Injection
- The product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural synergies with synergistic effect. It has moderate gel strength low solution viscosity easy dispersion good water retention etc. Features; The combination of compound glue and meat protein is strong which increases the gel strength water retention and emulsification performance of the product improves the tenderness the muscle fiber texture of the cut surface is clear improves the tenderness and taste of the product and can be used as a product with a high injection rate.
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Solutions for injectable meat products
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural synergies with synergistic effect. It has moderate gel strength, low solution viscosity, easy dispersion, good water retention, etc. Features; The combination of compound glue and meat protein is strong, which increases the gel strength, water retention and emulsification performance of the product, improves the tenderness, the muscle fiber texture of the cut surface is clear, improves the tenderness and taste of the product, and can be used as a product with a high injection rate.
2. How to use
When preparing injections, the order of addition of each auxiliary material is as follows:
Ice water → soy protein → phosphate aqueous solution → edible salt, nitrite → sugar, Greenfresh compound gum, spices and seasoning → ascorbic acid, starch
3. Recommended product model
FH-R09, HZ315, HB357, HZ316
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 bacon, steak, chicken breast, etc.
V. Reference dosage
The amount of compound glue added is 0.5%-1.5% of the total weight of the injection.
6. Reference process
Raw meat → thaw → trimming → injection (compound glue is added in this step) → tumble kneading → mold static curing → quick freezing → slice packaging → freezing in storage
7. Matters needing attention
1. The amount and scope of nitrate use should be strictly limited. Bacon can be added, but the conditioned steak and chicken breast cannot be added;
2. Phosphate is difficult to dissolve and needs to be dissolved in water and added in advance;
3. Do not touch the salt before hydration, so as not to affect the hydration;
4. The interval between the addition of ascorbic acid and its derivatives and nitrate is increased as much as possible;
5. The addition of starch is generally added before the end of rolling, if added in the injection, it should be added last;
6. The temperature of the injection solution should be maintained at 0-4℃;
Solutions for injectable meat products
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural synergies with synergistic effect. It has moderate gel strength, low solution viscosity, easy dispersion, good water retention, etc. Features; The combination of compound glue and meat protein is strong, which increases the gel strength, water retention and emulsification performance of the product, improves the tenderness, the muscle fiber texture of the cut surface is clear, improves the tenderness and taste of the product, and can be used as a product with a high injection rate.
2. How to use
When preparing injections, the order of addition of each auxiliary material is as follows:
Ice water → soy protein → phosphate aqueous solution → edible salt, nitrite → sugar, Greenfresh compound gum, spices and seasoning → ascorbic acid, starch
3. Recommended product model
FH-R09, HZ315, HB357, HZ316
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 bacon, steak, chicken breast, etc.
V. Reference dosage
The amount of compound glue added is 0.5%-1.5% of the total weight of the injection.
6. Reference process
Raw meat → thaw → trimming → injection (compound glue is added in this step) → tumble kneading → mold static curing → quick freezing → slice packaging → freezing in storage
7. Matters needing attention
1. The amount and scope of nitrate use should be strictly limited. Bacon can be added, but the conditioned steak and chicken breast cannot be added;
2. Phosphate is difficult to dissolve and needs to be dissolved in water and added in advance;
3. Do not touch the salt before hydration, so as not to affect the hydration;
4. The interval between the addition of ascorbic acid and its derivatives and nitrate is increased as much as possible;
5. The addition of starch is generally added before the end of rolling, if added in the injection, it should be added last;
6. The temperature of the injection solution should be maintained at 0-4℃;
Solutions for injectable meat products
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural synergies with synergistic effect. It has moderate gel strength, low solution viscosity, easy dispersion, good water retention, etc. Features; The combination of compound glue and meat protein is strong, which increases the gel strength, water retention and emulsification performance of the product, improves the tenderness, the muscle fiber texture of the cut surface is clear, improves the tenderness and taste of the product, and can be used as a product with a high injection rate.
2. How to use
When preparing injections, the order of addition of each auxiliary material is as follows:
Ice water → soy protein → phosphate aqueous solution → edible salt, nitrite → sugar, Greenfresh compound gum, spices and seasoning → ascorbic acid, starch
3. Recommended product model
FH-R09, HZ315, HB357, HZ316
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 bacon, steak, chicken breast, etc.
V. Reference dosage
The amount of compound glue added is 0.5%-1.5% of the total weight of the injection.
