CN112471433A - Canned luncheon meat and preparation method thereof - Google Patents
Canned luncheon meat and preparation method thereof Download PDFInfo
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- CN112471433A CN112471433A CN202011311369.6A CN202011311369A CN112471433A CN 112471433 A CN112471433 A CN 112471433A CN 202011311369 A CN202011311369 A CN 202011311369A CN 112471433 A CN112471433 A CN 112471433A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- 238000002156 mixing Methods 0.000 claims abstract description 33
- 235000015277 pork Nutrition 0.000 claims abstract description 30
- 238000005096 rolling process Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 26
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
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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
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/007—Apparatus for tenderising meat, e.g. ham by beating
-
- 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
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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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- Nutrition Science (AREA)
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- Wood Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a luncheon meat can and a preparation method thereof in the field of food, wherein frozen pork, ice water, vegetable protein, starch, salt, white sugar, monosodium glutamate, spices and the like are used as raw materials, a unique double-rolling processing and wrapping type filling mode is adopted, and the processes of vacuum mixing, high-temperature sterilization and the like are combined for production, so that the prepared luncheon meat product is rich in flavor, compact and tender in tissue, high in elasticity, uniform in texture, free of precipitation, fat and jelly precipitation and excellent in quality, and the content of auxiliary material blocks with the particle size of more than or equal to 0.5mm in the finished product is lower than 0.2%.
Description
Technical Field
The invention relates to the field of foods, in particular to canned luncheon meat and a preparation method thereof.
Background
Luncheon meat is a canned compressed meat emulsion, and the raw material is pork or beef in general. The pork luncheon meat is cut into slices which can be used for bread and bread, and the egg noodles are delicious when eaten hot. The canned food is convenient for eating, and can be easily preserved because pork is put into a sealed can. Is usually eaten in picnic, and in army, luncheon meat is a necessary military requirement. Along with the improvement of resident's living standard, trip, tourism are constantly increasing, and food consumption concept and mode are changing silently, and a lot of families try to liberate from the kitchen, reduce the oil smoke pollution, alleviate housework, and lunch meat also more and more receives ordinary people's liking. Pork is the most used as the main raw material of luncheon meat, and a large amount of frozen pork is adopted, and is processed into meat paste, then various seasonings are added, and finally, filling and canning for sale. In the prior art, the quality of luncheon meat is divided into three grades of qualified products, first-grade products and high-grade products, most luncheon meat can only be counted as the qualified products and the first-grade products, and only a few high-grade products can be obtained. The quality of luncheon meat not only lies in the ratio of seasoning, still lies in the key link control in the course of working. The thawing mode of frozen pork as raw material of luncheon meat in the prior art comprises room temperature thawing, brine soaking thawing, microwave thawing and the like, but in the mass production process, the room temperature thawing takes too long time, the meat blocks are not thawed uniformly inside and outside, the meat quality is whitened due to the brine soaking, the water content is large, the quality of the processed luncheon meat can be influenced, and the microwave thawing amount is small and is not suitable for mass production. And because the moisture of the processed meat paste is difficult to control due to the problems, the seasoning has poor taste absorption effect, and the quality of the luncheon meat is seriously influenced. In addition, the multi-purpose chopping mixer for mixing pork and other auxiliary materials is used in the existing processing technology, but the chopping mixer has the problems of uneven mixing and chopping granularity of the auxiliary materials in the process of stirring the added auxiliary materials, so that part of blocky particles exist in the prepared luncheon meat, the quality is poor, and the eating taste is seriously influenced.
Disclosure of Invention
The invention aims to provide a canned luncheon meat to solve the problem that the eating taste is influenced by lump particles in the existing luncheon meat.
In order to achieve the purpose, the invention provides the following technical scheme: the canned pork luncheon meat comprises, by mass, 75-85 parts of pork and 20-25 parts of ice water as main materials, 0.5 part of a quality improver, 6-10 parts of starch, 3 parts of vegetable protein, 1.7 parts of salt, 0.4 part of white sugar, 0.35 part of composite phosphate, 0.25 part of spice, 0.2 part of monosodium glutamate and 0.01 part of sodium nitrite, wherein the content of auxiliary material blocks with the particle size of 0.5mm or more in a finished product is lower than 0.2%.
Further, the main material comprises 80 parts of pork and 23 parts of ice water by mass, and the auxiliary material comprises 0.5 part of quality improver, 8 parts of starch, 3 parts of vegetable protein, 1.7 parts of salt, 0.4 part of white sugar, 0.35 part of composite phosphate, 0.25 part of spice, 0.2 part of monosodium glutamate and 0.01 part of sodium nitrite.
