Canned pork luncheon meat and preparation method thereof
A technology of canned luncheon meat and pork, which is applied in the field of canned food, can solve the problems of not being able to better improve the appetite of eaters, the poor color of luncheon meat, and the inability to combine taste, nutrition and color, etc., to achieve rich taste and aroma, The effect of removing the fishy smell and moderate aroma of meat
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Embodiment 1
[0033] Canned luncheon meat, including the following raw materials in parts by weight: 80 parts of pork, 8 parts of corn starch, 3 parts of rice wine, 1.5 parts of salt, 0.8 parts of white sugar, 0.08 parts of monosodium glutamate, 0.03 parts of complex phosphate, 0.35 parts of konjac gum, chili 0.3 parts of powder, 0.04 parts of spices, 0.05 parts of onions, 0.015 parts of ginger powder, 0.01 parts of beet red, 0.01 parts of sodium D-isoascorbate.
Embodiment 2
[0035] Canned luncheon meat, including the following raw materials in parts by weight: 60 parts of pork, 2 parts of corn starch, 1 part of rice wine, 0.5 part of salt, 0.2 part of sugar, 0.04 part of monosodium glutamate, 0.01 part of complex phosphate, 0.2 part of konjac gum, chili 0.15 parts of powder, 0.02 parts of spices, 0.02 parts of onion, 0.01 parts of ginger powder, 0.005 parts of beet red, 0.001 parts of D-sodium erythorbate.
[0036] In this embodiment, the composite phosphate is tripolyphosphate and pyrophosphate.
Embodiment 3
[0038] Canned luncheon meat, including the following raw materials in parts by weight: 65 parts of pork, 4 parts of corn starch, 2 parts of rice wine, 0.8 parts of salt, 0.6 parts of sugar, 0.06 parts of MSG, 0.02 parts of complex phosphate, 0.3 parts of konjac gum, chili 0.2 parts of powder, 0.03 parts of spices, 0.03 parts of onion, 0.012 parts of ginger powder, 0.008 parts of beet red, 0.005 parts of D-sodium erythorbate.
[0039] In this embodiment, the complex phosphate is tripolyphosphate and pyrophosphate; the fineness of the chili powder in the formula is 60 mesh.
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