CN103815432A - Processing method of canned preserved fruit pork luncheon meat - Google Patents
Processing method of canned preserved fruit pork luncheon meat Download PDFInfo
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- CN103815432A CN103815432A CN201410109756.XA CN201410109756A CN103815432A CN 103815432 A CN103815432 A CN 103815432A CN 201410109756 A CN201410109756 A CN 201410109756A CN 103815432 A CN103815432 A CN 103815432A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Nutrition Science (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method of canned preserved fruit pork luncheon meat. The canned preserved fruit pork luncheon meat as a new product is prepared from natural raw materials such as meat, mixed preserved fruit paste, konjac gel, carmine radishes, bone paste, sticky rice powder, corn starch and white granulated sugar according to a can method. The canned preserved fruit pork luncheon meat is aromatic, sweet, unique in flavor, rich in nutrition, delicious and safe, can meet different tastes and diversified and personalized crow demands. The processing method is simple, the meat does not need to be salted, the production cycle is short, the canned preserved fruit pork luncheon meat does not contain additives such as nitrite, composite phosphate and synthetic pigments, and the quality guarantee period of the canned preserved fruit pork luncheon meat is more than two years.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of preserved fruit canned pork luncheon meat processing method.
Background technology
Pork luncheon meat is a kind of fragrant beautiful, convenient, economic, old and young suitable canned pack.Traditional canned pork luncheon meat, major ingredient is meat, auxiliary material is starch, salt, monosodium glutamate, white pepper, semen myristicae powder, and preserved materials is made up of nitrite, composite phosphate, vitamin c, meat through pickling (48-72 hour), cut mix, vacuum mixing, tinning, sterilization form.At present, canned pork luncheon meat both domestic and external for a long time taste flavor is all take saline taste as main, its product exists raw material variety few, nutrition collocation is incomplete, product is outmoded, kind is single, taste dullness, lack national characters, (nitrite reacts with protein catabolite secondary amine with hydrochloric acid in gastric juice and generates the nitrosamine with strong carcinogenesis in product, to contain composite phosphate and nitrite, mainly cause the cancer of the esophagus, cancer of the stomach, liver cancer and colorectal cancer), be called the tinned food of " should not eat " by nutraceutical expert more, meat need be pickled, the shortcomings such as the production cycle is long.Outmoded canned pork luncheon meat can not meet people product is constantly pursued to strange, new, special, different psychology, taste and safety and the requirement of product diversification.Also there is no at present report and the launch of preserved fruit canned pork luncheon meat aspect.
Summary of the invention
The object of the invention is to solve pork luncheon meat and produce the above-mentioned shortcoming existing, break through traditional idea, a kind of preserved fruit canned pork luncheon meat processing method is provided.The present invention adopts All Pure Nature raw material, and processing method is simple, and meat, containing nitrite and composite phosphate, does not need to pickle, with short production cycle.The method is produced into preserved fruit canned pork luncheon meat new product by meat, mixing preserved fruit mud, rouge radish mud, konjak gel, bone gruel, dumpling flour, cornstarch, white granulated sugar etc. by can method.This product colour nature, fragrance fruit is sweet, delicious taste, tissue elasticity is good, and without any additive, edible safety is convenient, flavour nutrient uniqueness.
In order to meet people to tinned food kind, local flavor, characteristic and variation and personalized demand, select preserved fruit that China has national characters as main raw material(s).Preserved fruit is the history of existing more than 3000 year so far, enjoys high reputation in the world, in Panamanian world exposition in 1913, is awarded a gold medal.Preserved fruit is nutritious, contains the compositions such as a large amount of glucose, fructose, tartaric acid, mineral matter, several amino acids, cellulose, has cough-relieving, reduces phlegm, treats spleen, whets the appetite, improves a poor appetite, improves the health, the effect such as enriching yin qi-restoratives.
