Application for
French cooked ham
Issue: What is the impact on the yields and the taste of pork bouillon in brine with ACTIVA® H-JS1 EU on French cooked ham?
To get the best binding strength, cooking yield and juiciness: Addition of ACTIVA® H-JS1 EU is recommended and addition of pork bouillon on top brings higher juiciness.
How we use ACTIVA® H-JS1 EU in french cooked ham?
1
Meat selection
2
Brine preparation: 100kg of Brine with 10% of injection and 1.45% of salt
3
Tumbling process
4
Add ACTIVA® H-JS1 EU before the end of tumbling
5
Filling into castings
6
Cooking
7
Cooling (3°C)
8
Slicing
Benefits of ACTIVA® H-JS1 EU
ACTIVA® H-JS1 EU contributes to better productivity in both brines.
ACTIVA® H-JS1 EU improves the connectivity and the breaking strength.
Results
