Initially, when it was proposed to develop its own brand of canned lunch meat, it was opposed by some internal partners.
As the rations of the US military in World War II, the "first generation of lunch meat" spread to all countries in the world, and the first impression left on everyone was always - less starchy meat, full of additives, high oil and high salt, and the meat source was also very suspicious...
But we insist on doing it because it's really convenient.
Probably hungry late at night preparing the next bowl of hot noodle soup, but too lazy to deal with the hard pieces of meat in the freezer;
Or a casual weekend when you don't want to go out, but there is only a small bowl of cold leftovers and eggs in the refrigerator;
There are also three or five friends sitting around the table, just by preparing a small hot pot, saving some thoughts and eating hot.
Lunch meat always comes up at these trivial moments.
A few minutes, a few dollars, the most common, the most common, but always bring a small but definite sense of happiness, healing every tiring time of life.
After the actual investigation, it was found that the expectations of most kitchen users for lunch meat were mainly concentrated in the following three aspects:
If you want to see the real meat particles, the meat content should be high, it is not salty, and it can be seasoned when cooking.
To this end, the entire R&D team has made many debuggings before and after the final "meat content", "fat to lean ratio", "meat size", "saltiness" and other dimensions of boxing lunch meat.
Because we want to make a lunch meat that can meet everyone's psychological expectations-
❶ Low salt.
❷ Have a real · sensual.
Produced at No. 76 Fengyang East Road
"No. 76 Fengyang East Road, Bengbu City".
At this address, there is a well-established state-owned enterprise processing plant, Hongye Meat Processing Company.
Since its establishment in 1954, this meat factory can be said to have been professionally making canned pork for 60 years, not only is it the only workshop in the country that integrates pig slaughtering and canning, but also the key construction project of China's first five-year plan.
Anhui Daily report on Bengbu exporting lunch meat
Low salt 30% for the first attempt
We wanted to develop a lunch meat that could be eaten empty-mouthed.
Because most of the lunch meat on the market is very salty to cover up the fishy taste of pork, the sodium content is generally around 800mg/100g. (According to the requirements and recommendations of the dietary guidelines for Chinese residents, the daily sodium content of 18-50 years old is 1400mg.) ）
Therefore, in order to adapt to the light taste and health needs of contemporary people, salt reduction was carried out.
For the key salt reduction, the R & D team also went through many discussions, adjustments and internal tests, from 10% to add, found that when the salt content is reduced by 30%, the flavor and saltiness of lunch meat can be balanced.
It can not only ensure a more daily light seasoning, meet the needs of the next kitchen user's secondary cooking, but also highlight the richer meat aroma.
Make the meat a little bigger
The second tangled point in the whole development process is the size of the meat grains.
Both to have the truth · Meaty, in addition to a ceiling-level meat content of 90%+, but also have as large a meat grain as possible.
The size of the meat particles determined in the first edition can be called "medium" - on the basis of "not easy to cook loose", try to increase as much as possible - the larger the meat grains, the worse the adhesion, the less resistant to cooking, we are worried that when the user cooks instant noodles or shabu-shabu, the lunch meat will be "scattered".
But the oversized meat is very satisfying to eat. On the basis of the same meat content, large meat particles can retain the fiber of lean meat, and the taste is more solid.
Is it important to cook for a long time, or is it important to have a super refreshing meat feeling?
To this end, we collected feedback from more than 2,000 kitchen friends and found that it was fried and eaten: shabu-shabu = 2:1. Eating it is still the first scene to be prioritized.
So, meat grains, try to make it bigger.
After many times of adjusting the parameters and proofing, a balance point was finally found. The current size of the meat can not only eat the aroma of the meat, but also maintain the boiling for three or five minutes without spreading, which is a happy ending.
Half a circle less than half a circle of low temperature chopping
The production process of lunch meat is mainly divided into several steps such as pork cutting, seasoning, chopping, canning and sterilization.
Among them, "low temperature chopping" is an important part.
Adding ice is to keep the meat low when it is beaten, so that the meat will tighten its teeth and will not cause soft taste or quality problems due to the increase in temperature.
When chopping at low temperatures, controlling the number of whisking turns is the key to adjusting the size of the lunch meat grains - every time you turn half a turn, the meat is broken a little, and the grain is smaller.
From the penultimate proofing to the final sample, we turned half a lap less.
Therefore, fist lunch meat, in the lower kitchen interior is also known as "less turn half a circle lunch meat".
Some small questions to be answered
When a product is derived from a small belief, from the idea of a little bit to take shape, the process involves many "first" attempts.
Although it is infinitely close to the most perfect expectation in my heart, it is still a little bit. Therefore, we would like to explain to you the "imperfections" collected by these internal tests.
01- About the difference in taste
"I think the saltiness is just right, but the meat quality is still a little worse, not so strong, although there is a QQ meat feeling, but the taste is a little soft."
"The texture is very elastic, I hope it can be a little more tender, I feel that the fat can be a little more."
"Low salt is great, but is it also the reason for the lack of umami? The first entrance is relatively flat. ”
02 - About its outer packaging
"The pull ring is hard to pull, too tight, and it's not easy to pour out."
"When I opened the package, there was a bit of a problem with the edges, and I couldn't pour it out in its entirety."
Here are two tips on how to smoothly open and pour out the fist lunch meat:
❶ Pull the angle of the pull ring to the maximum and tear it backwards.
❷ Beat vigorously until poured out.
Some positive internal test feedback.
From Jieyang, Guangdong
@XF
As soon as the lid of meat sesame oil wafts out, the entrance is not fatty, there is no too much starch and powdery, the taste is quite moist, for individuals to eat a little salty, with sandwiches, pizza, you can neutralize, you can see the obvious meat, dry humidity is also properly controlled.
From Hulunbuir, Inner Mongolia
@Bamboo shoots
Very meaty! Not salty!
From Changsha, Hunan
@. mmmmm.
Delicious word, I'm going to say it ten thousand times! Love it so much! When you take it out, you feel that the meat is elastic, the feel is good, and the large pieces of meat are visible to the naked eye! When eating, there is no starchy feeling of slag, and the taste of meat and starch is very neutral! A bite of the cross-section can also clearly see the shredded meat, the experience is too good. It is very fragrant when frying, the skin is charred and crispy after frying, there is a greasy aroma but does not feel greasy, in short, absolutely!
From Hangzhou, Zhejiang
@Think about this and that
Really, it was delicious lunch meat! Smells like an appetite, cut open a lot of meat, sliced on both sides of the pan-fried taste just right, is indeed a low-salt model, just eat will not feel very salty, there is no obvious starch flavor and flavor. The jar opens easily, the meat poured out completely, and there is applause here.
Hope you like it.
How to buy
Fist lunch canned meat 198g / can 14.9 yuan
Purchase 3 cans of free shipping