application in meat products

the processing technology of different meat products is different, so the use of carrageenan is not the same, usually carrageenan meat products according to its use of different processes to divide. Our compound thickener has the functional effects of gel, water retention, emulsification, shaping and elasticity, which can improve the product structure, increase the elasticity of meat products, reduce the powder feeling, and make the taste brittle and moderate. It endows meat products with good freeze-thaw resistance and boiling resistance, improves the stability of meat products, further improves product quality, extends shelf life and reduces production costs.

Product Type:

1. Injectable carrageenan is mainly aimed at block meat products, such as roasted meat, soy sauce and so on. It is usually compounded by deep-processed high-quality carrageenan, which mainly plays the role of gel, water retention, emulsification, and enhanced elasticity. In addition, it can improve product quality and reduce costs.

2. Rolling and chopping carrageenan is usually made of crude carrageenan. The rolling and kneading process enables meat protein to be fully precipitated, so that the soft protein can be fully combined with the added carrageenan and water, which plays a very important role in the formation of good tissue structure of meat products, especially in low-temperature meat products, such as recombinant ham, sausage and injection meat products.

3. Meat emulsion products need to be completed through the chopping and mixing process. The meat grains and the added carrageenan and water are cut at a high speed of the chopper to form a uniform meat emulsion to form a good organizational structure. The chopping and mixing carrageenan acts on the thickening, emulsification and water holding between the meat emulsion.