener of the present invention is one of konjac glucomannan, carragheen, and the compactness of meat can be improved in thickener, is increased
The elastic texture of meat.
(3) spice of the invention is the mixture and chilli oil of semen myristicae, tsaoko, pepper grinds, the semen myristicae, grass
Fruit, pepper mixed proportion be 2:1:3.Semen myristicae, tsaoko, pepper and the chilli oil of special ratios and salad oil extract conduct
Spice of the invention, so that the fragrance that the fragrant spicy of pork luncheon meat of the present invention is unlikely to excessively strong and masks meat itself,
It is unlikely to the fragrance of only meat dullness, fragrant spicy is more moderate.
(4) fineness of spice of the present invention is 80~100 mesh, and the fragrance within the scope of the particular fineness is more suitable for pork luncheon meat
In product, it was unlikely to thick, and caused the granular sensation weight of pork luncheon meat, it is meticulous to be also unlikely to, and increases production cost.
(5) nourishing function packet is added in the present invention, can dramatically increase the fragrance of meat, long-term consumption can also have nourishing, salubrity,
Refresh oneself, improve the effect of immunity, after people's lunch is edible, has the function that a spiritual afternoon, improve task efficiency.
(6) the extra-strong tea extract being added in the present invention not only has unique fragrance, improves the appetite of people, also
Have the function of extending the canned meat shelf-life.
Specific embodiment
A kind of spicy nourishing canned pork luncheon meat of embodiment 1
A kind of spicy nourishing canned pork luncheon meat, the spicy canned pork luncheon meat include following raw material by weight: pig
60 parts of meat, 10 parts of ice bits, 5 parts of starch, 1.4 parts of non-iodized salt, 0.5 part of white granulated sugar, 0.001 part of sodium glutamate, compound phosphoric acid
0.02 part of salt, 0.3 part of thickener, 3 parts of chilli oil, 0.03 part of spice, red scarlet 0.005 part, D-araboascorbic acid sodium 0.001
Part, 1 part of nourishing function packet.
The nourishing function packet is formed comprising following raw material: 5 parts of walnut, 3 parts of Semen sesami nigrum, extra-strong tea extract
1 part, 2 parts of fructus lycii, 1 part of fragrant solomonseal rhizome polyoses.
The extracting method of the extra-strong tea extract comprises the following steps:
Step 1: Microwave Pretreatment
(1) extra-strong tea first by 500g drying crushes, and crosses to 20 meshes, then pressing solid and liquid weight ratio (w/w) is 10: 1
Adjuvant water is added in ratio, using microwave heating, 30 seconds every time, is spaced 10 seconds, continuous 4-5 microwave action, until leaching liquor
Heating stops microwave action up to 45 DEG C；
Step 2: Iron Guanyin tea oil is extracted
(1) first the extra-strong tea after microwave action is placed in and has been kept the temperature to 45 DEG C of CO2 supercritical extraction reactor, then opened
It opens CO2 high-pressure pump and Compressed CO_2 gas is injected into extraction kettle with the flow velocity of 3L/h；
(2) pressure in extraction kettle is risen into 20MPa, and keeps pressure not by adjusting extraction kettle to the valve between extraction-container
Becoming, Compressed CO_2 gas containing extract extra-strong tea liposoluble constituent, which enters, have been kept the temperature to 40 DEG C, in the extraction-container of 4MPa,
CO2 gas is separated with Iron Guanyin oil in extraction-container, and CO2 gas is forced into 20MPa by CO2 high-pressure pump again through pipeline and enters extraction
Kettle is taken, cycling extraction is continued, isolated Iron Guanyin tea oil is sink to bottom, bottom substance is intermittently discharged after 30 minutes, with
It was put afterwards every 20 minutes once, stops extraction after 3 hours, Iron Guanyin tea oil yield is 7.0%, discharges pressure in extraction kettle, takes
Iron Guanyin tea grounds in kettle out, and new extra-strong tea is added and continues to extract Iron Guanyin tea oil, gained Iron Guanyin tea oil is that iron is seen
Sound tea extraction.
The chilli oil the preparation method comprises the following steps: 85 portions of salad oils are heated to 80 DEG C, be added 10 parts of chilli powder, 80 DEG C of holdings
2h。
The spice is the mixture of semen myristicae, tsaoko, pepper grinds, the semen myristicae, tsaoko, pepper mixed proportion
For 2:1:3, the semen myristicae, tsaoko, pepper grinds the fineness of mixture be 80 mesh.
