Home Companies Qingdao jieruida Biological Technology Co., Ltd

Ocean Food Thickening agent for compound meat product

Qingdao jieruida Biological Technology Co., Ltd

Ocean Food Thickening agent for compound meat product

Country/Region China
Categories Casein

Product Details

Your Position: Home > Product > Ocean Food

Thickening agent for compound meat product

Update: 2016/5/9View: 15
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Introduction
Product introduction:
This product is a kind of compound product with sodium alginate as the main product. It has the characteristics of self clotting after dissolving in water. The 1% solution is formed by high speed shearing and uniform dispersion, and can be solidified in 15 minutes. Used in meat products, the impact of other ingredients and usage, usually the gel time in about 6 hours.
Principal component:
Sodium alginate, calcium sulfate, ammonium phosphate
Sense index:
White to light yellow uniform powder, no odor.
Product function:
This product and meat protein has good binding force, and stable water in oil emulsion system; thermal irreversible gel can be formed, give the meat tender taste and good slicing performance of gel; excellent water retention, to juice is high, improve product rate; can significantly improve the sausage products quality, improve the sausage hardness, elasticity, water retention can significantly reduce the cooking loss of products; the heat not reversible in hot food products application in, heat reversible gel carrageenan incomparable advantages.
Scope of application:
This product is applicable in all kinds of enema, ham, sausage sausage, luncheon meat, fish surimi product and other products, such as all kings of sausage, sausage, Taiwan hot dogs, high-temperature ham, low temperature low fat sausages.
Usage and dosage:
Method: (with carrageenan composite use, can significantly increase the hardness of the sausage)
1, the product of starch and mix in meat stuffing before filling, evenly dispersed.
2, due to the differences in the production formula, the amount of thickening agent will be changed. The content of the final product to 3-8% is appropriate.
Method two: (do not change the original formula, made of gel as filler to improve the quality of meat products, can obviously increase the degree of sausage crisp)
1, weighing 1.5-2.0 copy of this product powder, pour into the mixing 100 parts water (room temperature), stirring for 10 minutes or until the formation viscous gel (stirring speed 1500r / min), room temperature or the temperature of 4 DEG C under the condition of stationary for more than 5 hours, glue Formation Elastic fat substitute gel (alternate).
2, in the process of making ham, in the process of adding fat to add fat substitute gel, adding amount of water in the original formula to add the amount of 25%-50%.
Matters needing attention:
Please note that according to the quality characteristics of different raw materials to carry out experimental comparison, to determine the best amount of product selection.
Packing: inside with polyethylene plastic bag, external use compound bag.
Net weight: 25 kg / bag.
Storage: This product should be stored in a clean, dry and ventilated environment, sealed storage; not to be mixed with toxic and harmful substances.
More Products
Calcium alginate
Potassium alginate
Ammonium alginate
Alginate

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