If you want to choose a variety of ingredients that can occupy a place in the kitchen for years, the luncheon meat with a variety of eating methods and simple cooking is definitely on the list.
The name luncheon meat sounds like lunch-only food, but in fact, it does, because it appeared frequently at luncheon banquets during the American recession in the last century, so some people call it "Luncheon Meat".
Many people think that they can't taste the meat when they eat lunch meat, so they think that lunch meat is all made of starch.
In fact, it is only because the meat is beaten into minced meat in the production process, so it is impossible to eat the chewy meat like the meat.
The Chinese national standard stipulates that the starch content of "minced pork" can not exceed 7% at most, so it is wronged to say that luncheon meat is full of starch, and some canned meat manufacturers will specially mark the meat content above 90% in order to prevent misunderstanding.
Now, LWT will introduce to you the production process of canned lunch meat.
1. Bone removal processing
Pork raw materials need to be thawed first, and it is appropriate to thaw slowly at natural room temperature.
After thawing, the bone was removed and processed to separate the fat and lean meat.
The front and rear legs are used as the lean raw materials of lunch meat, and the ribs and front sandwiches are used as the fat and lean raw materials of lunch meat.
Completely remove the net fat of the front and rear legs, as a net lean meat, strictly control the fat, no more than 10%.
Ribs and front sandwiches are allowed to retain 0.5-1cm thick fat, and excess fat should be removed.
2. Cut into pieces
The lean meat processed after bone removal was cut into 3-5cm slices and sent to be pickled.
3. Pickling
Lean meat and fat and lean meat should be pickled separately. 100kg pork was mixed with mixed salt 2kg, mixed evenly with a mixer, quantitatively packed in stainless steel buckets or other containers, and pickled in cold storage at 0-4℃ for 48 hours for 96 hours.
4. Mincing meat, chopping and mixing, adding ingredients
The pickled meat was ground to get the coarse meat of 9-12mm.
The lean meat is chopped into minced meat on the chopper. At the same time, add corn starch,white pepper and other seasonings, chopping and mixing time 3-5min.
The minced meat after chopping should be elastic and there should be no granulated meat after smearing.
5. Vacuum mixing
The coarse minced meat and chopped minced meat are evenly mixed, and the air of the semi-finished product is removed at the same time to prevent bubbles, oxidation and physical expansion of the finished product.
Vacuum stirring, vacuum degree is controlled at 67-80kPa, vacuum stirring time is 2min.
6. Canning
After mixing evenly, it can be taken out and sent to the filling machine for canning.
Quantify the minced meat according to the can type.
7. Vacuum sealing, sterilization and cooling
Vacuum sealing was carried out immediately after canning, and sterilization was carried out immediately after sealing, and the sterilization temperature was 121 ℃.
According to the type of tank, the sterilization time varies from 15-130min.
The temperature of the tank should be cooled below 40 ℃ immediately after sterilization.
As a cooked ingredient, luncheon meat can be eaten with a little processing, whether it is used as an ingredient for fried rice and fried noodles, or as the protagonist of shredded hot pot, or as a simple sandwich, there are too many fancy ways to eat luncheon meat. How do you usually eat luncheon meat?
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