Garlic-fragrance pork luncheon meat and preparation method thereof

Abstract

The invention discloses garlic-fragrance pork luncheon meat which is prepared from the following raw materials in parts by weight: 50-57 parts of pork, 8-12 parts of chicken meat, 2-3 parts of pigskin, 5-15 parts of garlic, 15-20 parts of edible borneol, 0.5-0.9 part of a 1% red rice liquid, 5-8 parts of starch, 1.5-2.5 parts of protein powder, 0.15-0.35 part of salt, 0.25-0.3 part of spicy materials, 0.1-0.15 part of aginomoto, 0.08-0.12 part of white sugar, 0.25-0.35 part of sodium pyrophosphate or sodium tripolyphosphate, 0.06-0.08 part of sodium erythorbate, 0.3-0.5 part of konjac glucomannan and 0-0.006 part of sodium nitrite. The preparation method of the garlic-fragrance pork luncheon meat comprises the following steps: pretreating a pork raw material, treating the garlic, detecting metals, pickling, cutting and mixing, stirring in vacuum, filling into cans, and sterilizing, thereby obtaining the garlic-fragrance pork luncheon meat. The garlic-fragrance pork luncheon meat has the characteristics of being compact in meat quality, smooth in cut surface, rich in elasticity, unique in flavor, safe and healthy, compact after being heated, and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to garlic ham luncheon meat and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, increasing travel and tourism, and changes in food consumption concepts, more and more canned foods have entered people's lives. Luncheon meat is a kind of canned compressed minced meat, which is usually used for sliced ​​bread, hot food or added to hot pots and soup pots. Traditional canned luncheon meat has the following disadvantages: nitrite is used as a coloring agent in the pickling process, which is very harmful to human health; carrageenan is used as a thickener, and the degradation of carrageenan can cause gastrointestinal ulcers And gastrointestinal cancer, carrageenan will be degraded in high temperature and acidic environment, thus changing the loss of thickening effect, and it can also inhibit the absorption of certain minerals. The flavor ...

AI Technical Summary

Problems solved by technology

Traditional canned luncheon meat has the following disadvantages: nitrite is used as a coloring agent in the pickling process, which is very harmful to human health; carrageenan is used as a thickener, and the degradation of carrageenan can cause gastrointestinal ulcers And gastrointestinal cancer, carrageenan will be degraded in high temperature and acidic environment, thus changing the loss of thickening effect, and it can also inhibit the absorption of certain minerals

Single flavor, needs to be prepared after opening the can