CN104719933A - Garlic-fragrance pork luncheon meat and preparation method thereof - Google Patents
Garlic-fragrance pork luncheon meat and preparation method thereof Download PDFInfo
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- CN104719933A CN104719933A CN201510158843.9A CN201510158843A CN104719933A CN 104719933 A CN104719933 A CN 104719933A CN 201510158843 A CN201510158843 A CN 201510158843A CN 104719933 A CN104719933 A CN 104719933A
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Abstract
The invention discloses garlic-fragrance pork luncheon meat which is prepared from the following raw materials in parts by weight: 50-57 parts of pork, 8-12 parts of chicken meat, 2-3 parts of pigskin, 5-15 parts of garlic, 15-20 parts of edible borneol, 0.5-0.9 part of a 1% red rice liquid, 5-8 parts of starch, 1.5-2.5 parts of protein powder, 0.15-0.35 part of salt, 0.25-0.3 part of spicy materials, 0.1-0.15 part of aginomoto, 0.08-0.12 part of white sugar, 0.25-0.35 part of sodium pyrophosphate or sodium tripolyphosphate, 0.06-0.08 part of sodium erythorbate, 0.3-0.5 part of konjac glucomannan and 0-0.006 part of sodium nitrite. The preparation method of the garlic-fragrance pork luncheon meat comprises the following steps: pretreating a pork raw material, treating the garlic, detecting metals, pickling, cutting and mixing, stirring in vacuum, filling into cans, and sterilizing, thereby obtaining the garlic-fragrance pork luncheon meat. The garlic-fragrance pork luncheon meat has the characteristics of being compact in meat quality, smooth in cut surface, rich in elasticity, unique in flavor, safe and healthy, compact after being heated, and the like.
Description
Technical field
The present invention relates to field of food, fragrant ham luncheon meat of especially a kind of garlic and preparation method thereof.
Background technology
Along with the raising of people's living standard, trip, tourism constantly increase, and the change of food consumption idea, can based food more and more gets their way into people's lives.Pork luncheon meat is a kind of canned compression meat gruel, be commonly used to section after be used for folder bread, heat food or add chafing dish, slaughterhouse class eat.Tradition canned pork luncheon meat has following shortcoming: in curing process, adopt nitrite as colour former, have very large harm to health; Adopt carragheen as thickener, can cause ulcer and the intestines and stomach cancer of intestines and stomach after carragheen degraded, under high temperature, acid environment, carragheen can occur to degrade thus change the effect losing thickening, and it can also suppress the absorption of some mineral matter in addition.Local flavor is single, modulates after needing to carry out can opening.
Garlic belongs to Liliaceae allium, is used as medicine with bulb.Garlic nutrient enriches: every 100 grams of moisture contents 69.8 grams, 4.4 grams, protein, 0.2 gram, fat, 23.6 grams, carbohydrate, calcium 5 milligrams, 44 milligrams, phosphorus, iron 0.4 milligram, vitamin C 3 milligrams.In addition, also containing thiamine, riboflavin, niacin, allicin, citral and the trace element such as selenium and germanium.Containing volatile oil about 0.2%, in oil, main component is allicin, is that alliin contained in garlic is produced by the effect hydrolysis of large allinase.Still containing the sulfide compound etc. of multiple pi-allyl, propyl group and methyl composition, wherein allicin can also well suppress inferior ammonium nitrate to be formed, thus reduces the harm of nitrite.Garlic has powerful sterilizing ability, can eliminate the germ in intrusive body.It also helps the absorption of vitamin B1, promotes that the metabolism of carbohydrate is with produce power, and fatigue-relieving.Another very important function of garlic promotes immunity exactly, and wherein contained lead selenide also has antioxidation, containing " garlic amine " in garlic, this material to the benefit of brain than Cobastab, also strong manyfold.Allow children eat a little green onion garlic more at ordinary times, growing of brain cell can be made more active.
Summary of the invention
The present invention is directed to appeal problem and propose fragrant ham luncheon meat of a kind of garlic and preparation method thereof.For consumer provides the ham luncheon meat of a kind of edible safety, health, unique flavor.
