Meat Ball Products
- 1. Product Features
The product is mainly composed of Konjac powder and carrageenan extracted from the high-quality Konjac and Eucheuma seaweed selected by Greenfresh Group and other natural synergies with synergistic effect. It has high viscosity high cost performance and forms a thermal irreversible structure. It can increase product elasticity chewing resistance improve whiteness and brightness; inhibit starch rebirth residue cooking resistance freeze-thaw resistance; after freezing the product becomes significantly more brittle improves quality and reduces costs;
- Hotline：400-918-2888
-
Consulting
Meat ball products solutions
1. Product Features
The product is mainly composed of Konjac powder, and carrageenan extracted from the high-quality Konjac and Eucheuma seaweed selected by Greenfresh Group, and other natural synergies with synergistic effect. It has high viscosity, high cost performance, and forms a thermal irreversible structure. It can increase product elasticity, chewing resistance, improve whiteness and brightness; inhibit starch rebirth residue, cooking resistance, freeze-thaw resistance; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs;
2. How to use
For the preparation of colloidal starch compound pulp, according to the ratio of powder: water: starch: modified starch = 1:30:4:4 (the ratio of starch can be adjusted according to need), start the chopper and add the powder evenly to room temperature In water chopping machine, rotate at 2000 rpm, chopping and mixing for 2-4min, add starch after chopping until the glue is thick, chopped evenly at 1000 rpm, put the chopped colloid in a 0-5℃ environment and let it stand Ready to use, the colloid is best used on the day.
3. Recommended product model
HW309, HW310
4. Scope of use
It is used for various types of food processing (except for food in Table A.3 of GB 2760), such as hot pot meat balls, sausages, frozen surimi products, etc.
V. Reference dosage
The added amount of colloidal starch compound pulp is 10%-20% of the total weight of the product.
6. Reference process
Raw meat → thaw → ground meat → beating (colloidal starch compound pulp is added in this step) → molding → cooling → quick freezing → packaging and storage
7. Matters needing attention
1. For the preparation of colloidal starch compound pulp, special attention should be paid to prevent the agglomeration of the rubber powder.
2. The addition of colloidal starch compound pulp needs to be added after the full steps of fully extracting meat protein, separating protein from soybean, and emulsifying fat.
Meat ball products solutions
1. Product Features
The product is mainly composed of Konjac powder, and carrageenan extracted from the high-quality Konjac and Eucheuma seaweed selected by Greenfresh Group, and other natural synergies with synergistic effect. It has high viscosity, high cost performance, and forms a thermal irreversible structure. It can increase product elasticity, chewing resistance, improve whiteness and brightness; inhibit starch rebirth residue, cooking resistance, freeze-thaw resistance; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs;
2. How to use
For the preparation of colloidal starch compound pulp, according to the ratio of powder: water: starch: modified starch = 1:30:4:4 (the ratio of starch can be adjusted according to need), start the chopper and add the powder evenly to room temperature In water chopping machine, rotate at 2000 rpm, chopping and mixing for 2-4min, add starch after chopping until the glue is thick, chopped evenly at 1000 rpm, put the chopped colloid in a 0-5℃ environment and let it stand Ready to use, the colloid is best used on the day.
3. Recommended product model
HW309, HW310
4. Scope of use
It is used for various types of food processing (except for food in Table A.3 of GB 2760), such as hot pot meat balls, sausages, frozen surimi products, etc.
V. Reference dosage
The added amount of colloidal starch compound pulp is 10%-20% of the total weight of the product.
6. Reference process
Raw meat → thaw → ground meat → beating (colloidal starch compound pulp is added in this step) → molding → cooling → quick freezing → packaging and storage
7. Matters needing attention
1. For the preparation of colloidal starch compound pulp, special attention should be paid to prevent the agglomeration of the rubber powder.
2. The addition of colloidal starch compound pulp needs to be added after the full steps of fully extracting meat protein, separating protein from soybean, and emulsifying fat.
Meat ball products solutions
1. Product Features
The product is mainly composed of Konjac powder, and carrageenan extracted from the high-quality Konjac and Eucheuma seaweed selected by Greenfresh Group, and other natural synergies with synergistic effect. It has high viscosity, high cost performance, and forms a thermal irreversible structure. It can increase product elasticity, chewing resistance, improve whiteness and brightness; inhibit starch rebirth residue, cooking resistance, freeze-thaw resistance; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs;
2. How to use
For the preparation of colloidal starch compound pulp, according to the ratio of powder: water: starch: modified starch = 1:30:4:4 (the ratio of starch can be adjusted according to need), start the chopper and add the powder evenly to room temperature In water chopping machine, rotate at 2000 rpm, chopping and mixing for 2-4min, add starch after chopping until the glue is thick, chopped evenly at 1000 rpm, put the chopped colloid in a 0-5℃ environment and let it stand Ready to use, the colloid is best used on the day.
3. Recommended product model
HW309, HW310
4. Scope of use
It is used for various types of food processing (except for food in Table A.3 of GB 2760), such as hot pot meat balls, sausages, frozen surimi products, etc.
V. Reference dosage
The added amount of colloidal starch compound pulp is 10%-20% of the total weight of the product.
6. Reference process
Raw meat → thaw → ground meat → beating (colloidal starch compound pulp is added in this step) → molding → cooling → quick freezing → packaging and storage
7. Matters needing attention
1. For the preparation of colloidal starch compound pulp, special attention should be paid to prevent the agglomeration of the rubber powder.
2. The addition of colloidal starch compound pulp needs to be added after the full steps of fully extracting meat protein, separating protein from soybean, and emulsifying fat.
Meat ball products solutions
1. Product Features
The product is mainly composed of Konjac powder, and carrageenan extracted from the high-quality Konjac and Eucheuma seaweed selected by Greenfresh Group, and other natural synergies with synergistic effect. It has high viscosity, high cost performance, and forms a thermal irreversible structure. It can increase product elasticity, chewing resistance, improve whiteness and brightness; inhibit starch rebirth residue, cooking resistance, freeze-thaw resistance; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs;
2. How to use
For the preparation of colloidal starch compound pulp, according to the ratio of powder: water: starch: modified starch = 1:30:4:4 (the ratio of starch can be adjusted according to need), start the chopper and add the powder evenly to room temperature In water chopping machine, rotate at 2000 rpm, chopping and mixing for 2-4min, add starch after chopping until the glue is thick, chopped evenly at 1000 rpm, put the chopped colloid in a 0-5℃ environment and let it stand Ready to use, the colloid is best used on the day.
3. Recommended product model
HW309, HW310
4. Scope of use
It is used for various types of food processing (except for food in Table A.3 of GB 2760), such as hot pot meat balls, sausages, frozen surimi products, etc.
V. Reference dosage
The added amount of colloidal starch compound pulp is 10%-20% of the total weight of the product.
6. Reference process
Raw meat → thaw → ground meat → beating (colloidal starch compound pulp is added in this step) → molding → cooling → quick freezing → packaging and storage
7. Matters needing attention
1. For the preparation of colloidal starch compound pulp, special attention should be paid to prevent the agglomeration of the rubber powder.
2. The addition of colloidal starch compound pulp needs to be added after the full steps of fully extracting meat protein, separating protein from soybean, and emulsifying fat.
Label：
