Solution of high temperature sausage products

Description

This product is composed of carrageenan and other synergistic natural colloidal compound, with high viscosity, high strength and other characteristics; it has strong ability to combine with soy protein, starch and other accessories, excellent water retention, and can significantly improve the yield of meat products, with a certain thickening and high temperature emulsification stability. In particular, it can effectively reduce the starch return rate for the chopped meat products to provide structural support.

 

Dosage

0.30-0.90%

Specification

Water Gel Strength≥800g/cm³

Functionality

Emulsifying effect is good, water retention ability is good, improve the tenderness and elasticity of meat products.

Application

Ordinary pork sausage, chicken sausage, beef sausage, fried sausage and so on

 

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