1. Canned luncheon meat fat, jelly precipitation and solutions for canning equipment?

Answer: Canned luncheon meat is meat and meat products. The so-called jelly generally refers to the coagulation of collagen or gelatin. Production of canned luncheon meat fat, jelly meat holding fat, the poor performance of each component of the precipitation cannot be evenly distributed, and fresh meat, fat morphology, processing and additives.

Solved fat precipitation method of canned luncheon meat, jelly:

(1) The new height of raw meat, as far as possible, do not use frozen meat, especially non-quick frozen raw materials.

(2) Keep the processing temperature below 25°C during the control of the processing temperature, and cut the pieces of ice. The knife must be sharp.

(3) The fat and moisture content in the formula of the product canning equipment is moderate.

(4) Increase holding lipids and dispersing additives, such as sodium tripolyphosphate, carrageenan, soy protein isolate, starch, etc., to form a good emulsion.

2. Causes and solutions for the outflow of the canning equipment for brine ham juice and fat deposition?

Answer: The type of brine ham meat causes the outflow of brine ham juice and fat precipitation, raw meat, fat distribution, water retention capacity of the meat, processing conditions, and fat content related to additives.

What solves the problem of salted ham juice and fat deposition is:

(1) Use fresh and high-fat meat to the limit. Frozen meat is generally not used, especially raw meat that has been thawed.

(2) The process temperature must be strictly controlled, especially for tumbling during heating.

(3) Control the moisture content of the product and try not to exceed the water holding capacity of the meat.

(4) Add substances that can increase the water holding capacity of meat, such as sodium tripolyphosphate, carrageenan, casein, etc., to form a complete meat product.

3. The flexibility of saline ham slices or the reasons and solutions for biopsy failure?

Answer: The reason for the poor elasticity of the produced salted ham slices or the lack of peeling is mainly due to insufficient muscle protein gel strength, adhesive and raw meat, fat content, and water retention capacity during storage and tumbling.

Is it a table to solve the poor elasticity of saline ham slices or biopsy:

(1) As high as possible, there is no obvious fat, and no frozen meat is used.

(2) Add phosphate, carrageenan, casein, etc. to improve flexibility or ham slices.

(3) Main marinating, rolling and cooking temperature and time.

(4) The content of the injected saline should be appropriate so as not to exceed the range of the gel formed by the meat.

4. The coarse salted ham tissue, the reason and solution to reduce the big hole?

Answer: Generally speaking, the rough texture of salted ham and the cutting of large holes are more serious quality problems. The reasons are complicated. The freshness of raw meat, whether to use gray, soft, overflowing juicy meat (PSE meat), vacuum packaging, casing , The type of meat and the process and conditions.

To solve the rough structure of salted ham and cut big holes:

(1) Maximize the use of fresh and high-quality meat, and prohibit the use of PSE meat.

(2) Add pyrophosphate, carrageenan, starch, etc., ham to increase cohesion.

(3) Controlled tumbling, cooking temperature and time.

(4) Ensure vacuum filling and sealing.

(5) Shrink the casing.

(6) High-viscosity raw materials, the amount of rabbit meat.

The reason and solution for the uneven color of brine ham and lack of flavor meat?

Answer: Meat-cured brine ham has uneven and unstable color and lack of meat aroma, meat freshness, product formula, packaging, storage and other factors.

The color of salted ham to be solved is uneven and unstable, lacking meat flavor:

(1) The pickling process includes strict control of temperature fluctuations, the amount of coloring agent to help the technical conditions of coloring agent.

(2) Use frozen meat, try not to use frozen thawed meat.

(3) The amount of sodium pyrophosphate, sodium tripolyphosphate and other food additives in canning equipment.

(4) The method of using light.

(5) Ensure vacuum filling and color on the seal to avoid air oxidation.

6. What are the reasons and solutions for the fishy smell or other peculiar smell of brine ham meat?

Answer: Generally speaking, the smell or smell of salted ham meat also determines whether there is a sufficient amount of spices, a common quality problem of the type of meat, and the cause of fresh raw meat. Spices aromatic or pungent plant seeds, roots, stems, leaves, flowers. The use of spices contributes to the attractive aroma of brine ham and the correct smell of meat.

The taste or smell of brine ham is:

(1) It is strictly forbidden to control the oxidation degree of fat and fresh meat.

(2) The amount of pepper, nutmeg, sage and other spices increase the aroma of brine ham.

(3) Control the product storage temperature and time to avoid deterioration of the composition of the ham.

(4) The canning equipment can vacuum canning, and reduce the oxidation degree of fat.

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