The principle and the advantages of the scheme are as follows: the method has the advantages that the reasonable raw material proportion is adopted, so that the meat flavor is kept after the pork is processed into meat paste, the meat paste after processing is kept tender red of fresh meat through sodium nitrite, the temperature of the processing process is kept through adding ice water with a proper amount, the prepared luncheon meat is smooth and tasty, a proper amount of spices, monosodium glutamate, white sugar and the like are added, the fishy smell of the pork is eliminated, the delicate flavor of the meat is kept, the prepared luncheon meat is aromatic, in addition, through the improvement of the processing process, the content of auxiliary material blocks with the particle diameter larger than 0.5mm in the finished luncheon meat is less than 0.2%, the taste is finer and smoother in the eating process, the seasoning is uniform, starch-free particles are adopted, the eating feeling is better, sufficient energy can be provided for people, and the consumption requirements are met.
The invention also provides a preparation method of the canned luncheon meat, which is used for processing the canned luncheon meat to improve the processing quality and the canned luncheon meat quality.
In order to achieve the above purpose, another technical solution of the present invention is as follows: a preparation method of canned luncheon meat comprises the following steps: A. unfreezing frozen pork, B, pickling and coloring, C, rolling and kneading in vacuum, D, preparing ingredients, chopping and stirring, E, mixing in vacuum, F, canning and sealing, G, sterilizing, H, preserving heat, I, packaging, J, and warehousing finished products.
According to the scheme, the frozen pork is thawed and pickled and then is subjected to vacuum rolling and kneading, and the uniform penetration of the pickling liquid is promoted by beating and rubbing the pork blocks under the vacuum pressure; the method has the advantages that the exudation of the salt-soluble protein is promoted, the formation of good cohesiveness and slicing property is facilitated, the binding force and the elasticity of meat can be improved, the meat quality is tender, the pickling and seasoning are more tasty, the air in the meat paste is eliminated through chopping, mixing and vacuum mixing, the block in the meat paste is reduced, the produced luncheon meat is rich in flavor, tender and smooth in taste, and the quality requirement of high-quality products is met.
Further, cutting the frozen pork blocks into strips with the thickness of 4cm in the step A, then carrying out primary rolling and kneading by using a vacuum rolling and kneading machine, wherein the rolling and kneading rotating speed is 5-15r/min, the temperature is 5-8 ℃, the processing time is 10-15min, and after rolling and kneading, removing ice residues and unfreezing at the low temperature of 10 ℃. Frozen pork among the prior art is mostly a large amount of stock meat, deposit for a long time in the freezer after purchasing, and the meat is inside moisture crystallization after freezing for a long time and is appeared, the cell is lost water, the time is more serious more longer, the freeze-dried meat appears even, be used for lunch meat after the pork after freezing for a long time is unfrozen and add man-hour, the crystal water is contained in the meat after melting, make the unable effective absorption of pickling material in the pickling process, the minced meat water content of processing is also higher, need add more starch and improve the solidification, reduce finished product water separation, influence the meat quality taste of finished product lunch meat. The frozen pork is creatively cut into small strips with the thickness of 4cm firstly in the optimized scheme, the frozen cut surfaces are fully exposed while the meat block is formed, and then the frozen cut surfaces are processed by using a rolling and kneading machine, wherein the rolling and kneading machine does not improve the tenderness and elasticity of the meat, but carries out appropriate strength rolling and kneading on the frozen meat block through the design of rolling and kneading parameters, the frozen small meat blocks have certain brittleness and hardness, the frozen meat blocks are loosened along lines by rolling and kneading, internal and external ice crystals are shaken off and separated, the ice content of the meat blocks after the rolling and kneading treatment is further reduced, the thawing efficiency can be greatly improved, the water content of the thawed meat is reduced, the meat blocks can be more tasty during subsequent pickling, the color development effect is better, the meat is more fresh and tender after subsequent rolling and kneading again, and the minced meat obtained by chopping is more delicate and smooth.
And further, uniformly spreading salt, sodium nitrite and compound phosphate on the unfrozen meat blocks in the step B, filling the meat blocks into a curing container, and sealing and curing. Preferably, the cured meat blocks have fresher flavor and better color and meet the standard of high-quality products.
