Mutton brine ham pickling solution and its application

Abstract

The invention provides mutton saline ham pickling liquid. The mutton saline ham pickling liquid is prepared from the following raw materials in parts by weight: 1.0 to 1.4 parts of sodium nitrite, 8 to 12 parts of sodium erythorbate, 30 to 40 parts of composite phosphate, 400 to 600 parts of soybean isolate protein, 400 to 1,000 parts of corn starch, 40 to 100 parts of Curdlan, 320 to 360 parts of salt, 160 to 200 parts of white sugar, 50 to 80 parts of xylose, 240 to 260 parts of monosodium glutamate, 12 to 14 parts of white pepper powder, 10 to 12 parts of semen myristicae powder, 80 to 120 parts of liquorice powder, 8 to 12 parts of ginger powder, 18 to 20 parts of monascus red pigment and 4,000 to 5,000 parts of ice water. The mutton saline ham pickling liquid is low in material cost and simple in process, and a meat product factory can directly use the product to produce, so that the processing time of the meat products is saved, the production efficiency is improved, the water binding capacity, the viscoelasticity and the heat stability of the product are improved, the mutton smell of the mutton saline ham is reduced, the quality of the mutton saline ham is improved, and a good application prospect is achieved.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a mutton brine ham pickling solution and application thereof. Background technique [0002] Pickling plays an important role in the processing of meat products. The quality of the pickling process determines the color, taste, flavor and shelf life of the final product and many other quality indicators. At present, the pickling process of meat products is still based on the gradual processing of individual ingredients into the meat product process, which affects the efficiency of meat product processing. [0003] Curdlan gum is a water-insoluble glucan composed of β-1,3-glucosidic bonds produced by microorganisms. It is a type of hard and elastic thermally irreversible gel that can be formed after heating its suspension A general term for polysaccharides that can form thermoreversible gels. Curdlan gum is not soluble in water, but it is easily dispersed in cold water, and can be ...

AI Technical Summary

Problems solved by technology

Mutton has a very strong mutton smell, which is difficult for many consumers to accept, especially in Western-style products, it is difficult to remove the mutton smell

[0005] At present, the production process of pickling liquid that can be directly applied to meat products has not attracted much attention. However, with the continuous improvement of the modernization, automation and intelligence of the meat processing industry, the traditional processing technology can no longer meet the needs of modern production. Therefore, it is urgent to develop a pickling solution that can be directly applied to the processing of ham (especially mutton brine ham)

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