Processing method of canned preserved fruit pork luncheon meat

Abstract

The invention relates to a processing method of canned preserved fruit pork luncheon meat. The canned preserved fruit pork luncheon meat as a new product is prepared from natural raw materials such as meat, mixed preserved fruit paste, konjac gel, carmine radishes, bone paste, sticky rice powder, corn starch and white granulated sugar according to a can method. The canned preserved fruit pork luncheon meat is aromatic, sweet, unique in flavor, rich in nutrition, delicious and safe, can meet different tastes and diversified and personalized crow demands. The processing method is simple, the meat does not need to be salted, the production cycle is short, the canned preserved fruit pork luncheon meat does not contain additives such as nitrite, composite phosphate and synthetic pigments, and the quality guarantee period of the canned preserved fruit pork luncheon meat is more than two years.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for candied luncheon meat. Background technique [0002] Luncheon meat is a canned product that is delicious, convenient, economical and suitable for all ages. Traditional canned luncheon meat, the main ingredient is meat, the auxiliary materials are starch, salt, monosodium glutamate, white pepper, jade fruit powder, the pickling material is composed of nitrite, compound phosphate, vitamin C, and the meat is marinated (48-72 hours ), chopping, vacuum mixing, canning, and sterilization. At present, the taste and flavor of canned luncheon meat at home and abroad have been dominated by salt for a long time. The products have few raw material varieties, incomplete nutritional ingredients, old products, single varieties, monotonous taste, and lack of national characteristics. The products contain compound phosphoric acid. Salt and nitrite (nitrite reacts...

AI Technical Summary

Problems solved by technology

At present, the taste and flavor of canned luncheon meat at home and abroad have been dominated by salt for a long time. The products have few raw material varieties, incomplete nutritional ingredients, old products, single varieties, monotonous taste, and lack of national characteristics. The products contain compound phosphoric acid. Salt and nitrite (nitrite reacts with gastric acid and secondary amines of protein decomposition products to form nitrosamines with strong carcinogenic effects, mainly causing esophageal cancer, gastric cancer, liver cancer and colorectal cancer), are called "unsuitable" by nutrition and food experts. "Eat more" canned food, the meat needs to be marinated, and the production cycle is long, etc.

The outdated canned luncheon meat can not meet the requirements of people's constant pursuit of strange, new, special and different psychology, taste and safety and product diversification.

There is no report or product launch on canned luncheon meat with candied fruit