Natural Food Enhancers In Ham

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