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bmnghj（bmnghj） Chapter iv basic principles of meat processing First section Complementary makings the concept and types of meat products processing production process, in order to improve and improve the quality of the sensory characteristics of meat products and prolong the shelf life of meat products and facilitate processing production, in addition to the main ingredient, often need to add some other edible materials, these materials as auxiliary materials. It is divided into two categories: natural and chemical synthetic food additives. The commonly used auxiliary materials in meat processing can be divided into three categories, namely condiments, spices and additives. A seasoning Seasoning is to point to in order to improve the food flavor, can be assigned to special flavor of food, salty, sweet, sour, bitter, fresh, hemp, spicy, etc.), make the food delicious, appetising and add into the food of natural or synthetic material. Salt salt (1) salt in meat processing, salt has the important function of flavoring, preserving freshness, enhancing water retention and adhesiveness. But salt enhances the role of lipase and the oxidation of fat, so the fat of the cured meat is more oxidative. (2) the new salt substitute Zyest has been successfully prepared and widely used in foreign countries. The product is a yeast-like salt. Soy sauce is divided into colored soy sauce and colorless soy sauce. The concentration of soy sauce should not Be lower than 22 Be and the salt content should not exceed 18%. 2. The effect of soy sauce increases fresh color; Improved flavor; In the products such as la sausage, there is also the effect of promoting its fermentation. (2) sweet sucrose (1) to improve the taste of products; (2) make the meat soft (3) tone good; Glucose (1) helps the swelling and loose of collagen, thus making the product soft (2) the color of the glucose is better, and the color of sucrose is not stable (3) sour food vinegar (1) sweet and sour taste (2) acetic acid c