Raw material classification: livestock meat and products

Consumption tips: Do not overdose (high salt, high protein; eat with vegetables

Special lunch meat collection

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Special luncheon meat collection (9 photos)

For use; additionally contains nitrite)

Recommended dishes: Three fresh mushrooms, arowana, red dragon fish and pearl fragrant

In 1937, American Jay Hormel invented a food called Spam, which means canned food made with spices and 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. Spam was popular at luncheon parties (Luncheons) held by government officials and company executives, making Luncheon Meat (eat at luncheon parties) The word meat) gradually appeared. When Spam was introduced to mainland China, canners translated Spam into Luncheon Meat, which became the origin of the term luncheon meat.

Method

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

[1] Process flow: raw material pretreatment (salting of clean lean meat and fat and lean meat respectively, chopping and mixing of ingredients) - canning - exhausting, sealing - sterilization, cooling - cleaning, drying and insulation Inspect a finished product.

Nutritional value

Luncheon meat is a product under high temperature and pressure. It is made from fresh materials, freshly made, and freshly packaged. The high-pressure process can extract more nutrients from the meat, and the high-temperature process can Kills all bacteria without adding any preservatives. Safe to use and hygienic, it is a must-have food for families in developed countries in Europe and America.

[2] The main nutrients of luncheon meat are protein, fat, carbohydrate, niacin, etc. The content of mineral sodium and potassium is high. The meat of luncheon meat is delicate in texture, fresh in taste and fragrant in flavor.

Relevant groups

Everyone can eat it; obese people, children, pregnant women, and diabetics should not eat it.

Fried Luncheon Meat with Black Bean and Garlic Moss

Ingredients:

Ingredients: 250g garlic moss, 200g luncheon meat

Fried Luncheon Meat with Black Bean and Garlic Moss Meat

Fried luncheon meat with black bean and garlic moss [3]

Accessories: 1 red pepper

Seasoning: 15g peanut oil, 5g light soy sauce, 10g tempeh Gram

Method:

1. Wash and dice the garlic and red pepper

2. Dice the luncheon meat and cut the black bean slightly as well

3. After the pan is hot, add a little peanut oil, add red pepper and tempeh and stir-fry until fragrant

4. Add garlic and stir-fry briefly

5. Next For diced lunch meat, add 5 grams of light soy sauce and stir-fry until the surface of the garlic becomes slightly wrinkled

6. Turn off the heat and serve on a plate [3]

Colored pepper lunch Meat pizza

Ingredients:

100g high-gluten flour, 100g low-gluten flour, 1/2 tsp salt, 10g sugar, 2g yeast, 110ml water, olive oil 10ml [3]

Method:

1. Put a little oil in the pot, add luncheon meat and stir-fry until slightly brown, scoop up and set aside

Colored peppers Luncheon Meat Pizza

Colorful Pepper Luncheon Meat Pizza[4]

2. Add onions and stir-fry until fragrant

3. Add tomato sauce and stir-fry Evenly

4. Grind in black pepper, you can also use pepper instead, add a little salt, stir evenly and set aside.

5. Fry the colored peppers too. Remove a little moisture

6. Prepare the fried fillings and preheat the oven to 200 degrees

7. Apply a layer of olive oil on a baking sheet and roll out the dough thinly Put it in, use a fork to poke some small holes on it to prevent it from shrinking during baking [3]

8. Spread a layer of onion black pepper tomato sauce on top, sprinkle a little salt on top, and then sprinkle Order some cracked black pepper

9. Sprinkle the luncheon meat and colored pepper flakes on top of the tomato sauce, and press it slightly with your hands

10. Spread a layer of mozzarella cheese

11. Put it in the oven, middle and upper layers, 200 degrees, for 15 minutes, and remove the upper layer for the last 2 minutes

12. Only turn on the heat for coloring

13. Enjoy hot