For reaching appeal object, the technical solution used in the present invention is:
The fragrant ham luncheon meat of a kind of garlic, comprise the raw material of following weight portion, pork 50 ~ 57 parts, 8 ~ 12 parts, chicken, pigskin 2 ~ 3 parts, 5 ~ 15 parts, garlic, edible borneol 15 ~ 20 parts, the red liquid 0.5 ~ 0.9 part of 1% red colouring agent for food, also used as a Chinese medicine, starch 5 ~ 8 parts, albumen powder 1.5 ~ 2.5 parts, salt 0.15 ~ 0.35 part, spice 0.25 ~ 0.3 part, monosodium glutamate 0.1 ~ 0.15 part, white sugar 0.08 ~ 0.12 part, sodium pyrophosphate or sodium phosphate trimer 0.25 ~ 0.35 part, 0.06 ~ 0.08 part, different Vc sodium, konjac glucomannan 0.3 ~ 0.5 part, natrium nitrosum 0 ~ 0.006 part.
Described konjac glucomannan can substitute with sodium alginate or potassium alginate.
The fragrant ham luncheon meat of a kind of garlic as above, its preparation method is:
A. meat raw material pre-treatment: by fresh or after thawing raw material pork, chicken, pigskin, carry out cleaning and arrange, be cut into strip or bulk after arrangement, winter, spring clean with warm water, and summer, autumn clean with running water, wash away dirt, exogenous impurity etc.; Remove pig hair, foreign debris etc. during arrangement, then repair bruise meat, lymph, hair root, pig hair, flexible pipe, melanin meat, the broken bone of yellow fat pork, bone slag, surface wind dry oxidation layer, outer other dirts such as assorted;
B. garlic process: fresh garlic is carried out process of squeezing the juice, filtration to garlic residue and garlic juice;
C. metal detection: by being placed on the conveyer belt that operates continuously through the meat raw material of pre-treatment and the garlic residue be positioned in nonmetallic vessel and garlic juice, through metal detector;
D. pickle: the meat raw material after process is added in step B and filters garlic juice, sodium pyrophosphate or the sodium phosphate trimer obtained, different Vc sodium, edible salt, natrium nitrosum, carry out pickling 24 ~ 48h under the condition of 0 ~ 4 DEG C;
E. cut and mix: to cut mix in pot add pickle meat, filter the garlic residue obtained, edible borneol, starch, albumen powder, salt, spice, monosodium glutamate, white sugar, konjac glucomannan, the red liquid of 1% red colouring agent for food, also used as a Chinese medicine in step B, carry out cutting mixing.Meat gruel goes out pot temperature at 6 ~ 10 DEG C;
F. vacuum stirring: gained meat gruel is carried out vacuum stirring to ensure that finished product tissue tight, pore-free, form are complete, headspace is suitable;
G. canned, sterilization: the meat gruel after vacuum stirring is carried out canned, canned after sterilization under high temperature again, both product.
Described meat raw material is cut into strip or bulk after arranging time, its thickness is no more than 10cm.
Described after process of squeezing the juice the garlic residue that obtains and garlic juice should leave in refrigerator fresh-keeping before not using, control is rotten.
The present invention has following beneficial effect:
1, pork luncheon meat is pickled through garlic juice, the later stage adds garlic residue, has garlic fragrant and containing the material useful to human body such as various trace elements, " garlic amine ", unique flavor;
2, the allicin that garlic contains can well suppress inferior ammonium nitrate to be formed, thus reduces the harm of nitrite;
3, nitrite use amount does not seldom even have, and decreases harmful substance in pork luncheon meat;
4, adopt konjac glucomannan or sodium alginate or potassium alginate to make thickener, make meat more closely, high resilience, at high temperature non-degradable and reduce meat and the elasticity of pork luncheon meat itself;
5, meat raw material etc. avoid the damage the quality that ensure that product of cutting and mixing pot after metal detection.
Specific embodiments
For setting forth the predetermined object and technological means and effect that the present invention reaches further, specific embodiment of the invention scheme is described in detail as follows.
Embodiment 1: the fragrant ham luncheon meat 5 of a kind of garlic, comprises the raw material of following weight: pork 52 parts, 10 parts, chicken, pigskin 2 parts, 10 parts, garlic, edible borneol 15 parts, the red liquid 0.5 part of 1% red colouring agent for food, also used as a Chinese medicine, starch 5 parts, albumen powder 2 parts, salt 0.15 part, spice 0.25 part, monosodium glutamate 0.1 part, white sugar 0.12 part, sodium pyrophosphate or sodium phosphate trimer 0.28 part, 0.06 part, different Vc sodium, konjac glucomannan 0.3 part, natrium nitrosum 0.006 part.
