Mushroom luncheon meat and preparation method thereof

The invention provides mushroom luncheon meat and a preparation method thereof. The mushroom luncheon meat comprises the following raw materials in percentage by weight: 60-70% of pork, 1-25% of mushroom, 4-7% of corn starch, 8-15% of flake ice and 1.5% of curing mix. The invention has the advantage...

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Bibliographische Detailangaben
Hauptverfasser:	LI FENGSHUN, XIE YINGKUN, LIN QINGLAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention provides mushroom luncheon meat and a preparation method thereof. The mushroom luncheon meat comprises the following raw materials in percentage by weight: 60-70% of pork, 1-25% of mushroom, 4-7% of corn starch, 8-15% of flake ice and 1.5% of curing mix. The invention has the advantages of low fat content and high protein content; meantime, the mushroom has a function of enhancing body immunity; and by improving the immunologic function of a human body, the mushroom luncheon meat prevents and treats or extinguishes the invasion of bacteria, virus and cancer cells, and also has the efficacies of reducing blood fat, cholesterol and blood pressure, purifying blood, improving blood circulation and the like.