At present, the total output of high-temperature ham sausage in China has accounted for 1/3 of all meat products. Its automatic production, convenient and fast, hygienic and nutritious, and long shelf-life make it all over the country. As the market share continues to increase, the problems found are also increasing. There are corresponding research topics for its texture characteristics in different periods and the problems that will occur during storage. The purpose of this study was to explore the factors affecting the quality of high-temperature ham sausage and the reasons for oil production and swelling. By measuring product texture, water

Food additives are commonly used to improve water retention during the marinating or processing of meat, which is the most effective method. The rational use of additives to improve water retention under the premise of ensuring food quality and safety has always been an important issue in meat processing. The commonly used water retention and binders for meat products are salts, phosphate, soybean protein, carrageenan, starch, sodium caseinate, etc. Salt: A certain concentration of salt can enhance the water retention of meat. The test shows that when the salt content is between 4.6% and 5.8%, the water retention is the

Meat contains a large amount of protein and trace elements needed by human beings, but due to the high moisture content, the shelf life of fresh meat is short. Therefore, people are increasingly concerned about the preservation technology of meat products during processing. When adding additives, natural green additives have also become the first choice. At present, the main technologies for extending the shelf life include irradiation treatment, fence technology, microwave treatment, modified atmosphere preservation treatment, biological preservatives, and food additives. This article mainly reviews the effect of some natural preservatives on the preservation of meat products. Commonly used chemical

1. Monomer Glue (+salt) The basic viscosity of the monomer colloids that can be gelled is not high, and most of the colloids are polyhydroxy polysaccharides (gelatin is protein glue). Therefore, the higher the molecular weight, the higher the viscosity, and generally the higher the strength. The water separation is more complicated, depending on the specific colloidal system. Generally, the production process and the ionic strength of the solution have a great influence (potassium, calcium, sodium, etc.). The following is my summary of some of the experiences, if I am wrong, please correct me. 2. Compound Glue Composite colloids are