Starch-free ham

Abstract

The invention provides a starch-free ham. The ham is prepared from the following raw materials in parts by weight: 100 parts of pork, 60 parts of ice water, 3.1 parts of ice water, 1.5 parts of white granulated sugar, 1.5 parts of glucose, 0.4 part of monosodium glutamate, 2.2 parts of a composite curing agent, 0.6 part of injection carrageenan, 0.06 part of sodium erythorbate, 0.016 part of sodium nitrite, 0.024 part of monascus red pigment, 0.12 part of natural flavor and 4 parts of soybean protein. The starch-free ham is uniform in texture, clear in section texture of shredded meat, good in slicing property, tastes elastic, smooth, tender and crisp, is natural and rich in flavor, durable in flavor durability and uniform in flavor.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to a starch-free ham. Background technique [0002] Ham is one of the three major meat products in the world, including Chinese-style ham and Western-style ham. The processing technology of ham generally includes pretreatment of raw materials, tumbling, filling, cooking, smoking, cooling, high-temperature sterilization, etc. With the development of the economy, people pay more attention to the safety of meat products, and have higher and higher requirements for the nutrition, appearance and taste of meat products; the traditional ham processing technology generally undergoes smoke treatment to improve the flavor of ham and enhance the quality of meat products. Preservable, but amines will be formed during the smoking process, and long-term intake will affect people's health; under the situation that the whole people pay attention to health, smoked ham cannot me...

AI Technical Summary

Problems solved by technology

With the development of the economy, people pay more attention to the safety of meat products, and have higher and higher requirements for the nutrition, appearance and taste of meat products; the traditional ham processing technology usually undergoes smoke treatment to improve the flavor of ham and enhance the quality of meat products. Preservable, but amine substances will be formed during the smoking process, and long-term intake will affect people's health; under the situation that the whole people pay attention to health, smoked ham cannot meet people's consumption needs

Traditional ham is sterilized at high temperature to obtain a longer shelf life, but high temperature heat treatment inevitably causes excessive denaturation of some proteins, reduces the elasticity of meat fibers, makes the meat soft and rotten, poor sliceability, and serious damage to nutrients. Changes in taste, color, etc., losing the original characteristics of fresh meat

Moreover, in the production of traditional meat products, the salt content is too high, which is not conducive to health

Images