COMPOUND GELLING POWDRE
Inquiry
| Post Date: | Oct 20,2015 |
| Expiry Date: | Apr 17,2016 |
| Detailed Description: |
Quantity: 1Metric Tons Specs:LS-01, LS-02 Payment Method: T/T, L/C Model:LN-01 Ingredients: Calcium salt Applicable to products: meat products,SAUSAGE ,HAM,KEBAB Function:Increase the production rate;keep the least drip loss;the retention of oil and water. Using method: Normally it is made into precast gel, chopping /rubbing together to use. Dosage: the recommended dosage is 3~4‰ of the final product. Product features: increase resilience and crispness of the product, make the products cut into slices easily. 1.high-elastic gel This product has strong elastic gel which has ecru meat quality, rich in elastin and protein gel, fundamentally can improve the product's quality and structure All kinds of products: Perfect replaced filling raw material for sausage, ham sausage, ham, meat ball, etc. 2.high collaborative ability Among the emulsifying structure products, this product has high raw material collaborative ability, can cure raw material and ingredients such as meat, fat, starch, vegetable protein into gel formation, enhance the overall condensation capacity of various materials. 3.improve products quality It is rich in animal protein, can effectively increase the dosage of protein and improve the product quality .And it can improve the taste of crispness and elasticity. The traditional thickener could hardly get this result. 4.high cost-effective performance Use the protein gel to replace 10-20% raw meat, the result is more effective. So the use of protein gel is highly cost-effective. 5.Easy using method When used, minced the protein gel meat, chopped, mixed with stuffing and marinated, according to the relevant process production. In concrete production, adjustments should be done according to their respective formula to satisfy the leading demands of products. 6.Simple machining technology Producing protein gel only need a chopping equipment, add the raw material, protein gel powder, ice water step by step, chop and mix them evenly. Then put it into a constant heat storage and make it rest for 6-12 hours. It doesn't need many processing steps such as boiling and heating. When used, chopping it again into particles as suitable shape. 7.Thermal irreversibility of gel Products have the excellent retention of oil and water, the gel is irreversible when at alkaline and heating condition. Whether in the machining process or after forming subsequent cooking, the products remain strong stable instinct of elasticity. 8.Widely-used No matter high temperature ham sausage, low temperature ham sausage, or quick-frozen organized meat ball, this product can be used as raw meat. |
| Company: | Marco Polo Zhengzhou Food Ingredients Co.,Ltd [ China ] |
| Contact: | Soo |
| Tel: | +86-371-86598181 |
| Fax: | +86-371-69378555 |
| Email: | marcopolo01@yeah.net |
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