Minced meat canned
- The product is mainly composed of carrageenan independently extracted from high-quality Kirin seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has high gum content good water retention and meat protein soy protein starch Such auxiliary materials have strong binding ability have certain thickening and improve emulsification stability. Effectively inhibit the fat and jelly precipitation of canned porridge meat improve the sliceability and the effect of flowers;
- Hotline：400-918-2888
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Consulting
Solutions for canned meat products
1. Product Features
The product is mainly composed of carrageenan independently extracted from high-quality Kirin seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has high gum content, good water retention, and meat protein, soy protein, starch Such auxiliary materials have strong binding ability, have certain thickening and improve emulsification stability. Effectively inhibit the fat and jelly precipitation of canned porridge meat, improve the sliceability and the effect of flowers;
2. How to use
According to the requirements of the production process, the compound glue is added together with sugar and other auxiliary materials in the chopping and mixing process.
3. Recommended product model
HB301, HB366, HB355
4. Scope of use
It can be used for various food processing (except GB 2760 Table A.3 food), such as: canned ham and pork, canned lunch meat, canned ham lunch meat, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping (compound glue is added in this step) → Filling molding → High temperature sterilization → Cooling → Packing and storage at room temperature
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The fat should be fully emulsified, and the temperature of the meat filling should be controlled within 12 ℃ to prevent oil.
3. The curing time is more than 48h, so that the meat can fully develop color evenly, and the effect of the flower is good.
Solutions for canned meat products
1. Product Features
The product is mainly composed of carrageenan independently extracted from high-quality Kirin seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has high gum content, good water retention, and meat protein, soy protein, starch Such auxiliary materials have strong binding ability, have certain thickening and improve emulsification stability. Effectively inhibit the fat and jelly precipitation of canned porridge meat, improve the sliceability and the effect of flowers;
2. How to use
According to the requirements of the production process, the compound glue is added together with sugar and other auxiliary materials in the chopping and mixing process.
3. Recommended product model
HB301, HB366, HB355
4. Scope of use
It can be used for various food processing (except GB 2760 Table A.3 food), such as: canned ham and pork, canned lunch meat, canned ham lunch meat, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping (compound glue is added in this step) → Filling molding → High temperature sterilization → Cooling → Packing and storage at room temperature
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The fat should be fully emulsified, and the temperature of the meat filling should be controlled within 12 ℃ to prevent oil.
3. The curing time is more than 48h, so that the meat can fully develop color evenly, and the effect of the flower is good.
Solutions for canned meat products
1. Product Features
The product is mainly composed of carrageenan independently extracted from high-quality Kirin seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has high gum content, good water retention, and meat protein, soy protein, starch Such auxiliary materials have strong binding ability, have certain thickening and improve emulsification stability. Effectively inhibit the fat and jelly precipitation of canned porridge meat, improve the sliceability and the effect of flowers;
2. How to use
According to the requirements of the production process, the compound glue is added together with sugar and other auxiliary materials in the chopping and mixing process.
3. Recommended product model
HB301, HB366, HB355
4. Scope of use
It can be used for various food processing (except GB 2760 Table A.3 food), such as: canned ham and pork, canned lunch meat, canned ham lunch meat, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping (compound glue is added in this step) → Filling molding → High temperature sterilization → Cooling → Packing and storage at room temperature
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The fat should be fully emulsified, and the temperature of the meat filling should be controlled within 12 ℃ to prevent oil.
3. The curing time is more than 48h, so that the meat can fully develop color evenly, and the effect of the flower is good.
Solutions for canned meat products
1. Product Features
The product is mainly composed of carrageenan independently extracted from high-quality Kirin seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has high gum content, good water retention, and meat protein, soy protein, starch Such auxiliary materials have strong binding ability, have certain thickening and improve emulsification stability. Effectively inhibit the fat and jelly precipitation of canned porridge meat, improve the sliceability and the effect of flowers;
2. How to use
According to the requirements of the production process, the compound glue is added together with sugar and other auxiliary materials in the chopping and mixing process.
3. Recommended product model
HB301, HB366, HB355
4. Scope of use
It can be used for various food processing (except GB 2760 Table A.3 food), such as: canned ham and pork, canned lunch meat, canned ham lunch meat, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping (compound glue is added in this step) → Filling molding → High temperature sterilization → Cooling → Packing and storage at room temperature
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The fat should be fully emulsified, and the temperature of the meat filling should be controlled within 12 ℃ to prevent oil.
3. The curing time is more than 48h, so that the meat can fully develop color evenly, and the effect of the flower is good.
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