Canned luncheon meat is a kind of canned compressed minced meat, usually made from pork or beef. Canned luncheon meat is an essential military supply in the army, so the production process is very different from other canned foods. Let's take a look at the production process of canned luncheon meat.
1. Marinating
This is the key to ensure the main flavor of luncheon meat. After the lean meat is pulled into strips, salt, nitrite and white sugar are added and then dry-marinated for 24-48 hours. The minced meat is directly added in proportion and marinated for the same time.
2. Mincing or chopping
After the meat marinating time is up, put the lean meat into the chopper first, add phosphate and part of the ice water to chop for 1 to 2 minutes, then add the lean minced meat, chop for about 1 minute, add other auxiliary materials, chop evenly for 1 minute, and when the meat particles are the size of soybeans, they can be taken out of the pot and put into the vacuum tumbling machine for vacuum tumbling for 30 minutes, and then the material is discharged and filled.
If there is no chopper, the lean minced meat, phosphate and part of the ice water can also be minced together with 6mm, added to the vacuum tumbling machine, and the remaining materials are added to the vacuum tumbling machine and vacuum tumbling for about 30 minutes, and then the material is discharged and filled. Use shrink film for filling, 250-300 grams per piece, and do not fill too tightly when filling the sausage, so as to facilitate the subsequent molding process.
3. Pressing mold
Press the filled luncheon meat into the mold and tighten it as much as possible. After one production unit is completed, send it into the sterilization tank for sterilization. The sterilization temperature is generally 121 degrees. When the water temperature cools to 37 degrees, it is taken out of the pot and continues to cool.
4. Wiping cans
During the sterilization process, the surface of the can is covered with water. Therefore, in order to ensure the dryness and cleanliness of the can surface, the sterilized cans need to pass through the can wiping machine to complete a series of rinsing, drying, wiping and other tasks.
5. Canned food inspection
Before the product is put into storage, the canned food must be inspected. The inspection content includes the inspection of sodium chloride content, vacuum degree, and the net weight of the canned food, the tightness of the meat, and the inspection of smell and taste. After the inspection is qualified, the inspector will issue a finished product inspection report to complete the scientific identification of the product.
6. Packaging and storage
Before packing, spray the luncheon meat cans with the corresponding production date, and check the integrity of the can surface again. When the spray code becomes slightly dry, it can be packed and sealed. After sealing, the cans are affixed with product certificates and stored in the warehouse.
Canned luncheon meat is the most common of all canned foods. Whether it is used as breakfast or as a dish, it is a very good choice.
