Method for enhancing taste of western-style ham slices by synergetic compounding of radio frequency heating treatment and konjac gum

Abstract

The invention discloses a method for enhancing the taste of western-style ham slices by synergetic compounding of radio frequency heating treatment and konjac gum. According to the method, the formula of ham slices is adjusted by compounding konjac gum, xanthan gum and carrageenan according to a certain ratio, such that the preservation time of the western-style ham can be improved, and the rotten degree of the ham can be reduced; by adding the epsilon-polylysine to replace the chemical preservative, the good antibacterial effects can be maintained in the 120 DEG C high temperature environment, and the antibacterial effect cannot be affected by the heating treatment process during the ham processing process; by compounding with vitamin C, the synergistic effect can be achieved; and the filled ham is subjected to the radio frequency heating treatment, wherein the long wavelength wave can penetrate through the ham, the heating is rapid, the energy consumption is low, and the processing time is shortened. According to the present invention, the western-style ham slices prepared through the improvement method has characteristics of mellow aroma, tender taste, no chemical protection agent and no harm to human body, and the process has characteristics of low energy consumption and cost saving.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for enhancing the mouthfeel of Western-style ham slices through radio frequency heating treatment and compounded konjac gum. Background technique [0002] Western-style ham is a type of Western-style meat product produced by raw meat through curing, rolling, sterilization and cooling. Because of its high lean meat content and crisp and tender taste, it is deeply loved by consumers. Western-style meat products are a kind of low-temperature meat products, which are usually pasteurized by heating with hot water or hot steam. In these traditional heating methods, heat flows from the heating medium to the surface of the meat product, and then to the interior of the meat product. Due to the inherent characteristics of this heat transfer, etc., when the interior of the meat product reaches the required temperature, the outer area of ​​the meat product is somet...

AI Technical Summary

Problems solved by technology

Therefore, traditional hot water and cooking heating often lead to poor quality of meat products, poor taste and reduced nutritional value