Canned chicken lunch meat

Abstract

The invention provides canned chicken lunch meat, which includes, by weight, 45-60 parts of chicken meat, 5-8 parts of lentinula edodes, 5-8 parts of bamboo sprouts, 0.5-1.5 parts of red date and wolfberry powder, 3-5 parts of lotus roots, 3-5 parts of corn starch, 1-1.5 parts of salt, 0.5-1.5 parts of white granular sugar, 0.04-0.08 parts of I+G, 0.005-0.02 parts of sodium tripolyphosphate, 0.005-0.02 parts of sodium pyrophosphate, 0.1-0.3 parts of xanthan gum, 0.1-0.4 parts of dry chili powder or fresh red chili, 0.04-0.06 parts of sodium D-isoascorbate and 0.03-0.06 parts of a spice. Special dietary fiber components are added to the canned chicken lunch meat, so that usage of an additive having a thickening function on the food is reduced and the taste of the lunch meat is not influenced. The lunch meat is rich in dietary fibers and has beautiful color.

Description

technical field [0001] The invention relates to a canned meat food, in particular to a canned chicken luncheon meat, and belongs to the technical field of food processing. 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. 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. The luncheon m...

AI Technical Summary

Problems solved by technology

[0004] The invention aims to solve the problems of excessive nitrite, poor color and poor taste of luncheon meat caused by adding dietary fiber raw materials in the prior art, and provides a canned chicken luncheon meat, which is added with specific dietary The fiber component not only reduces the use of food thickening additives, but also does not affect the taste of luncheon meat, and is rich in dietary fiber and has excellent color and luster