Natural Food Enhancers In Ham
Product: TG-MT
Preparation of Ham
Ingredients
lean meat 70kg
fat meat 30kg
modified starch 5kg
salt 2kg
sugar 8kg
sodium nitrite 0.005kg
sodium iso-VC 0.1kg
carrageenan 0.5kg
compound phosphate 0.3kg
pork flavor 0.2kg
five-spice powder 0.5kg
ice water 40kg
casing
transglutaminase (TG) 0.3kg
Equipment
meat grinder
dicing machine
vacuum tumble
automatic sausage stuffer
smoking and drying machine
Production Process of Ham
Step 1: trim raw meat
Step 2: flavoring
Step 2: mince meat into small cubes
Step 3: tumbling
Step 4: filling
Step 5: reaction and smoking
Step 6: finished product packaging
Advantages of Using Transglutaminase In Ham
Improve gel strength, elasticity and quality
Prevent splitting and improve slicing
Lower cost by reducing the addition of raw material
Increase water-holding capacity and yield
Reduce syneresis during storage
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