Core-covered soup and gum products
- This 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 the characteristics of low temperature solubility good elasticity low melting point and good water retention. It is easy to make cored filling improve the water retention of the filling easy to melt at high temperature thick and refreshing rich soup high cost performance.
- Hotline：400-918-2888
-
Consulting
Solution for cored soup and gum products
1. Product Features
This 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 the characteristics of low temperature solubility, good elasticity, low melting point and good water retention. It is easy to make cored filling, improve the water retention of the filling, easy to melt at high temperature, thick and refreshing, rich soup, high cost performance.
2. How to use
Glue powder: water=1:100 times, uniformly stir and disperse the powder in normal temperature water, heat to the solution temperature of 85-90 ℃ while stirring, and keep it for about 5 minutes to make the powder completely dissolved, stop heating, After cooling the solution to room temperature, put it in the curing room at 5℃ for 10 hours, and then freeze the gel through a 5mm orifice meat grinder for use.
3. Recommended product model
HB309, HB304
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: pee meatballs, pee fish balls, crystal bags, soup dumplings, soup dumplings, etc.
V. Reference dosage
The amount of jelly particles added is 10%-20% of the total weight of the core product.
6. Reference process
Raw meat → thaw → ground meat → beating (gel particles are added in this step) → pickling → forming → cooling → quick freezing → packaging and storage
7. Matters needing attention
1. The hardness of the jelly gel can be adjusted according to the customer's needs. Gel powder: water = 1:80-120 times.
2. The glue powder must be evenly distributed without agglomeration, and must be completely dissolved after heating to fully exert the glue property.
Solution for cored soup and gum products
1. Product Features
This 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 the characteristics of low temperature solubility, good elasticity, low melting point and good water retention. It is easy to make cored filling, improve the water retention of the filling, easy to melt at high temperature, thick and refreshing, rich soup, high cost performance.
2. How to use
Glue powder: water=1:100 times, uniformly stir and disperse the powder in normal temperature water, heat to the solution temperature of 85-90 ℃ while stirring, and keep it for about 5 minutes to make the powder completely dissolved, stop heating, After cooling the solution to room temperature, put it in the curing room at 5℃ for 10 hours, and then freeze the gel through a 5mm orifice meat grinder for use.
3. Recommended product model
HB309, HB304
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: pee meatballs, pee fish balls, crystal bags, soup dumplings, soup dumplings, etc.
V. Reference dosage
The amount of jelly particles added is 10%-20% of the total weight of the core product.
6. Reference process
Raw meat → thaw → ground meat → beating (gel particles are added in this step) → pickling → forming → cooling → quick freezing → packaging and storage
7. Matters needing attention
1. The hardness of the jelly gel can be adjusted according to the customer's needs. Gel powder: water = 1:80-120 times.
2. The glue powder must be evenly distributed without agglomeration, and must be completely dissolved after heating to fully exert the glue property.
Label：
