Natural Food Enhancers In Bacon

Time : 2025.03.14 Page View : 216 Author : Alice

Industry Background

As a popular processed meat product, bacon's quality and taste are highly concerned by consumers. Applying transglutaminase in the bacon - making process has significantly enhanced the product's quality and market competitiveness. Through optimizing the production process and using transglutaminase rationally, we can offer consumers higher - quality and more delicious bacon products, while bringing better economic and social benefits to enterprises.

Product Introduction

Ahualyn F Series are enzymatic preparations based on transglutaminase enzyme (TG). Specifically, TG enzyme F103 is designed expressly for bacon production. Thanks to the function of F103, the structure of bacon becomes more compact, it is less likely to break during slicing, the taste turns out more tender and juicy, and the appearance appears more appealing. Not only can TG enzyme enhance the cohesiveness of meat, but it can also reduce the amount of fat used to a certain extent. Meanwhile, it improves the utilization rate of raw materials and cuts down production costs.

Product Formulation

	Ingredient	Dosage（g）	Ingredient	Dosage（g）
A	Pork lean meat	4000	Fat	2153.8
	Ice water	3077	Salt	123
	Sugar	123	MSG	18.5
	Casein	30.7	Carrageenan	36.9
	Isolated protein	184.6	Sodium nitrite	0.6
	Pepper	12.3	Liquid smoke	30.7
B	Pork paste	21.5	Chicken Paste	12.3
	Cornstarch	492.3	Transglutaminase(F103)	1%

Production Process

1. Use the largest hole plate of the meat grinder to grind the lean pork, scrape off the lean meat on the surface of the fat, and make the fat as large and uniform as possible;

2. Put the weighed A ingredients into the tumbler and tumble for 3 hours under vacuum, and keep fresh for 12 hours;

3. Add the weighed B ingredients, put the tumbler in a vacuum machine with a degree of vacuum ≥-0.08Mpa, tumble for 40 minutes, and ensure that the temperature of the vacuum tumbler is 8℃~10℃ during the tumble;

4. Mold, put PE film on the mold, put the fat on the lowest layer, and lay the lean meat on the fat, and cover the film and mold;

5. Place the mold in 80℃ steam for 50 minutes;

6. Take out and cool (can be rinsed with water), pour out the bacon, put the fat side up, and freeze it in the refrigerator for 12 hours;

7. Slice and package.

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