A kind of spicy nourishing canned pork luncheon meat of embodiment 2
A kind of spicy nourishing canned pork luncheon meat, the spicy canned pork luncheon meat include following raw material by weight: pig
70 parts of meat, 12 parts of ice bits, 6 parts of cornstarch, 1.6 parts of non-iodized salt, 0.7 part of white granulated sugar, 0.0012 part of sodium glutamate, burnt phosphorus
0.025 part of hydrochlorate, 0.4 part of thickener, 4 parts of chilli oil, 0.035 part of spice, red scarlet 0.008 part, D-araboascorbic acid sodium
0.008 part, 1.5 parts of nourishing function packet.
The nourishing function packet is formed comprising following raw material: 7 parts of walnut, 5 parts of Semen sesami nigrum, extra-strong tea extract
1.5 parts, 3 parts of fructus lycii, 1.5 parts of fragrant solomonseal rhizome polyoses.
The extracting method of the extra-strong tea extract comprises the following steps:
Step 1: Microwave Pretreatment
(1) extra-strong tea first by 500g drying crushes, and crosses to 20 meshes, then pressing solid and liquid weight ratio (w/w) is 12: 1
Adjuvant water is added in ratio, using microwave heating, 30 seconds every time, is spaced 10 seconds, continuous 5 microwave actions, until leaching liquor adds
Heat stops microwave action up to 45 DEG C；
Step 2: Iron Guanyin tea oil is extracted
(1) first the extra-strong tea after microwave action is placed in and has been kept the temperature to 45 DEG C of CO2 supercritical extraction reactor, then opened
It opens CO2 high-pressure pump and Compressed CO_2 gas is injected into extraction kettle with the flow velocity of 3L/h；
(2) pressure in extraction kettle is risen into 22MPa, and keeps pressure not by adjusting extraction kettle to the valve between extraction-container
Becoming, Compressed CO_2 gas containing extract extra-strong tea liposoluble constituent, which enters, have been kept the temperature to 40 DEG C, in the extraction-container of 5MPa,
CO2 gas is separated with Iron Guanyin oil in extraction-container, and CO2 gas is forced into 22MPa by CO2 high-pressure pump again through pipeline and enters extraction
Kettle is taken, cycling extraction is continued, isolated Iron Guanyin tea oil is sink to bottom, bottom substance is intermittently discharged after 30 minutes, with
It was put afterwards every 25 minutes once, stops extraction after 3 hours, Iron Guanyin tea oil yield is 7.8%, discharges pressure in extraction kettle, takes
Iron Guanyin tea grounds in kettle out, and new extra-strong tea is added and continues to extract Iron Guanyin tea oil, gained Iron Guanyin tea oil is that iron is seen
Sound tea extraction.
The chilli oil the preparation method comprises the following steps: 88 portions of salad oils are heated to 90 DEG C, be added 12 parts of chilli powder, 90 DEG C of holdings
1.5h。
The spice is the mixture of semen myristicae, tsaoko, pepper grinds, the semen myristicae, tsaoko, pepper mixed proportion
For 2:1:3, the semen myristicae, tsaoko, pepper grinds the fineness of mixture be 90 mesh.
A kind of spicy nourishing canned pork luncheon meat of embodiment 3
A kind of spicy nourishing canned pork luncheon meat, the spicy canned pork luncheon meat include following raw material by weight: pig
60~75 parts of meat, 10-14 parts of ice bits, 5~7 parts of tapioca, 1.4~1.8 parts of non-iodized salt, 0.5~0.8 part of white granulated sugar,
0.001~0.0015 part of sodium glutamate, 0.02~0.03 part of tripolyphosphate, 0.3~0.5 part of carragheen, 3~5 parts of chilli oil,
0.03~0.04 part of spice, red scarlet 0.005~0.01 part, 0.001~0.01 part of D-araboascorbic acid sodium, nourishing function packet
1~2 part.
The nourishing function packet is formed comprising following raw material: 8 parts of walnut, 10 parts of Semen sesami nigrum, extra-strong tea extract
2 parts of object, 5 parts of fructus lycii, 2 parts of fragrant solomonseal rhizome polyoses.
