The Application of Gelatin in Meat Products
Gelatin is a pure animal protein, is considered a natural supplement to meat products. Gelatin is used to improve appearance, preservability, texture, and also to improve protein content in some meat formula formulations.
The main function of gelatin in meat products:
Water lock function gelatin and water swelling, can absorb 5-10 times its own weight of water. This feature is very important to improve the appearance, and can provide the final product hardness.
Gel Function In gelatin and gravy products, gelatin provides a transparent appearance of the brightener after gelatinization.
Increasing protein content Adding gelatin and gelatin hydrolyzate to meat products can provide the nutritional value of the final product. As a pure protein, gelatin and hydrolyzed gelatin have a unique amino acid composition that can give a higher protein content.
Cooked ham, pork cooked meat
In the process of ham preparation, add edible gelatin after meat boneless. Gelatin can be used to bond minced meat in products containing animal skins or where excess fat needs to be balanced.
Powder gelatin can absorb moisture in the meat, in the cooking process, the formation of a layer of film, after cooling the film can be sealed to protect the meat together. The edible gelatin may also freeze the liquid exuded from the meat during the cooking process and hold it in or around the ham. Cooking process from the connective tissue will be leaking gelatinous jelly, and the addition of gelatin also make this jelly hardened ham will be bonded into a whole, get a satisfactory appearance.
Edible gelatin is also often used to increase protein content in finished products. Gelatin also helps to retain water in the ham during cooking to increase output.
Gelatin is used alone or in combination with carrageenan for the production of frozen meat. Gelatin can be used for the production of translucent crystal jelly, you can also add other ingredients prepared into a variety of frozen meat flavors direct consumption.
Gelatin has a good thermal reversibility, gelatin solution at high temperature melting, low temperature into a frozen. The use of gelatin this feature, in the soup bag, pissing balls, fish balls and other fillings which are widely used, gelatin can be dissolved and other ingredients with frozen into a solid, convenient production.