Luncheon meat: A canned, compressed meat loaf, usually made from pork or beef. Cutting up the luncheon meat can be used to bake bread. The hot food on the egg surface is also delicious. This canned food is convenient to eat, and it is also easy to store because it is put into a sealed can. It is usually eaten on a picnic. In the army, luncheon meat is an essential munitions item.
The origin of the name “Luncheon Meatâ€: In the past, when foreigners were working, they would not like Hong Kong people to have tea in the teahouse and snacks in the teahouse but would stay in the company for lunch. However, since the company can't cook, and the lunch time is not long, the staff usually makes homemade sandwiches for lunch. At that time, many employees loved sandwiching pieces of meat in sandwiches, and they would not normally eat these sandwiches for breakfast or dinner. Over time, the pieces of meat sandwiched between sandwiches are called "lunch meat."
The effect and function of luncheon meat
The main nutrients of luncheon meat are protein, fat, carbohydrates, niacin, etc. The content of minerals is higher in sodium and potassium. Luncheon meat is delicate, fresh in taste and fresh in flavor.
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