Pre-made conditioning
- This product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has the characteristics of significant thickening effect good water retention high cost performance etc. It has strong binding ability with meat protein increases gel strength water retention emulsification performance improves tenderness and improves the taste of meat products. It can effectively reduce the loss of 3%-6% during the processing of freezing and thawing frying grilling
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Consulting
Pre-made conditioning meat products solutions
1. Product Features
This product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has the characteristics of significant thickening effect, good water retention, high cost performance, etc. It has strong binding ability with meat protein, increases gel strength, water retention, emulsification performance, improves tenderness, and improves the taste of meat products. It can effectively reduce the loss of 3%-6% during the processing of freezing and thawing, frying, grilling, and cooking.
2. How to use
According to the production process requirements, the compounded glue is added together with sugar and other auxiliary materials in the rolling process.
3. Recommended product model
HG311, HG343, HG310
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 chicken fillet, steak, chicken wings, and meat particles.
V. Reference dosage
The added amount of compound rubber is 0.1%-0.4% of the total weight of the product.
6. Reference process
Raw meat → thaw → trimming → rolling (compound glue is added in this step) → pickling → quick freezing → packaging and freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. Pickling time overnight, so that the muscle fiber can fully absorb the pickling liquid to ensure more flavor and color.
Pre-made conditioning meat products solutions
1. Product Features
This product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has the characteristics of significant thickening effect, good water retention, high cost performance, etc. It has strong binding ability with meat protein, increases gel strength, water retention, emulsification performance, improves tenderness, and improves the taste of meat products. It can effectively reduce the loss of 3%-6% during the processing of freezing and thawing, frying, grilling, and cooking.
2. How to use
According to the production process requirements, the compounded glue is added together with sugar and other auxiliary materials in the rolling process.
3. Recommended product model
HG311, HG343, HG310
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 chicken fillet, steak, chicken wings, and meat particles.
V. Reference dosage
The added amount of compound rubber is 0.1%-0.4% of the total weight of the product.
6. Reference process
Raw meat → thaw → trimming → rolling (compound glue is added in this step) → pickling → quick freezing → packaging and freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. Pickling time overnight, so that the muscle fiber can fully absorb the pickling liquid to ensure more flavor and color.
Pre-made conditioning meat products solutions
1. Product Features
This product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has the characteristics of significant thickening effect, good water retention, high cost performance, etc. It has strong binding ability with meat protein, increases gel strength, water retention, emulsification performance, improves tenderness, and improves the taste of meat products. It can effectively reduce the loss of 3%-6% during the processing of freezing and thawing, frying, grilling, and cooking.
2. How to use
According to the production process requirements, the compounded glue is added together with sugar and other auxiliary materials in the rolling process.
3. Recommended product model
HG311, HG343, HG310
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 chicken fillet, steak, chicken wings, and meat particles.
V. Reference dosage
The added amount of compound rubber is 0.1%-0.4% of the total weight of the product.
6. Reference process
Raw meat → thaw → trimming → rolling (compound glue is added in this step) → pickling → quick freezing → packaging and freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. Pickling time overnight, so that the muscle fiber can fully absorb the pickling liquid to ensure more flavor and color.
Pre-made conditioning meat products solutions
1. Product Features
This product is mainly composed of carrageenan extracted by the high-quality Kirinia seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has the characteristics of significant thickening effect, good water retention, high cost performance, etc. It has strong binding ability with meat protein, increases gel strength, water retention, emulsification performance, improves tenderness, and improves the taste of meat products. It can effectively reduce the loss of 3%-6% during the processing of freezing and thawing, frying, grilling, and cooking.
2. How to use
According to the production process requirements, the compounded glue is added together with sugar and other auxiliary materials in the rolling process.
3. Recommended product model
HG311, HG343, HG310
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 chicken fillet, steak, chicken wings, and meat particles.
V. Reference dosage
The added amount of compound rubber is 0.1%-0.4% of the total weight of the product.
6. Reference process
Raw meat → thaw → trimming → rolling (compound glue is added in this step) → pickling → quick freezing → packaging and freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. Pickling time overnight, so that the muscle fiber can fully absorb the pickling liquid to ensure more flavor and color.
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