2016-8-9 11:47:29 Click times：
1, lunch meat fat, hair can cause precipitation of jelly and solution?
Answer: meat products, canned luncheon meat meat belongs to the type, the so-called jelly generally refers to the solidification body containing collagen or gelatin. Have lunch canned meat fat, gel precipitation of reason is meat to fat, components can not be uniformly dispersed, and meat freshness, fat morphology, processing technology and additive on.
The method to solve the canned pork fat, mainly precipitated jelly:
(1) the freshness of raw meat, frozen meat is not used as much as possible, especially the non rapid freezing of raw materials.
(2) to control the temperature in the processing process, the temperature should be kept between 25 degrees Celsius, the use of ice chip chopped. Cut the knife to sharp.
(3) the amount of fat and moisture in the product formula.
(4) can increase to fat and dispersion of additives, such as sodium tripolyphosphate, carrageenan, soybean separation protein, starch and to form good emulsion.
2, the reason and solution of the outflow of the brine ham juice and fat.
Answer: brine ham belongs to meat loaf type meat products, produce salted ham juice outflow and fat deposition, mainly with the fat content of raw meat, fat distribution, meat holding water capacity, processing conditions and additives on.
The method of solving the outflow and fat precipitation of the brine ham juice is mainly:
(1) as far as possible with less fat meat freshness, generally do not use frozen meat, especially the two thawed raw meat.
(2) in the process of processing the temperature should be strictly controlled, in particular, to prevent the heat from rolling.
(3) to control the moisture content of the product, so as not to exceed the water holding capacity of meat.
(4) added to increase the meat holding water substance, such as sodium tripolyphosphate, carrageenan and casein to form complete meat products.
3. The reasons and solutions for the poor elasticity or the slice of the brine ham slices?
Answer: produce poor saline elasticity sliced ham or slice into thin sheets, mainly is muscle protein gel strength is not enough, the raw meat to water and fat content, marinated with tumbling process, adhesive etc. have a great relationship.
The method of solving the elasticity difference of the brine ham slices or the slice is not formed:
(1) as far as possible with no obvious fat meat freshness, do not use frozen meat.
(2) adding phosphate, carrageenan and casein, in order to improve the elastic or the slice of ham.
(3) master the temperature and time of curing, tumbling and cooking.
(4) the content of saline injection should be appropriate, so as not to exceed the scope of meat gel formation.
4, brine ham tissue rough, cut surface with large holes and the reasons for the solution?
Answer: generally, salted ham rough tissue section of a large hole is more serious quality problems, the causes are complex and the freshness of raw meat, whether or not to use the ash, soft, overflow of meat juice (PSE), vacuum packaging, casings, meat types and processing technology and conditions.
The solution is to solve the rough structure of the brine ham, and the method of the big holes in the plane section is mainly:
(1) as far as possible the use of fresh meat, meat is strictly prohibited the use of PSE meat.
(2) add pyrophosphate, carrageenan and starch, to increase the adhesive force of ham.
(3) to control the temperature and time of rolling and kneading.
(4) be sure to use vacuum filling, sealing tank.
(5) the use of shrinkage good casing.
(6) the amount of the use of high viscous materials such as rabbit meat.
5, salt water ham color is not stable, the reason and solution to the problem of meat flavor deficiency?
A: the meat of the brine is related to the color of the brine ham is not stable and the meat flavor is insufficient, in addition, also with the meat freshness, product formula, packaging, storage and other factors.
To solve the problem of uneven color of salt water ham, the method of meat flavor is not enough:
(1) strict control of the curing process, including temperature fluctuations, the amount of hair color agent, color agent and other technical conditions.
(1) the use of chilled meat, as far as possible not to use the frozen thawed meat.
(2) the amount of food additives such as sodium phosphate, sodium phosphate and sodium phosphate.
(3) using the method of avoiding light preservation.
(4) be sure to use vacuum filling, sealing pot, so as to avoid the oxidation of air to the color.
Reason 6, brine ham smell or other odor and the solution of?
Answer: Generally speaking, salted ham meat smell or other odor is a common quality problems, causes and raw meat of the fresh degree, whether the adequate use of the spices, meat type and so on. Spices are seeds, roots, stems, leaves, flowers, and flowers of a plant having an aromatic or irritating nature. The use of spices helps to produce an attractive aroma of brine ham and to correct the bad smell of the meat itself.
The solution salt ham smell or other odor are:
(1) the degree of oxidation of fat in meat is strictly prohibited, and fresh meat is used.
(2) increase the amount of pepper, cardamom, sage and other spices, to increase the aroma of cooked ham.
(3) control the storage temperature and time of the products, so as to avoid the deterioration of the composition of the ham.
(4) to reduce the extent of fat oxidation by using the vacuum tank
|
Comment loading...
|