Method for making canned pork

Abstract

The invention provides a method for making canned pork. The method includes the steps of 1) mixed material preparing; 2) steaming; 3) pickling; 4) low temperature steaming; 5) frying; 6) freezing; 7) smoking; 8) bone soup preparing; 9) extracting; 10) canning. According to the canned pork prepared with the method, moisture losing is avoided, nutrition and flavoring ingredients in pork are fully reserved in the product, and the specific tenderness and freshness of the canned pork product are kept; as seasoning is directly added into a streaky pork raw material with the high fine seasoning processing technology, and the pickling process is added, the tasty effect on meat pieces is good, flavoring is good, the color and luster are red and brilliant, and the method is suitable for large-scale production; according to the prepared canned pork product, as vacuum packaging and pickling under the low-temperature condition are adopted, a mixed material, the seasoning and semi-finished fried meat are in sufficient contact under the water-oil phase conditions, a permeating effect and even flavoring are facilitated, and the quality of the meat pieces is not prone to damage under the low-oxygen and low-temperature conditions.

Description

technical field [0001] The invention relates to the food processing industry, in particular to a method for making canned pork. Background technique [0002] Canning is a method of packaging food, which can be canned beverages, including canned soda, coffee, juice, iced milk tea, beer, etc. It can also be canned food, including luncheon meat, and the packaging material is tinplate. The can opener still uses a can opener, or has the technology of imitating cans. The packaging material used is aluminum alloy, and now most of the cans are opened in cans. [0003] Canned products are stored at room temperature mainly by adding antioxidants and preservatives, followed by high-temperature and high-pressure secondary sterilization, but chemically synthesized antioxidants and preservatives have problems such as carcinogenicity, carcinogenicity, teratogenicity, and food poisoning, and chemical Synthetic antioxidants and preservatives will have certain side effects if used improper...

AI Technical Summary

Problems solved by technology

[0003] The storage of canned products at room temperature mainly adopts the addition of antioxidants and preservatives followed by secondary sterilization under high temperature and high pressure. Synthetic antioxidants and preservatives will have certain side effects if used improperly, and long-term excessive intake will cause certain damage to human health