A kind of preserved fruit canned pork luncheon meat processing method of the present invention, realizes by following steps:
1. 25～35% candied date, 25～35% sweet cherry, 30～50% tangerine orange cake proportioning by mass percentage, first will smash into mud shape or pulverize to obtain and mix preserved fruit mud after preserved fruit chopping;
2. rouge radish being cleaned up to rear chopping puts into pulverizer and pulverizes to obtain rouge radish mud;
3. after bone being cleaned, put into high pressure sterilization axe, under 121 ℃ of HTHPs of temperature, process 50～60 minutes, pulverize to obtain bone gruel after cooling;
4. the konjaku powder of mass percent 2～6% is added to the water, continuous stirring, after 15～25 minutes, leaves standstill 6～8 hours and obtains konjak gel;
5. will fresh meat or frozen meat be cut into 4～8cm after cleaning, the cutlet of wide 3～5cm, rubs to obtain meat mincing with the lag of 8mm;
6. meat mincing are poured in cutmixer, add mixing preserved fruit mud, 8～16% rouge radish mud, 3.0～9.0% bone gruel, 3.0～5.0% konjak gel, 4.0～8.0% white granulated sugar, 10～16% cornstarch, 1.0～3.0% dumpling flour and 10～16% the ice bits of meat mincing mass ratio 10～20% simultaneously, carry out vacuum by canned pork luncheon meat production method and cut and mix that emulsification, vacuum stirring, vacuum are canned, vacuum sealing;
7. the can after step 6 gained vacuum sealing is put into 121 ℃ of high temperature, high pressure sterilization axe, carry out sterilization, cooling by canned pork luncheon meat production method, after insulation, check, obtain preserved fruit canned pork luncheon meat new product.The products obtained therefrom shelf-life can reach more than 2 years.
Further, described in step 1, mix preserved fruit mud and can make corresponding substitute by one or more in candied date, sweet cherry, tangerine orange cake, sweet apricot, sweet preserved plum, sweet red bayberry, candied winter melon-growth and good health bar, sweet lotus root sheet, sweet lotus seeds, sweet water chestnut, sweet apple, sweet pears etc.;
Described in step 2, rouge radish can be with red corresponding substitutes of doing of edible natural such as blood orange, alkermes, Monascus colors;
Described in step 3, bone gruel can be made corresponding substitute by one or more in the bones such as pig, ox, sheep, chicken, duck, goose, rabbit, dog;
Described in step 4, konjak gel can be made corresponding substitute with xanthans, carragheen, edible gelatin etc.;
Described in step 5, meat mincing can be made corresponding substitute by one or more in the meat such as pig, ox, sheep, chicken, duck, goose, rabbit, dog, in step 5 as use frozen meat, can in plastic box, thaw and prevent that meat nutrition watery blood runs off, and pours nutrition watery blood in cutmixer together simultaneously.
Advantage and good effect that the present invention compared with prior art has are as follows:
Product fragrance, really sweet, good to eat, flavour nutrient uniqueness, without any additive, edible safety is convenient, color nature, tissue elasticity is good, does not need to pickle the shortening time, raise the efficiency, increase benefit, can meet different taste and diversified, personalized crowd demand, simultaneously for canned pork luncheon meat product increases a class fragrance, the sweet and rational new product of comprehensive nutrition of fruit.
The specific embodiment
The invention will be further described by the following examples:
Embodiment 1
1. 25% candied date, 25% sweet cherry, 50% tangerine orange cake proportioning by mass percentage, first must mix preserved fruit mud by smashing into mud shape after preserved fruit chopping;
2. rouge radish being cleaned up to rear chopping puts into pulverizer and pulverizes to obtain rouge radish mud;
3. after pig bone being cleaned, put into high pressure sterilization axe, under 121 ℃ of HTHPs of temperature, process 60 minutes, pulverize to obtain the gruel of pig bone after cooling;
4. the konjaku powder of mass percent 2% is added to the water, continuous stirring, after 15 minutes, leaves standstill 6 hours and obtains konjak gel;
5. after will fresh pork cleaning, be cut into long 8cm, the cutlet of wide 5cm, rubs to obtain pig meat mincing with the lag of 8mm;
6. pig meat mincing are poured in cutmixer, add mixing preserved fruit mud, 8.0% rouge radish mud, 3.0% pig bone gruel, 3.0% konjak gel, 8.0% white granulated sugar, 10% cornstarch, 1.0% dumpling flour and 10% the ice bits of pig meat mincing mass ratio 10% simultaneously, carry out vacuum by canned pork luncheon meat production method and cut and mix that emulsification, vacuum stirring, vacuum are canned, vacuum sealing;
7. the can after step 6 gained vacuum sealing is put into 121 ℃ of high temperature, high pressure sterilization axe, carry out sterilization, cooling by canned pork luncheon meat production method, after insulation, check, obtain preserved fruit canned pork luncheon meat new product, the shelf-life can reach more than 2 years.
