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| Screening and Optimizing of the Formulation of Sandwich Ham |
| Hao Huimin;Chen Shuxing;Ren Fazheng;Zhang Houjun |
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Abstract In this study,two orthogonal design experi-ments were conducted to screen the formulation ofcuring agents and supplementation for sandwichham,according to sensory evaluation and maintexture profiles of sandwich ham.The optimumingredients were selected as:100kg of pork(crural),3% of salt,1% sugar,0.15g/kg ofsodium nitrite,0.2% of Complex Phosphates,0.05% of sodium Isoascorbic Acid,8% of potatostarch,3% of soybean isolate protein,0.4%carrageenan and 45% of water.
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2006, Vol. 20 
