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This product combine the protein in meat.
Product function and application
This product can combine the protein in meat. And complex formation is formatted by ion connect between the amino acid and amino acid, then, make the amino distributed in food system uniformly and avoid the precipitation.
The KB congeal dissolve absolutely when the centre temperature is 75~85°C and promote the hydration. While the ham cooling until the temperature is 50~60C, the congeal formed again and keep the moisture. According this technics to produce the ham, the output capacity arrive to 150% to 180% and the appearance of the slice compactness and beautiful. It tastes tasty, no water separated out and the ham organization can't be melt in 50°C.
This product is widely applied to produce such as the ham ,bologna sausage, minced meat and other kinds of meat product.
Name |
injection type carrageenan for meat foods |
Brand |
YIZHI |
Modle NO. |
YZ-S-03 |
Appearance |
White powder |
Moisture(105centi-degree,4h) |
≤15% |
Total Ash(750 centi-degree,4h) |
≤40 |
Particle Size |
90% Crossed 80 mesh |
Viscosity(1.5%,75centi-degree,#1sp 30rpm) |
≥5mPa.s |
Total Sulphate |
15-40% |
PH(1.5%w/w,60 centi-degree) |
7-10 |
As (mg/kg) |
≤3 |
Pb(mg/kg) |
≤5 |
Cd(mg/kg) |
≤1 |
Hg(mg/kg) |
≤1 |
|
Gel Strength (1.5% (w/w)at20 centi-degree 10h) |
1800g/cm2 |
Acid Insoluble Ash |
≤1% |
Total Plate Count |
≤5000cfu/g |
Yeast and Moulds |
≤300cfu/g |
Escherichia Coli |
negative by test |
Salmonella |
negative by test |
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