Japan uses additives to improve the quality of foods such as processed fish products, using the following methods:
Carrageenan reduces the conditioning loss of chicken ham In Japan, carrageenan is used in processed meat products such as chicken and ham. The additive amount is 0.5%. It can be added at the same time as the powder state and salt solution. The loss of prepared ham and chicken meat can be reduced to 3 % or less; such as chicken and ham mixed conditioning foods, after the addition of carrageenan, the loss of conditioning in more than 2%; cooked pork products below 3%, without adding carrageenan up to 6.5% loss of conditioning.
Potato Starch and Corn Starch Improve Gel Strength of Aquatic Products In Japan, the application of 85%-80% potato starch and 15%-20% corn starch can improve the gel strength of fish, fish fillets, etc. in aquatic products. When these aquatic products are heated, the heating temperature can be increased from 75° C. to 95° C., which is much higher than the starch gel strength added alone.
Soybean Protein Decomposition Reduces Water Activity of Meat Products Most of the past, salt or sugar was used to reduce the water activity of meat products. It is safe, economical, effective, and less colored. However, in the ointment, it is rich in flavor. In Japan, a low-fat soy flour containing 53% protein was used to decompose with sulfuric acid and then decomposed with alkaline enzyme or bromelain to obtain a proteolytic solution. After the bitterness was removed with activated charcoal, ultra-filtration or low-temperature centrifugation was used to remove undecomposed material. Proteins, proteolytic products. It contains small molecular weight soy protein peptides (derived from acid decomposition) and various molecular weight peptides (derived from alkaline enzymes). Proteolysis products containing about 20% solids, plus 3.3% - 4.6% in beef or beef sausages, can reduce the water activity of meat products, equivalent to add 1% of salt, which does not affect the flesh flavor, this does not Decomposition products containing salt can be used instead of salt.
Collagen and Lactic Acid Improve Sausage Quality Adding 1%-2% powdered collagen when making sausages enables the sausage to absorb moisture from the meat during warming and drying, thereby reducing production loss and increasing yield by 2%-3 %, but also make the shiny section of the sausage, improve product quality. There are few drops of water on the sausage surface after cryopreservation.
Japan's Aichi Prefecture Food Industry Research Institute develops and uses fermented sausages that inhibit the growth of harmful microorganisms (microorganisms that cause food spoilage) through the use of lactic acid bacteria. The prepared sausages have good preservation properties, are not susceptible to microbial contamination, and are of superior quality. The manufacturing method is to mix lactic acid bacteria with glucose, salting material, spices and meat, inject it into the casing, place it at 37 degrees Celsius, ferment it, and then pasteurize it.
Carrageenan reduces the conditioning loss of chicken ham In Japan, carrageenan is used in processed meat products such as chicken and ham. The additive amount is 0.5%. It can be added at the same time as the powder state and salt solution. The loss of prepared ham and chicken meat can be reduced to 3 % or less; such as chicken and ham mixed conditioning foods, after the addition of carrageenan, the loss of conditioning in more than 2%; cooked pork products below 3%, without adding carrageenan up to 6.5% loss of conditioning.
Potato Starch and Corn Starch Improve Gel Strength of Aquatic Products In Japan, the application of 85%-80% potato starch and 15%-20% corn starch can improve the gel strength of fish, fish fillets, etc. in aquatic products. When these aquatic products are heated, the heating temperature can be increased from 75° C. to 95° C., which is much higher than the starch gel strength added alone.
Soybean Protein Decomposition Reduces Water Activity of Meat Products Most of the past, salt or sugar was used to reduce the water activity of meat products. It is safe, economical, effective, and less colored. However, in the ointment, it is rich in flavor. In Japan, a low-fat soy flour containing 53% protein was used to decompose with sulfuric acid and then decomposed with alkaline enzyme or bromelain to obtain a proteolytic solution. After the bitterness was removed with activated charcoal, ultra-filtration or low-temperature centrifugation was used to remove undecomposed material. Proteins, proteolytic products. It contains small molecular weight soy protein peptides (derived from acid decomposition) and various molecular weight peptides (derived from alkaline enzymes). Proteolysis products containing about 20% solids, plus 3.3% - 4.6% in beef or beef sausages, can reduce the water activity of meat products, equivalent to add 1% of salt, which does not affect the flesh flavor, this does not Decomposition products containing salt can be used instead of salt.
Collagen and Lactic Acid Improve Sausage Quality Adding 1%-2% powdered collagen when making sausages enables the sausage to absorb moisture from the meat during warming and drying, thereby reducing production loss and increasing yield by 2%-3 %, but also make the shiny section of the sausage, improve product quality. There are few drops of water on the sausage surface after cryopreservation.
Japan's Aichi Prefecture Food Industry Research Institute develops and uses fermented sausages that inhibit the growth of harmful microorganisms (microorganisms that cause food spoilage) through the use of lactic acid bacteria. The prepared sausages have good preservation properties, are not susceptible to microbial contamination, and are of superior quality. The manufacturing method is to mix lactic acid bacteria with glucose, salting material, spices and meat, inject it into the casing, place it at 37 degrees Celsius, ferment it, and then pasteurize it.