Preferably, the extracting method of the extra-strong tea extract comprises the following steps:
Step 1: Microwave Pretreatment
(1) extra-strong tea first by 500g drying crushes, and crosses to 20 meshes, then pressing solid and liquid weight ratio (w/w) is 15: 1
Adjuvant water is added in ratio, using microwave heating, 30 seconds every time, is spaced 10 seconds, continuous 5 microwave actions, until leaching liquor adds
Heat stops microwave action up to 45 DEG C；
Step 2: Iron Guanyin tea oil is extracted
(1) first the extra-strong tea after microwave action is placed in and has been kept the temperature to 45 DEG C of CO2 supercritical extraction reactor, then opened
It opens CO2 high-pressure pump and Compressed CO_2 gas is injected into extraction kettle with the flow velocity of 4L/h；
(2) pressure in extraction kettle is risen into 25MPa, and keeps pressure not by adjusting extraction kettle to the valve between extraction-container
Becoming, Compressed CO_2 gas containing extract extra-strong tea liposoluble constituent, which enters, have been kept the temperature to 40 DEG C, in the extraction-container of 5MPa,
CO2 gas is separated with Iron Guanyin oil in extraction-container, and CO2 gas is forced into 25MPa by CO2 high-pressure pump again through pipeline and enters extraction
Kettle is taken, cycling extraction is continued, isolated Iron Guanyin tea oil is sink to bottom, bottom substance is intermittently discharged after 30 minutes, with
It was put afterwards every 20~30 minutes once, stops extraction after 3 hours, Iron Guanyin tea oil yield is 7.5%, discharges extraction kettle internal pressure
Power takes out Iron Guanyin tea grounds in kettle, and new extra-strong tea is added and continues to extract Iron Guanyin tea oil, and gained Iron Guanyin tea oil is
Extra-strong tea extract.
The spice is the mixture of semen myristicae, tsaoko, pepper grinds, the semen myristicae, tsaoko, pepper mixed proportion
For 2:1:3, the semen myristicae, tsaoko, pepper grinds the fineness of mixture be 100 mesh.
Embodiment 4
The preparation method of spicy nourishing canned pork luncheon meat, includes the following steps: described in embodiment 1-3
A. raw material pre-treatment: the pork after fresh or defrosting is rinsed with 20~25 DEG C of warm water, removes impurity
Afterwards, strip or bulk are cut into；
B. it pickles: by non-iodized salt, D-araboascorbic acid sodium and the meat after processing of step A, being added in Salt mixing machine and mix
It closes uniformly, is sent into marinated library, pickles 24~48 hours, pickling temperature is 0~4 DEG C；
C. it cuts and mixes: by the meat pickled in step B and starch, ice bits, white granulated sugar, sodium glutamate, tripolyphosphate, OK a karaoke club
Glue, chilli oil, spice is red scarlet, and nourishing function packet is added in cutmixer together, cut mix temperature be 8 DEG C mix the time hereinafter, cutting
For 3~5min；
D. filling and sterilization: will cut the meat mixed, carry out it is filling after sterilized at 120~122 DEG C 50~60min to get at
Product.
Comparative example 1
Comparative example 1 the difference from example 2 is that, comparative example 1 be free of Iron Guanyin extract.
Test:
It invites 100 and is engaged in Majors of Food personnel, according to standards of grading to different formulations product according to color, smell, mouth
Sense, scores, as a result as shown in the table:
1 standards of grading of table
2 appraisal result of table
| Title | Scoring |
| Embodiment 1 | 95 |
| Embodiment 2 | 96 |
| Embodiment 3 | 92 |
| Commercially available canned pork luncheon meat | 76 |
As the above appraisal result it is found that canned pork luncheon meat prepared by the present invention, has the distinguishing feature to look good, smell good and taste good,
Deep approval and welcome by people.
In order to investigate the shelf-life of can, high temperature accelerated test is carried out, experimental condition position sets packaged can respectively
In 40 ± 2 DEG C, 50~60%RH humidity range is placed, and was sampled, is checked whether rotten at 1,2,3,6,8,12,24 month respectively.
Inspection result is as shown in table 3.
3 high temperature accelerated test result of table
| 1 month | 2 months | 3 months | 6 months | 8 months | 12 months | 24 months | |
| Embodiment 1 | - | - | - | - | - | + | |
| Embodiment 2 | - | - | - | - | - | - | - |
| Embodiment 3 | - | - | - | - | - | + | ++ |
| Comparative example 1 | - | - | - | - | + | ++ | +++ |
| Commercially available canned meat | - | - | - | + | ++ | +++ | +++ |
Wherein "-" expression is not gone bad, and "+" indicates slightly rotten, and " ++ " indicates to have gone bad, and " +++ " indicates rotten serious
By the above test result it is found that canned pork luncheon meat of the present invention, the shelf-life is than commercially available canned meat long shelf-life, sheet
Extra-strong tea extract has the function of significantly extending the shelf life in invention.
