Water Retention Agent for meat products
Water retention agent for meat products, by maintaining the moisture in aquatic products, can reduce weight loss during processing, thereby increasing yield. Water retention agent, the other name is moisture retention, is also known as acidity regulator. We can provide customized services according to the different materials and requirements of the products. HQ-510 For Ham sausage 1. Improve the structure of meat product and make it more crisp2. Good emulsification, avoiding the appearance of fat particles.3. Improve the water retension of meat products and improve the production yield.4. Improve the product color and taste. HQ-516 For meatballs 1. improve water retention and adhesiveness of meatballs, improve product yield2. Quickly and efficiently extract meat protein, effectively enhance product elasticity and improv...
DESCRIPTION
Water retention agent for meat products, by maintaining the moisture in aquatic products, can reduce weight loss during processing, thereby increasing yield.
Water retention agent, the other name is moisture retention, is also known as acidity regulator. We can provide customized services according to the different materials and requirements of the products.
| HQ-510 | For Ham sausage | 1. Improve the structure of meat product and make it more crisp 2. Good emulsification, avoiding the appearance of fat particles. 3. Improve the water retension of meat products and improve the production yield. 4. Improve the product color and taste. |
| HQ-516 | For meatballs | 1. improve water retention and adhesiveness of meatballs, improve product yield 2. Quickly and efficiently extract meat protein, effectively enhance product elasticity and improve product texture. 3. Improve antioxidant properties and extend shelf life. |
| HQ-517 | For Chicken wings | 1. Excellent solubility in ice salt water. 2. Better extract the salt soluble protein and improve the product texture. 3. Effectively reduce weight loss and nutrient loss during processing and cooking. |
| HQ-2 | For Chicken | 1. Dissolve quickly in ice water. 2. Reduce weight loss during processing and cooking, and increase yield of final product. 3. Keep the flavor and color in the processing and keep the meat tender. |
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For Large pieces of beef
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1. Fast dissolving in ice water and superior dispersion property. 2. Good rolling performance for easy processing. 3. Improve water retention and improve product yield. 4. Reduce the loss of water and nutrients during the processing, and make the product tender and juicy. |
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| HQ-518 | For Lamb rolls, beef rolls | 1. Effectively reduce weight loss and nutrient loss during processing. 2. Preserve the flavor and color during freezing, storage, thawing and heating, keep the tenderness of meat. 3. The stability is good, prevent the oxidation metamorphism in the process, strengthen the protein cohesive force, increase the yield. |