Embodiment 2
1. 30% candied date, 30% candied winter melon-growth and good health bar, 40% tangerine orange cake proportioning by mass percentage, pulverizes to obtain after first will preserved fruit chopping and mixes preserved fruit mud;
2. rouge radish being cleaned up to rear chopping puts into pulverizer and pulverizes to obtain rouge radish mud;
3. after frontal bone being cleaned, put into high pressure sterilization axe, under 121 ℃ of HTHPs of temperature, process 55 minutes, pulverize to obtain frontal bone gruel after cooling;
4. the konjaku powder of mass percent 4% is added to the water, continuous stirring, after 20 minutes, leaves standstill 7 hours and obtains konjak gel;
5. will be fresh goose be cut into long 6cm after cleaning, the cutlet of wide 4cm, rubs to obtain goose meat mincing with the lag of 8mm;
6. goose meat mincing are poured in cutmixer, add mixing preserved fruit mud, 16% rouge radish mud, 6.0% frontal bone gruel, 5.0% konjak gel, 4.0% white granulated sugar, 13% cornstarch, 2.0% dumpling flour and 13% the ice bits of goose meat mincing mass ratio 20% simultaneously, carry out vacuum by canned pork luncheon meat production method and cut and mix that emulsification, vacuum stirring, vacuum are canned, vacuum sealing;
7. the can after step 6 gained vacuum sealing is put into 121 ℃ of high temperature, high pressure sterilization axe, carry out sterilization, cooling by canned pork luncheon meat production method, after insulation, check, obtain preserved fruit canned pork luncheon meat new product, the shelf-life can reach more than 2 years.
Embodiment 3
1. 35% sweet apricot, 35% sweet red bayberry, 30% tangerine orange cake proportioning by mass percentage, first will smash into mud shape or pulverize to obtain and mix preserved fruit mud after preserved fruit chopping;
2. blood orange being removed to put into after seed beater pulls an oar and to obtain blood orange and starch;
3. after rabbit bone being cleaned, put into high pressure sterilization axe, under 121 ℃ of HTHPs of temperature, process 50 minutes, pulverize to obtain the gruel of rabbit bone after cooling;
4. the konjaku powder of mass percent 6% is added to the water, continuous stirring, after 25 minutes, leaves standstill 8 hours and obtains konjak gel;
5. after frozen rabbit meat being cleaned, thaw and prevent that meat nutrition watery blood runs off in plastic box, be cut into long 4cm after thawing, the cutlet of wide 3cm, rubs to obtain rabbit meat mincing with the lag of 8mm;
6. rabbit meat mincing are poured in cutmixer together with nutrition watery blood, add mixing preserved fruit mud, 12% blood orange slurry, 9.0% rabbit bone gruel, 4.0% konjak gel, 6.0% white granulated sugar, 16% cornstarch, 3.0% dumpling flour and 16% the ice bits of rabbit meat mincing mass ratio 15% simultaneously, carry out vacuum by canned pork luncheon meat production method and cut and mix that emulsification, vacuum stirring, vacuum are canned, vacuum sealing;
7. the can after step 6 gained vacuum sealing is put into 121 ℃ of high temperature, high pressure sterilization axe, carry out sterilization, cooling by canned pork luncheon meat production method, after insulation, check, obtain preserved fruit canned pork luncheon meat new product, the shelf-life can reach more than 2 years.