Embodiment 2: the fragrant ham luncheon meat of a kind of garlic, comprises the raw material of following weight: pork 56 parts, 8 parts, chicken, pigskin 2 parts, 8 parts, garlic, edible borneol 15 parts, the red liquid 0.9 part of 1% red colouring agent for food, also used as a Chinese medicine, starch 5 parts, albumen powder 1.5 parts, salt 0.15 part, spice 0.3 part, monosodium glutamate 0.15 part, white sugar 0.12 part, sodium pyrophosphate or sodium phosphate trimer 0.35 part, 0.06 part, different Vc sodium, konjac glucomannan 0.3 part.
Embodiment 3: the fragrant ham luncheon meat of a kind of garlic, comprises the raw material of following weight: pork 50 parts, 8 parts, chicken, pigskin 2 parts, 13 parts, garlic, edible borneol 16 parts, the red liquid 0.5 part of 1% red colouring agent for food, also used as a Chinese medicine, starch 5 parts, albumen powder 2 parts, salt 0.15 part, spice 0.25 part, monosodium glutamate 0.1 part, white sugar 0.1 part, sodium pyrophosphate or sodium phosphate trimer 0.25 part, 0.06 part, different Vc sodium, konjac glucomannan 0.5 part, natrium nitrosum 0.004 part.
Embodiment 4: the fragrant ham luncheon meat of a kind of garlic, its preparation method is:
A. meat raw material pre-treatment: by fresh or after thawing raw material pork, chicken, pigskin, wash away dirt, exogenous impurity etc. with warm water; Remove pig hair, foreign debris etc. when arranging after cleaning, then repair other dirts such as bruise meat, lymph, hair root, pig hair, flexible pipe, melanin meat, the broken bone of yellow fat pork, bone slag, surface wind dry oxidation layer;
B. garlic process: fresh garlic is carried out process of squeezing the juice, filtration to garlic residue and garlic juice, garlic residue and garlic juice separate and use Plastic Drum to deposit;
C. metal detection: will be placed on through the meat raw material of pre-treatment and garlic residue and garlic juice on the conveyer belt that operates continuously, through metal detector, garlic residue and garlic juice are placed in fridge freshness retaining.
D. pickle: the meat raw material after process is added in step B and filters garlic juice, sodium pyrophosphate or the sodium phosphate trimer obtained, different Vc sodium, edible salt, natrium nitrosum, carry out pickling 24 ~ 48h under the condition of 0 ~ 4 DEG C;
E. cut and mix: to cut mix in pot add pickle meat, filter the garlic residue obtained, edible borneol, starch, albumen powder, salt, spice, monosodium glutamate, white sugar, konjac glucomannan, the red liquid of 1% red colouring agent for food, also used as a Chinese medicine in step B, carry out cutting mixing.Meat gruel goes out pot temperature at 6 ~ 10 DEG C;
F. vacuum stirring: gained meat gruel is carried out vacuum stirring to ensure that finished product tissue tight, pore-free, form are complete, headspace is suitable;
G. canned, sterilization: the meat gruel after vacuum stirring is carried out canned, canned after sterilization under high temperature again, both product.
Embodiment 5: with embodiment 4 basic simlarity, its difference is: use running water cleaning meat raw material, do not use natrium nitrosum when pickling, konjac glucomannan substitute by sodium alginate.
As mentioned above, be only present pre-ferred embodiments, therefore appoint and allly do not depart from this programme technology contents, according to technical spirit of the present invention, any simple change, equivalent variations and modification are made to above embodiment, all still belong to the scope of technical solution of the present invention.
Claims (5)
1. the fragrant ham luncheon meat of garlic, it is characterized in that: the raw material comprising following weight portion, pork 50 ~ 57 parts, 8 ~ 12 parts, chicken, pigskin 2 ~ 3 parts, 5 ~ 15 parts, garlic, edible borneol 15 ~ 20 parts, starch 5 ~ 8 parts, albumen powder 1.5 ~ 2.5 parts, salt 0.15 ~ 0.35 part, spice 0.25 ~ 0.3 part, monosodium glutamate 0.1 ~ 0.15 part, white sugar 0.08 ~ 0.12 part, sodium pyrophosphate or sodium phosphate trimer 0.25 ~ 0.35 part, 0.06 ~ 0.08 part, different Vc sodium, konjac glucomannan 0.3 ~ 0.5 part, natrium nitrosum 0 ~ 0.006 part.
