Rabbit meat ham composition

Abstract

The present utility model relates to a rabbit meat ham composition. More particularly, the utility model provides a composition comprising rabbit meat, pork fat, dryblended curing and seasoning mix, functional blend comprising semi-refined carrageenan and food starch, ice, carrageenan, modified tapioca starch, light brown sugar, ham spice, and monosodium glutamate in predetermined proportions. The composition is formulated as a rabbit meat ham product, wherein the rabbit meat serves as the primary protein component, the carrageenan and modified tapioca starch function as binding and water-retention agents, and the remaining ingredients contribute curing, processing, and flavoring functions. The utility model provides an alternative composition for rabbit meat processing.