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.
Sodium alginate, calcium sulfate, ammonium phosphate
White to light yellow uniform powder, no odor.
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,
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
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.