Further, in the step C, the salted meat blocks are rolled and kneaded again in vacuum, the rolling and kneading rotating speed is 8-10r/min, the temperature is 5-15 ℃, and the processing time is 15-20 min. Preferably, the cured meat blocks are subjected to vacuum rolling again, and rolling is carried out at a relatively higher temperature at a low rotating speed, so that the curing materials are better absorbed, the binding force and elasticity of the meat are further improved, the water retention is enhanced, and the taste of the meat paste obtained by subsequent processing is better.
And D, chopping and mixing the meat blocks which are rolled and kneaded again in the chopping and mixing machine into meat paste, and sequentially adding the vegetable protein, the starch, the ice water, the spices, the quality modifier, the monosodium glutamate and the white sugar. Preferably, the ice water is added in such a way that the meat emulsion can keep stable elasticity in the process of adding the auxiliary materials, and the chopped and mixed meat emulsion is more fine and smooth.
And D, chopping and mixing the auxiliary materials by wrapping the meat paste on the chopping and mixing machine by using a wrapping sleeve, wherein the wrapping sleeve is a conical sleeve with an axial notch formed in the surface, and the wrapping sleeve is detachably connected to the chopping and mixing machine. The auxiliary materials wrapped by the minced meat are chopped and mixed through the wrapping sleeve in the chopping process, the meat is tender after the previous double rolling treatment, the minced meat formed by chopping is more delicate, the auxiliary materials are better wrapped, the auxiliary materials are chopped and mixed from the inside of the minced meat in the chopping process, the chopping knife is more stable and effective in chopping the auxiliary materials, the crushing and mixing effects on the auxiliary materials are better, the chopped minced meat is ensured to be uniform in texture, the content of the auxiliary materials in blocks with the particle size larger than 0.5mm is lower than 0.2%, and the prepared luncheon meat has better taste.
Furthermore, inserting plates which are symmetrically distributed on two sides of the notch are welded at the small-diameter end of the wrapping sleeve, a guide plate is arranged above the feed inlet of the cut-mixer, a slot is arranged in the middle of the guide plate, transverse pin holes are formed in the inserting plates and the guide plate, the inserting plates are connected with the guide plate through bolts, the notch of the wrapping sleeve is downwards arranged in a cutting and mixing pot of the cut-mixer, and the wrapping sleeve is tangent to the inner wall of the cutting and mixing pot. The wrapping sleeve designed in such a way can be detached for use according to production needs, normal work of other mechanisms of the chopping and mixing machine is not affected, the notch design can adapt to pushing of the minced meat for proper elastic pressing, the auxiliary material can be effectively wrapped by the minced meat in the process of adding the auxiliary material, the using effect is stable and reliable, and the insertion structure is convenient to operate.
Drawings
FIG. 1 is a top view of a dressing cover according to example 4 of the present invention in use;
fig. 2 is a front view of a state in which a wrapper is mounted on a chopper mixer in embodiment 4 of the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the chopping and mixing machine comprises a chopping and mixing machine 1, a wrapping sleeve 2, a chopping and mixing pot 3, a gap 4, a guide plate 5 and an inserting plate 6.
Embodiment 1, a canned luncheon meat comprises 80 parts of pork and 23 parts of ice water as main materials, 0.5 part of a quality improver, 8 parts of starch, 3 parts of vegetable protein, 1.7 parts of salt, 0.4 part of white sugar, 0.35 part of composite phosphate, 0.25 part of spice, 0.2 part of monosodium glutamate and 0.01 part of sodium nitrite, wherein the content of auxiliary material blocks with the particle size of 0.5mm or more in a finished product is lower than 0.2%.
Example 2, the difference between this example and example 1 is that the main material includes 75 parts of pork and 20 parts of ice water by mass, and the auxiliary material includes 0.5 part of quality modifier, 6 parts of starch, 3 parts of vegetable protein, 1.7 parts of salt, 0.4 part of white sugar, 0.35 part of composite phosphate, 0.25 part of spice, 0.2 part of monosodium glutamate and 0.01 part of sodium nitrite.
Example 3, the difference between this example and example 1 is that the main material includes 85 parts of pork and 25 parts of ice water by mass, and the auxiliary material includes 0.5 part of quality improver, 10 parts of starch, 3 parts of vegetable protein, 1.7 parts of salt, 0.4 part of white sugar, 0.35 part of composite phosphate, 0.25 part of spice, 0.2 part of monosodium glutamate and 0.01 part of sodium nitrite.
A. thawing frozen pork, cutting frozen pork into strips with the thickness of 4cm, rolling and kneading for the first time by using a vacuum rolling and kneading machine, wherein the rolling and kneading speed is 5-15r/min, the temperature is 5-8 ℃, the treatment time is 10-15min, and ice residues are removed after rolling and kneading, and the frozen pork is thawed at the low temperature of 10 ℃.