2. the fragrant ham luncheon meat of a kind of garlic according to claim 1, is characterized in that: konjac glucomannan sodium alginate or potassium alginate substitute.
3. the preparation method of the fragrant ham luncheon meat of a kind of garlic according to claim 1, is characterized in that: comprise the following steps:
A. meat raw material pre-treatment: by fresh or after thawing raw material pork, chicken, pigskin, carry out cleaning and arrange, be cut into strip or bulk after arrangement, winter, spring clean with warm water, and summer, autumn clean with running water, wash away dirt, exogenous impurity etc.; Remove pig hair, foreign debris etc. during arrangement, then repair bruise meat, lymph, hair root, pig hair, chicken feather, flexible pipe, melanin meat, the broken bone of yellow fat pork, bone slag, surface wind dry oxidation layer, outer other dirts such as assorted;
B. garlic process: fresh garlic is carried out process of squeezing the juice, filters and obtains garlic residue and garlic juice;
C. metal detection: by being placed on the conveyer belt that operates continuously through the meat raw material of pre-treatment and the garlic residue be positioned in nonmetallic vessel and garlic juice, through metal detector;
D. pickle: the meat raw material after process is added in step B and filters garlic juice, sodium pyrophosphate or the sodium phosphate trimer obtained, different Vc sodium, edible salt, natrium nitrosum, carry out pickling 24 ~ 48h under the condition of 0 ~ 4 DEG C;
E. cut and mix: to cut mix in pot add pickle meat, filter the garlic residue obtained, edible borneol, starch, albumen powder, salt, spice, monosodium glutamate, white sugar, konjac glucomannan, the red liquid of 1% red colouring agent for food, also used as a Chinese medicine in step B, carry out cutting mixing, meat gruel goes out pot temperature at 6 ~ 10 DEG C;
F. vacuum stirring: gained meat gruel is carried out vacuum stirring to ensure that finished product tissue tight, pore-free, form are complete, headspace is suitable;
G. canned, sterilization: the meat gruel after vacuum stirring is carried out canned, canned after sterilization under high temperature again, both product.
4. the preparation method of the fragrant ham luncheon meat of a kind of garlic according to claim 3, it is characterized in that: in steps A, meat raw material is cut into strip or bulk, its thickness is no more than 10cm.
5. the preparation method of the fragrant ham luncheon meat of a kind of garlic according to claim 3, is characterized in that: after process of squeezing the juice, filter the garlic residue of gained and garlic juice in step B before not using, deposit in refrigerator carry out fresh-keeping.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510158843.9A CN104719933A (en) | 2015-04-07 | 2015-04-07 | Garlic-fragrance pork luncheon meat and preparation method thereof |
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| CN201510158843.9A CN104719933A (en) | 2015-04-07 | 2015-04-07 | Garlic-fragrance pork luncheon meat and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124623A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Canned pork luncheon meat and preparation method thereof |
| CN105124614A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Nutrition lunch canned meat and making method thereof |
| CN106387706A (en) * | 2016-12-08 | 2017-02-15 | 南通玉兔集团有限公司 | Production method of crispy sausage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125971A (en) * | 2011-11-23 | 2013-06-05 | 杨文友 | Sausage |
| CN103719915A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Emulsified sausage with unique flavor |
-
2015
- 2015-04-07 CN CN201510158843.9A patent/CN104719933A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125971A (en) * | 2011-11-23 | 2013-06-05 | 杨文友 | Sausage |
| CN103719915A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Emulsified sausage with unique flavor |
Non-Patent Citations (1)
| Title |
|---|
| 陈野等: "《食品工艺学》", 31 March 2014, 北京：中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124623A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Canned pork luncheon meat and preparation method thereof |
| CN105124614A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Nutrition lunch canned meat and making method thereof |
| CN106387706A (en) * | 2016-12-08 | 2017-02-15 | 南通玉兔集团有限公司 | Production method of crispy sausage |
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Application publication date: 20150624 |
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