The above embodiments are only that the preferred embodiment of the present invention is described; not the spirit and scope of the present invention are limited; do not departing under the prerequisite of design concept of the present invention; in the technical scope that those skilled in the art disclose in the present invention; various improvement and replacement that technical scheme of the present invention and inventive concept thereof are made, within all should containing protection scope of the present invention.
Claims (3)
1. preserved fruit canned pork luncheon meat processing method, is characterized in that, realizes as follows:
(1). 25～35% candied date, 25～35% sweet cherry, 30～50% tangerine orange cake proportioning by mass percentage, first will after preserved fruit chopping, smash into mud shape or pulverize to obtain mixing preserved fruit mud;
(2). rouge radish is cleaned up to rear chopping and put into pulverizer and pulverize to obtain rouge radish mud;
(3). after bone is cleaned, put into high pressure sterilization axe, under 121 ℃ of HTHPs of temperature, process 50～60 minutes, pulverize to obtain bone gruel after cooling;
(4). the konjaku powder of mass percent 2～6% is added to the water, and continuous stirring, after 15～25 minutes, leaves standstill 6～8 hours and obtains konjak gel;
(5). will fresh meat or frozen meat be cut into long 4～8cm after cleaning, the cutlet of wide 3～5cm, rubs to obtain meat mincing with the lag of 8mm;
(6). meat mincing are poured in cutmixer, add mixing preserved fruit mud, 8.0～16% rouge radish mud, 3.0～9.0% bone gruel, 3.0～5.0% konjak gel, 4.0～8.0% white granulated sugar, 10～16% cornstarch, 1.0～3.0% dumpling flour and 10～16% the ice bits of meat mincing mass ratio 10～20% simultaneously, carry out vacuum by canned pork luncheon meat production method and cut and mix that emulsification, vacuum stirring, vacuum are canned, vacuum sealing;
(7). the can after step (6) gained vacuum sealing is put into 121 ℃ of high temperature, high pressure sterilization axe, carry out sterilization, cooling by canned pork luncheon meat production method, after insulation, check, obtain preserved fruit canned pork luncheon meat new product.
2. according to the preserved fruit canned pork luncheon meat processing method described in claim one, it is characterized in that, the described mixing preserved fruit of step (1) mud is one or more preserved fruits in candied date, sweet cherry, tangerine orange cake, sweet apricot, sweet preserved plum, sweet red bayberry, candied winter melon-growth and good health bar, sweet lotus root sheet, sweet lotus seeds, sweet water chestnut, sweet apple, sweet pears etc.
3. according to the preserved fruit canned pork luncheon meat processing method described in claim one, it is characterized in that, in step (5), prevent as used frozen meat, can thawing that meat nutrition watery blood runs off, and pours nutrition watery blood in cutmixer together simultaneously in plastic box.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410109756.XA CN103815432A (en) | 2014-03-24 | 2014-03-24 | Processing method of canned preserved fruit pork luncheon meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410109756.XA CN103815432A (en) | 2014-03-24 | 2014-03-24 | Processing method of canned preserved fruit pork luncheon meat |
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| CN103815432A true CN103815432A (en) | 2014-05-28 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719932A (en) * | 2015-04-07 | 2015-06-24 | 四川省汇泉罐头食品有限公司 | Healthy pork luncheon meat can and preparation method thereof |
| CN105146555A (en) * | 2015-10-22 | 2015-12-16 | 四川省汇泉罐头食品有限公司 | Luncheon meat can |
| CN105394593A (en) * | 2015-10-22 | 2016-03-16 | 四川省汇泉罐头食品有限公司 | Canned pork luncheon meat and making method thereof |
-
2014
- 2014-03-24 CN CN201410109756.XA patent/CN103815432A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719932A (en) * | 2015-04-07 | 2015-06-24 | 四川省汇泉罐头食品有限公司 | Healthy pork luncheon meat can and preparation method thereof |
| CN105146555A (en) * | 2015-10-22 | 2015-12-16 | 四川省汇泉罐头食品有限公司 | Luncheon meat can |
| CN105394593A (en) * | 2015-10-22 | 2016-03-16 | 四川省汇泉罐头食品有限公司 | Canned pork luncheon meat and making method thereof |
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Application publication date: 20140528 |