Meat product

Product introduction

Carrageenan is the most commonly used edible gum in meat products. Green Power Carrageenan has good solubility, and our high-quality carrageenan can produce better synergy with other colloids such as konjac gum. Because carrageenan can combine with protein to form a huge network structure, it can retain a large amount of water in meat products, reduce the loss of gravy, and form good elasticity and taste.

Application product

Tumbling: stuffed meat products, cured meat products, pre-cooked processed meat products, fish paste products

Emulsfying: Sausage, Luncheon meat, Fish balls, Shrimp, Beef Patty

Injections: steaks, bacon, ham, cured meats, and marinated meat products.

Main feature

·Natural plant origin

·High gel strength, better cost-effectiveness

·Good flavor releasing

·Excellent combination synergy

·Excellent and proven formulations to meet different customer needs

Product reference process

Injection meat as an example:

1. Mix the colloid and sugar separately, dissolve them separately, then add phosphate, salt, soy protein, and other ingredients to prepare the brine solution；

2. Phosphates that are difficult to dissolve can be added after being dissolved in water in advance;

3. Try to increase the time interval between the addition of ascorbic acid and its derivatives and nitrate as much as possible;

4. The addition of starch is generally done before the end of rolling. If it is added to the injection, it should be added last;

5. The temperature should be maintained between 0-4 ° C after injection preparation;

6. If there are issues like tissue dispersion or hollow spaces in the product, check the vacuum level and condition of the tumbling machine promptly.