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A technology for canned luncheon meat and pork, which is applied in the directions of food ingredients as thickeners, food ingredients as taste modifiers, and food ingredients as odor modifiers, etc. Good, can not have both taste, nutrition and color and other issues, to achieve the effect of enriching taste and aroma, increasing appetite, and improving compactness
Inactive Publication Date: 2015-12-16
SICHUAN HUIQUAN CANNED FOOD
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Summary
Abstract
Description
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[0007] Although the mouthfeel of this luncheon meat is fine and smooth, the color and luster of its luncheon meat is still not good, can not improve the appetite of eater better, can not have the multiple advantages of mouthfeel, nutrition and color and luster concurrently
Method used
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Embodiment 1
[0023] A canned luncheon meat, comprising the following raw materials in parts by weight: 60 parts of pork, 1 part of starch, 0.5 part of white wine, 0.5 part of iodized salt, 0.2 part of white sugar, 0.02 part of I+G, 0.01 part of compound phosphate 0.2 part of thickener, 0.15 part of chili powder, 0.01 part of spice, 0.01 part of ginger, 0.005 part of garlic, 0.005 part of beet red, and 0.001 part of sodium D-isoascorbate.
Embodiment 2
[0025] A canned luncheon meat, comprising the following raw materials in parts by weight: 75 parts of pork, 6 parts of starch, 1.5 parts of white wine, 1.5 parts of iodized salt, 0.8 part of white sugar, 0.06 part of I+G, and 0.03 part of compound phosphate , 0.5 parts of thickener, 0.3 parts of chili powder, 0.04 parts of spices, 0.015 parts of ginger, 0.008 parts of garlic, 0.01 parts of beet red, and 0.01 parts of sodium D-isoascorbate.
Embodiment 3
[0027] A canned luncheon meat, comprising the following raw materials in parts by weight: 70 parts of pork, 4 parts of starch, 1 part of white wine, 0.8 part of iodized salt, 0.6 part of white sugar, 0.03 part of I+G, 0.02 part of compound phosphate , 0.3 parts of thickener, 0.2 parts of chili powder, 0.03 parts of spices, 0.012 parts of ginger, 0.006 parts of garlic, 0.008 parts of beet red, and 0.007 parts of sodium D-isoascorbate.
[0028] In this embodiment, the starch is corn starch.
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Abstract
The invention discloses a luncheon meat can, and belongs to the technical field of can food. The luncheon meat can comprises the following raw materials in parts by weight: 60-75 parts of pork, 1-6 parts of starches, 0.5-1.5 parts of spirit, 0.5-1.5 parts of iodized salt, 0.2-0.8 part of white granulated sugar, 0.02-0.06 part of I+G, 0.01-0.03 part of composite phosphate, 0.2-0.5 part of a thickening agent, 0.15-0.3 part of chilli powder, 0.01-0.04 part of spicies, 0.01-0.015 part of raw gingers, 0.005-0.008 part of garlic, 0.005-0.01 part of beet red and 0.001-0.01 part of D-sodium isoascorbate. The luncheon meat of the luncheon meat can has the advantages of delicious taste, mellow fragrance and bright color.
Description
technical field [0001] The invention relates to a canned luncheon meat and belongs to the technical field of canned food. Background technique [0002] With the improvement of residents' living standards, travel and tourism continue to increase, and food consumption concepts and methods are quietly changing. Many families are trying to liberate themselves from the kitchen to reduce oil fume pollution and housework. Canned food is adapting to people's daily needs due to its convenience, sanitation and easy storage, and is increasingly popular. Luncheon meat is a canned compressed minced meat, the main raw material is pork, chicken or beef, and it is made by adding starch, spices and other food additives. [0003] Luncheon meat is usually cut into slices and used for sandwiching bread, hot food or hot pot. The canned food is convenient to eat and can be carried around, and is a good product for traveling and traveling. [0004] On August 1, 2010, the State Intellectual Prop...
Claims
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Application Information
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