6. Reference process
Raw meat → thaw → trimming → injection (compound glue is added in this step) → tumble kneading → mold static curing → quick freezing → slice packaging → freezing in storage
7. Matters needing attention
1. The amount and scope of nitrate use should be strictly limited. Bacon can be added, but the conditioned steak and chicken breast cannot be added;
2. Phosphate is difficult to dissolve and needs to be dissolved in water and added in advance;
3. Do not touch the salt before hydration, so as not to affect the hydration;
4. The interval between the addition of ascorbic acid and its derivatives and nitrate is increased as much as possible;
5. The addition of starch is generally added before the end of rolling, if added in the injection, it should be added last;
6. The temperature of the injection solution should be maintained at 0-4℃;
Solutions for injectable meat products
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural synergies with synergistic effect. It has moderate gel strength, low solution viscosity, easy dispersion, good water retention, etc. Features; The combination of compound glue and meat protein is strong, which increases the gel strength, water retention and emulsification performance of the product, improves the tenderness, the muscle fiber texture of the cut surface is clear, improves the tenderness and taste of the product, and can be used as a product with a high injection rate.
2. How to use
When preparing injections, the order of addition of each auxiliary material is as follows:
Ice water → soy protein → phosphate aqueous solution → edible salt, nitrite → sugar, Greenfresh compound gum, spices and seasoning → ascorbic acid, starch
3. Recommended product model
FH-R09, HZ315, HB357, HZ316
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 bacon, steak, chicken breast, etc.
V. Reference dosage
The amount of compound glue added is 0.5%-1.5% of the total weight of the injection.
6. Reference process
Raw meat → thaw → trimming → injection (compound glue is added in this step) → tumble kneading → mold static curing → quick freezing → slice packaging → freezing in storage
7. Matters needing attention
1. The amount and scope of nitrate use should be strictly limited. Bacon can be added, but the conditioned steak and chicken breast cannot be added;
2. Phosphate is difficult to dissolve and needs to be dissolved in water and added in advance;
3. Do not touch the salt before hydration, so as not to affect the hydration;
4. The interval between the addition of ascorbic acid and its derivatives and nitrate is increased as much as possible;
5. The addition of starch is generally added before the end of rolling, if added in the injection, it should be added last;
6. The temperature of the injection solution should be maintained at 0-4℃;
Solutions for injectable meat products
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural synergies with synergistic effect. It has moderate gel strength, low solution viscosity, easy dispersion, good water retention, etc. Features; The combination of compound glue and meat protein is strong, which increases the gel strength, water retention and emulsification performance of the product, improves the tenderness, the muscle fiber texture of the cut surface is clear, improves the tenderness and taste of the product, and can be used as a product with a high injection rate.
2. How to use
When preparing injections, the order of addition of each auxiliary material is as follows:
Ice water → soy protein → phosphate aqueous solution → edible salt, nitrite → sugar, Greenfresh compound gum, spices and seasoning → ascorbic acid, starch
3. Recommended product model
FH-R09, HZ315, HB357, HZ316
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 bacon, steak, chicken breast, etc.
V. Reference dosage
The amount of compound glue added is 0.5%-1.5% of the total weight of the injection.
6. Reference process
Raw meat → thaw → trimming → injection (compound glue is added in this step) → tumble kneading → mold static curing → quick freezing → slice packaging → freezing in storage
7. Matters needing attention
1. The amount and scope of nitrate use should be strictly limited. Bacon can be added, but the conditioned steak and chicken breast cannot be added;
2. Phosphate is difficult to dissolve and needs to be dissolved in water and added in advance;
3. Do not touch the salt before hydration, so as not to affect the hydration;
4. The interval between the addition of ascorbic acid and its derivatives and nitrate is increased as much as possible;
5. The addition of starch is generally added before the end of rolling, if added in the injection, it should be added last;
6. The temperature of the injection solution should be maintained at 0-4℃;
Solutions for injectable meat products
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural synergies with synergistic effect. It has moderate gel strength, low solution viscosity, easy dispersion, good water retention, etc. Features; The combination of compound glue and meat protein is strong, which increases the gel strength, water retention and emulsification performance of the product, improves the tenderness, the muscle fiber texture of the cut surface is clear, improves the tenderness and taste of the product, and can be used as a product with a high injection rate.
2. How to use
When preparing injections, the order of addition of each auxiliary material is as follows:
Ice water → soy protein → phosphate aqueous solution → edible salt, nitrite → sugar, Greenfresh compound gum, spices and seasoning → ascorbic acid, starch
3. Recommended product model
FH-R09, HZ315, HB357, HZ316
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 bacon, steak, chicken breast, etc.
V. Reference dosage
The amount of compound glue added is 0.5%-1.5% of the total weight of the injection.
6. Reference process
Raw meat → thaw → trimming → injection (compound glue is added in this step) → tumble kneading → mold static curing → quick freezing → slice packaging → freezing in storage
7. Matters needing attention
1. The amount and scope of nitrate use should be strictly limited. Bacon can be added, but the conditioned steak and chicken breast cannot be added;
2. Phosphate is difficult to dissolve and needs to be dissolved in water and added in advance;
3. Do not touch the salt before hydration, so as not to affect the hydration;
4. The interval between the addition of ascorbic acid and its derivatives and nitrate is increased as much as possible;
5. The addition of starch is generally added before the end of rolling, if added in the injection, it should be added last;
6. The temperature of the injection solution should be maintained at 0-4℃;
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