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肉罐头：（Canned Meat）一般指用猪、牛、羊、兔等畜肉及脏器为主要原料加工制成的罐头。
罐头的一大类。根据加工及调味方法的不同，可分为：① 蒸类罐头，将经处理后的生原料直接装罐，加入适量香辛料后密封，加热杀菌即得。成品具有原料的特有风味；② 味类罐头，将经处理、预煮或烹调的食物装罐后，加入调味液，经密封加热杀菌制得。按烹调方法不同又分红烧、五香、浓汁、油炸、豉汁、茄汁、咖喱等类别；③ 制类罐头，原料经腌制加工；④ 熏类罐头，原料经腌制、烟熏。
A kind big of the head. Show with the cultivate such as pig, ox, sheep, hare the flesh reachs viscera to be main raw material to machine the can that makes commonly. Reach according to treatment flavor of the method different, can divide for: ① evaporate kind potted, load the raw raw material after classics processing coal tub directly, join right amount after sweet laborious expects sealed, heat antiseptic get namely. Finished product has the peculiar local color of raw material; ② flavour kind potted, classics processing, be boiled beforehand or after the food of cook loads coal tub, join flavor fluid, classics is sealed heat antiseptic make. Differ to divide juice of braise in soy sauce, the five spices, concentrated juice, deepfry, Chi, eggplant juice, curry to wait for a category again by cook method; ③ makes kind of can, souse of raw material classics is machined; ④ fumes kind of can, souse of raw material classics, sootiness.
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