B. Curing for coloring, uniformly spreading salt, sodium nitrite and composite phosphate on the thawed meat blocks, filling the meat blocks into a curing container, and sealing for curing.
C. Vacuum kneading, and vacuum kneading the cured meat blocks again at a speed of 8-10r/min at 5-15 deg.C for 15-20 min.
D. Chopping and mixing ingredients, chopping and mixing the meat blocks which are rolled and kneaded again in a chopper mixer into muddy meat, and then sequentially adding vegetable protein, starch, ice water, spices, a quality modifier, monosodium glutamate and white sugar, wherein in the process of adding the auxiliary materials, the auxiliary materials are chopped and mixed after being wrapped by a wrapping sleeve 2 on a chopper mixer 1, the wrapping sleeve 2 is a conical sleeve with an axial gap 4 formed in the surface, and the wrapping sleeve 2 is detachably connected to the chopper mixer 1; referring to fig. 2, inserting plates 6 symmetrically distributed on two sides of a notch 4 are welded at the small-diameter end of a wrapping sleeve 2, a guide plate 5 is arranged above a feed inlet of a chopper mixer 1, a slot is arranged in the middle of the guide plate 5, the inserting plates 6 and the guide plate 5 are both provided with transverse pin holes, the inserting plates 6 are connected with the guide plate 5 through bolts, the notch 4 of the wrapping sleeve 2 is downwards installed in a chopping pot 3 of the chopper mixer 1, and the wrapping sleeve 2 is tangent to the inner wall of the chopping pot 3;
E. vacuum mixing, namely feeding the chopped and mixed meat paste into a vacuum mixer for vacuum mixing to remove bubbles in the meat paste;
F. canning and sealing, namely quantitatively canning the meat paste mixed in vacuum by using an automatic filling machine and then sealing;
G. sterilizing, namely performing high-temperature sterilization treatment on the sealed canned luncheon meat;
H. preserving heat, namely preserving the heat of the sterilized canned luncheon meat;
I. packaging, namely, boxing and packaging the canned luncheon meat;
J. and (6) warehousing the finished product.
Comparative example 1, the canned luncheon meat processed by the conventional production process was prepared using the same raw materials in parts by mass as in example 1.
Comparative example 2, commercial luncheon meat.
Comparing the samples 1-3 prepared by the method of example 4 with the samples 1 and 2 in the comparative examples, respectively sampling the 5 types of luncheon meat by 1000 people randomly selected in a food industry park, wherein the sampling sample is a slice with the thickness of 5mm cut after each luncheon head is randomly selected, and sensory evaluation is carried out on the aspects of color, flavor, smell, tissue, form and eduction according to the sensory grading requirement in the standard QB/T2299-1997 well known in the industry:
the results are given in the following table:
from the above comparative trial eating results, the canned luncheon meat obtained by the technical solutions of examples 1 to 4 provided by the present invention all reach 90% or more in the ratio of the quality of the industry-recognized high-grade product on the grade, and in the aspect of the content of the auxiliary material blocks which are not related in the industry standard but have the edible feeling index particle size of 0.5mm or more in the actual edible process, the products of examples 1 to 3 obtained by example 4 all reach the range of content of less than 0.2%, while the canned luncheon meat and the canned luncheon meat on the market which are processed by the same ratio without the method of example 4 of the present invention have the same ratio that the number of high-grade products is significantly less in the ratio of the grade, mainly sell the first-grade product, and have a large number of products which only meet the requirements of the qualified products, and are significantly higher than the products produced by the technical solution of the present invention on the aspect of the content of the auxiliary material blocks with particle size of 0.5mm or more, according to the actual trial comparison, the canned luncheon meat and the preparation method thereof provided by the technical scheme of the invention have the effect remarkably superior to that of the prior art.
The technical effects are benefited from the fact that the inventor is engaged in the industry for a long time, the obtained technology is continuously researched, developed and improved, the frozen meat is processed creatively, deblocked and de-iced and then is unfrozen, the vacuum tumbling machine is adopted for carrying out tumbling treatment with different effects for two times, so that the ice content of meat blocks after the tumbling treatment is reduced, the unfreezing efficiency can be greatly improved, the water content of the thawed meat is reduced, the meat can be tasty when being subsequently pickled, the color development effect is better, the meat is fresh and tender after being subsequently tumbled again, and minced meat obtained by chopping is finer and smoother. The chopping and mixing material is innovated, the special wrapping sleeve is specially designed, and the auxiliary material is added in a wrapping mode, so that the auxiliary material is chopped and mixed from the inside of the minced meat in the chopping process, the chopping and mixing knife is more stable and effective in chopping the auxiliary material, the crushing and mixing effects of the auxiliary material are better, the chopped and mixed minced meat is ensured to be uniform in texture, the content of the auxiliary material in blocks with the particle size of more than 0.5mm is lower than 0.2%, and the prepared luncheon meat has better taste. The eating taste of the traditional luncheon meat is improved, the quality of the luncheon meat is greatly improved, and the higher requirements of people on the quality of the luncheon meat are met.
