How to cook canned meat? How to open canned meat

1. Equipment Several pickling trays, meat grinder, chopping and mixing machine, tumbling machine, vacuum enema machine (Hardeman), sterilization tank, stainless steel mold (250-300 grams), shrink film (folding diameter 110), punch card machine.

2. Original auxiliary materials.

Pork meat, minced meat, salt, nitrous, sugar, compound phosphate, monosodium glutamate, pepper, meat and fruit powder, ginger powder, corn starch, gluten, protein concentrate powder, luncheon meat flavor, sodium isoVC, ice water.

3. Formula (unit: kg).

Pork meat 55, pepper powder minced meat 35, ginger powder, salt, meat fruit powder, white sugar protein concentrate powder 5, nitrous gluten 6, compound phosphate luncheon meat flavor, monosodium glutamate, corn starch 9, isoemulsified pig skin 4, carrageenan ice water 24.

Fourth, the process 1 pickling. This is the key to ensure the main flavor of luncheon meat, the fine meat is pulled and salted, nitrite and white sugar are added and then dry marinated for 24-48 hours, and the minced meat is directly loaded and marinated for the same time according to the proportion.

2 Grind or chop. After the meat marinating time is up, the lean meat is first put into the chopper, add phosphate and part of the ice water to chop for 1-2 minutes, then add the fine minced meat, then chop for about 1 minute, add other auxiliary materials, chop well for 1 minute, the meat particles are the size of soybeans, you can get out of the pot and enter the vacuum tumbling machine for 30 minutes, and the discharge filling When there is no chopping machine, you can also put the fine meat and phosphate and some ice water together 6 After grinding, add the rest of the material to the vacuum tumbling machine and add the rest of the material together for about 30 minutes, and discharge and fill, use shrink film filling, 250-300 grams each, and do not fill too tightly during enema, so as to facilitate the post-process molding.

3.Compression molds. The stuffed luncheon meat is pressed into the mold, fastened as tightly as possible, and sent to the sterilization tank to start sterilization after a production unit is finished, the sterilization formula is 10 -45 - 15 121, the pressure is when the pressure is cooled, and the water temperature is 37 to continue to cool out of the pot.

4.Product perception. It is elastic to the touch, well sliced, red and white on the cut surface, obvious meat particles, and overflowing with fresh aroma, with the inherent taste and smell of luncheon meat.

200 grams of fat and lean half pork, 100 grams of chicken breast, 50 grams of bean starch, 100 grams of cold water, salt, monosodium glutamate, 13 spices. Put the meat, all the ingredients and water in a grinder and beat until puree, then put it in a large bowl and steam it in a steamer for 40 minutes.

Personal unique production: a pound of pork, 5 eggs, 200 grams of fish wool, 13 incense street sold [3 bags], what soybean flour can be flour also, to add some spices to the fragrance, you can put some tomato pulp, mineral water n bottles depending on the situation to add water, salt, monosodium glutamate, the above items are beaten into a mushroom with an iron sand palm, put in a bowl and steamed in one breath, about 1 hour or so, the above items can be bought in the supermarket!

1. Ingredients: pork belly, star anise, rock sugar, Sichuan pepper, ginger, light soy sauce: appropriate amount, soy sauce, salt, water.

2. Clean the pork belly with water, then cut it into squares with a knife for later use. 3. Heat the oil in the pot, turn to low heat, add rock sugar, light soy sauce and other saccharification, then put the pork belly into the pot and stir-fry. 4. After the meat is colored, add water, spices, peppercorns, ginger, and put out the meat after cooking.

5. Wash the canned food bottle, put the meat in it, fill it with two-thirds, and then add soy sauce, salt, sugar, and water. 6. Cover the bottle cap, pour an appropriate amount of water into the pot, put the canned food in, and steam it for two hours after boiling over high heat.

Generally, there will be a pull ring on one side of the canned meat, and the pull ring can be pried up, and the canned meat can be opened

1. First of all, Nayuncha takes out the canned meat, and then finds the side with the pull ring.

2. Use your fingers to pry the pull ring up (if you can't pry with your fingers, you can use a tool to pry).

3. After prying the ring up, use your finger hole to pass through the whispering ring, and then pull the ring up forcefully.

4. So that the canned meat is opened.

1. Choose the boneless ribs of the pig and the skinned meat of the abdomen (the lean meat should not be too much). If the foreleg meat is selected, the lean meat that is too thick should be properly trimmed and about 2 cm can be retained.

2. The ratio of water to meat is about 2 1, and all the meat pieces are submerged. Cook the meat under boiling water for about 35-55 minutes. Add fresh shallots and chopped ginger (wrapped in a cloth bag) to pre-cook. Cook until the skin is soft and sticky.

3. Color and fry, the boiled meat is immediately colored and fried. First, wipe the moisture on the surface of the skin, and then apply a layer of caramel coloring solution mixed with rice wine, starch sugar, and sauce color. Fry in a pan of 200 220 oil for about 1 minute, then remove.

The skin is brownish-red and wrinkled and brittle, and the lean flesh turns yellow.

4. Immediately put the oil into cold water to cool for 1-2 minutes, and remove the slices. Note that the skin should be facing down when frying, and gently turn it in the middle and late stages of frying.

5. Re-frying, put the meat pieces into a 180-190 oil pan and fry for 30-50 minutes, stirring constantly, and fry until the cut surface of the meat slices is slightly yellow. After filtering the oil, cool it in cold water for 1 minute and immediately remove it to prepare for canning.

6. Preparation of soup: Boil the ingredients of the soup in a sandwich pot for 5 minutes, and add rice wine and monosodium glutamate before leaving the pot. Strain with 6-8 layers of gauze and set aside.

7. Jujube rows are canned and poured with juice: when canning, the meat pieces should be arranged in turn. The skin should be upward, the small piece of meat is cushioned at the bottom, and the fat and lean are evenly matched. Cover rock pins.

8. Exhaust sealing, vacuum pumping. The core temperature in the tank is 60-65. The sealing is done by the can seamer.

9. Sterilization and cooling, and the finished product can be produced after inspection.

1. Remove the fat from the meat. Whether it's chicken, pork, beef, venison, or other meats, remove the fat before canning. This does not waste space due to fat and also prevents it from getting on the rim of the can. If there is fat on the lid, it will not be sealed enough when canned.

2. Cut the meat into small pieces or strips. Cutting the meat into small pieces allows each piece of meat to be fully heated during the canning process, taking care to remove the bones or cartilage when cutting the meat. If you canned ground meat, then you don't need to cut it and make the meat into small pies.

Frozen meat is easier to cut than room temperature meat.

And boiling meat can also make the meat more flavorful. You don't have to cook the meat, and you can also canned raw meat, unless it's canned ground meat. Season with seasoning before canning.

4. Prepare the canned food. Add a little water to the can and heat it on the stove, and sterilize the lid in hot water before use.

5. Bottling. Use a spoon to transfer the meat to the jar 2 inches from the lid of the can, then add water or broth to the jar 1 inch from the lid of the can, not to fill it up, but to leave space above the liquid level.

6. Wipe the canned food bottle clean and seal. Wipe the rim of the can with a paper towel dipped in vinegar to make sure no fat or oil remains. Clamp a cap with pliers, place it on the canned bottle, tighten the can tab.