| 摘要 |
Jelly formation and loss in cooking hams, especially canned hams, are minimized by the use of two different solutions when pickling the hams by injection, one solution being conventional ham pickling brine, exemplified by a formulation of sodium chloride, sodium nitrite, potassium nitrate, glucose and water, and the other a solution of an alkali metal pyrophosphate, e.g. a 15-55% aqueous solution of potassium pyrophosphate K2P4O7. Sufficient pyrophosphate solution is injected to impart a phosphate content of 0.2-0.7%. The pyrophosphate solution may be injected at once after the brine, or on the following day; the brine may be injected at once after the pyrophosphate solution, or on the following day; the two solutions may be injected simultaneously. |