The foregoing is merely an example of the present invention and common general knowledge in the art of specific structures and/or features of the invention has not been set forth herein in any way. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. A luncheon meat can is characterized in that: the main material comprises 75-85 parts of pork and 20-25 parts of ice water by mass, the auxiliary materials comprise 0.5 part of quality modifier, 6-10 parts of starch, 3 parts of vegetable protein, 1.7 parts of salt, 0.4 part of white sugar, 0.35 part of composite phosphate, 0.25 part of spice, 0.2 part of monosodium glutamate and 0.01 part of sodium nitrite, and the content of the auxiliary material blocks with the particle size of more than or equal to 0.5mm in the finished product is less than 0.2%.
2. A canned luncheon meat according to claim 1, wherein: the main material comprises 80 parts of pork and 23 parts of ice water by mass, and the auxiliary material comprises 0.5 part of quality improver, 8 parts of starch, 3 parts of vegetable protein, 1.7 parts of salt, 0.4 part of white sugar, 0.35 part of composite phosphate, 0.25 part of spice, 0.2 part of monosodium glutamate and 0.01 part of sodium nitrite.
3. A canned luncheon meat preparation method of preparing the canned luncheon meat of claim 1 or 2, wherein: the method comprises the following steps: A. unfreezing frozen pork, B, pickling and coloring, C, rolling and kneading in vacuum, D, preparing ingredients, chopping and stirring, E, mixing in vacuum, F, canning and sealing, G, sterilizing, H, preserving heat, I, packaging, J, and warehousing finished products.
4. The method for preparing canned luncheon meat according to claim 3, wherein: and B, cutting the frozen pork into blocks into strips with the thickness of 4cm in the step A, and then carrying out primary rolling and kneading by using a vacuum rolling and kneading machine, wherein the rolling and kneading rotating speed is 5-15r/min, the temperature is 5-8 ℃, and the treatment time is 10-15 min.
5. The method for preparing canned luncheon meat according to claim 4, wherein: after rolling and kneading, removing ice slag and unfreezing at low temperature of 10 ℃.
6. The method for preparing canned luncheon meat according to claim 5, wherein: and B, uniformly spreading salt, sodium nitrite and composite phosphate on the unfrozen meat blocks, filling the meat blocks into a pickling container, and sealing and pickling.
7. The method for preparing canned luncheon meat according to claim 6, wherein: and C, performing vacuum tumbling on the cured meat blocks again, wherein the tumbling speed is 8-10r/min, the temperature is 5-15 ℃, and the treatment time is 15-20 min.
8. The method for preparing canned luncheon meat according to claim 7, wherein: and D, chopping and mixing the meat blocks which are rolled and kneaded again in the chopping and mixing machine into meat paste, and sequentially adding the vegetable protein, the starch, the ice water, the spices, the quality modifier, the monosodium glutamate and the white sugar.
9. The method for preparing canned luncheon meat according to claim 8, wherein: and D, chopping and mixing the auxiliary materials by wrapping the meat paste on the chopping and mixing machine by using a wrapping sleeve, wherein the wrapping sleeve is a conical sleeve with an axial gap on the surface, and the wrapping sleeve is detachably connected to the chopping and mixing machine.
10. The method for preparing canned luncheon meat according to claim 9, wherein: the small diameter end of the wrapping sleeve is welded with the inserting plates symmetrically distributed on two sides of the notch, the guide plate is arranged above the feed inlet of the cut mixer, the middle of the guide plate is provided with an inserting groove, the inserting plates and the guide plate are respectively provided with a transverse pin hole, the inserting plates are connected with the guide plate through bolts, the notch of the wrapping sleeve is downwards installed in the cutting and mixing pot of the cut mixer, and the wrapping sleeve is tangent to the inner wall of the cutting and mixing pot.
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| CN202011311369.6A CN112471433A (en) | 2020-11-20 | 2020-11-20 | Canned luncheon meat and preparation method thereof |
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