Claims (10)
1. a kind of spicy nourishing canned pork luncheon meat, which is characterized in that the spicy canned pork luncheon meat include it is following by weight
Raw material: 60~75 parts of pork, ice consider to be worth doing 10-14 parts, 5~7 parts of starch, 1.4~1.8 parts of non-iodized salt, white granulated sugar 0.5~
0.8 part, 0.001~0.0015 part of sodium glutamate, 0.02~0.03 part of composite phosphate, 0.3~0.5 part of thickener, chilli oil 3
~5 parts, 0.03~0.04 part of spice, red scarlet 0.005~0.01 part, 0.001~0.01 part of D-araboascorbic acid sodium, nourishing
1~2 part of function packet.
2. spicy canned pork luncheon meat according to claim 1, which is characterized in that the nourishing function packet includes following weight
Part raw material composition: 5~8 parts of walnut, 3~10 parts of Semen sesami nigrum, extra-strong tea take 1~2 part of object, 2~5 parts of fructus lycii, fragrant solomonseal rhizome polyoses 1
~2 parts.
3. spicy canned pork luncheon meat according to claim 2, which is characterized in that the extraction side of the extra-strong tea extract
Method comprises the following steps:
Step 1: Microwave Pretreatment
(1) extra-strong tea first by 500g drying crushes, and crosses to 20 meshes, then pressing solid and liquid weight ratio (w/w) is 10~15: 1
Adjuvant water is added in ratio, using microwave heating, 30 seconds every time, is spaced 10 seconds, continuous 4-5 microwave action, until leaching liquor
Heating stops microwave action up to 45 DEG C；
Step 2: Iron Guanyin tea oil is extracted
(1) first the extra-strong tea after microwave action is placed in and has been kept the temperature to 45 DEG C of CO2 supercritical extraction reactor, is then turned on
CO2 high-pressure pump injects Compressed CO_2 gas into extraction kettle with the flow velocity of 3~4L/h；
(2) pressure in extraction kettle is risen into 20~25MPa, and keeps pressure not by adjusting extraction kettle to the valve between extraction-container
Become, Compressed CO_2 gas containing extract extra-strong tea liposoluble constituent, which enters, have been kept the temperature to 40 DEG C, the extraction-container of 4-5MPa
Interior, CO2 gas is separated with Iron Guanyin oil in extraction-container, and CO2 gas through pipeline is forced into 20 by CO2 high-pressure pump again~
25MPa enters extraction kettle, continues cycling extraction, and isolated Iron Guanyin tea oil is sink to bottom, intermittently discharges after 30 minutes
Bottom substance was then put every 20~30 minutes once, stopped extraction after 3 hours, and Iron Guanyin tea oil yield is 7.0~8.0%,
Pressure in extraction kettle is discharged, Iron Guanyin tea grounds in kettle is taken out, and new extra-strong tea is added and continues to extract Iron Guanyin tea oil, gained
Iron Guanyin tea oil is extra-strong tea extract.
4. spicy canned pork luncheon meat according to claim 1, which is characterized in that the ice bits are ice made of drinking water
Bits.
5. spicy canned pork luncheon meat according to claim 1, which is characterized in that the chilli oil is 10~15 parts of chilli powder
With 85~90 parts of salad oil extracts.
6. spicy canned pork luncheon meat according to claim 1, which is characterized in that the partial size of the chilli powder is 80~100
Mesh.
7. spicy canned pork luncheon meat according to claim 1, which is characterized in that the composite phosphate is tripolyphosphate
The mixture of sodium, sodium pyrophosphate.
8. spicy canned pork luncheon meat according to claim 1, which is characterized in that the thickener is carragheen.
9. spicy canned pork luncheon meat according to claim 1, which is characterized in that the spice is semen myristicae, tsaoko, pepper
The mixture of grinds, the semen myristicae, tsaoko, pepper mixed proportion are 2:1:3.
10. spicy canned pork luncheon meat according to claim 1, which is characterized in that the semen myristicae, tsaoko, pepper grinds
Mixture fineness be 80~100 mesh.
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