Raw material classification: livestock meat and products

Eating tips: Do not overdo it (high salt, high protein; to be eaten with vegetables

Specialty Lunch Meat Collection

Specialty Lunch Meat Collection (9 pictures)

Use; in addition to the content of nitrites)

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In 1937, American Jay Hormel invented the food called Spam, meaning canned food with spices and made with ham. At that time, lunch was only common among the middle and upper classes, the general working class did not have the habit of eating lunch, and government officials and company executives held a luncheon party (Luncheon) popular to eat Spam, so Luncheon Meat (in the luncheon party to eat the meat) the term gradually appeared. When Spam was introduced to mainland China, canners translated Spam into Luncheon Meat, which is where the term Luncheon Meat came from.

Practice

Luncheon meat is mainly made from pork and chicken, with a certain amount of starch and spices. It is mainly pork, starch, salt, spices, sodium nitrite and a small amount of water.

[1] Process: raw material pretreatment (net lean meat and fat and lean meat were marinated, chopped ingredients) a canning a exhaust, sealing a sterilization, cooling a cleaning, drying a heat preservation inspection a finished product.

Nutritional value

Luncheon meat is a product of high temperature and high pressure, the selection of fresh materials, fresh production, fresh packaging, high-pressure process can analyze the meat in the more nutritious, high-temperature process can kill all the bacteria, do not need to add any preservatives. The use of safe, hygienic, is the current developed countries in Europe and the United States family essential food.

[2] The main nutrients of luncheon meat are protein, fat, carbohydrates, niacin, etc., with high content of the minerals sodium and potassium, luncheon meat is delicate, tender, and flavorful.

Related populations

All people can eat; obese people, children, pregnant women, diabetics can not eat.

Sautéed Lunch Meat with Garlic Moss in Black Bean Sauce

Materials:

Main Ingredients:

Garlic Moss 250g, Lunch Meat 200g

Sautéed Lunch Meat with Garlic Moss in Black Bean Sauce

Supplementary Ingredients: 1 Red Bell Pepper

Seasoning: Peanut Oil 15g, Soy Sauce 5g, Edamame 10g

Measurements:

Please note that the following is a list of the most popular ingredients for this dish: 1) a large amount of garlic, 2) a large amount of soy sauce, and 3) a large amount of black pepper. >Practice:

1, garlic moss, red bell pepper cleaned and diced

2, lunch meat diced, edamame also slightly cut

3, pan hot, put a little less peanut oil, into the red bell pepper and edamame sauteed out the flavor

4, into the garlic moss slightly stir-fried

5, under the luncheon meat diced, adjusted the 5 grams of soy sauce, stir-fried to the surface of the garlic moss slightly wrinkled

5, the garlic moss slightly wrinkled.

6, turn off the fire, plate can be [3]

Colorful pepper lunch meat pizza

Materials:

High-gluten flour 100 grams, 100 grams of gluten flour, salt 1/2 tsp, 10 grams of sugar, 2 grams of yeast, 110 ml of water, 10 ml of olive oil [3]

Methods:

1, the pan a little oil, put the lunch meat sautéed, and then put it into the pan. oil, put the lunch meat sautéed until lightly browned, pick up and set aside

Colorful Pepper Lunch Meat Pizza

Colorful Pepper Lunch Meat Pizza [4]

2, into the onion grains sautéed out of the flavor

3, add the tomato sauce, stir-fry evenly

4, grinding into the black pepper, you can also use pepper instead of, add a little bit of salt, stir-fry evenly after pick up and set aside

4, grind into black pepper, can also use pepper instead of, add a little bit of salt, stir-fry evenly after pick up

5, the color is very similar to the original, but it's not a good choice.

5, colorful peppers also slightly fried, remove a little moisture

6, the fried stuffing ready, preheat the oven at 200 degrees

7, a layer of olive oil on the baking sheet, the dough rolled out thinly into the top, with a fork in the top of the insertion of some small holes, to prevent shrinkage when baking [3]

8, in the top of the layer of onions, black pepper tomato sauce, sprinkle a little salt in the top, and sprinkle some black pepper crushed