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Cost Effective Juicy Sausage Application

The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.

Product Description

The product is mainly made from carrageenan and other natural colloids with a synergistic effect.

It has the functions of gelation, thickening, emulsification, water retention and the strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve the freeze-thaw resistance of starch.



Main Features

●enhance the hardness
●improve water retention
●gelation & thickening & emulsification

●enhance the ability to combine ingredients
●lock in moisture and nutrients of raw materials

●reduce the product lost  when cooking, freeze-thawing, or roasting


sausage powder

The picture is sausage powder.



Application

Cheese Sausage with Juice:

●25% pork
●22% chicken

●tender and juicy
●suitable for multiple places

●sweet and crisp with multiple textures

●bursting cheese with a creamy fragrance
●easy cooking (pan-fried, boiled, air fryer, etc.)


Cheese Sausage with Juice



Succulent Shrimp Sausage:

●50% shrimp
●rich in protein

●25% minced fish

●99% juice burst rate

●firm, ocean-fresh flavor

●grainy texture with fish roe
●suitable for both young and old

●al dente instead of sticking teeth

●fresh flavor bursts at the first bite


Succulent Shrimp Sausage



Juicy Pure Sausage
(Black pepper/Cheese)
:

●50% pork
●18% chicken breast

●elastic and toughness

●not greasy fatty or dry
●resist breaking when slicing

●meaty and full of juice in one bite
●black pepper, cheese double flavor
●hand-filled sausage, locking the juice


Juicy Pure Sausage (cheese)







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Những sảm phẩm tương tự
Canned Luncheon Meat
Thịt trưa đóng hộp
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Beef Meatballs/Beef Flavor Balls (Non-ready-to-eat)
Ứng dụng thịt viên / cá viên
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Whole cut/reconstituted steak application
Ứng dụng bít tết và những thứ khác
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Chicken Sausage
Ứng dụng đối tác protein (ăn liền)
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Mashed shrimp balls Application
Mashed shrimp balls Application
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Pure meat sausage
Các ứng dụng xúc xích (Không ăn liền)
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Cost Effective Juicy Sausage Application
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Juicy pork sausage
Juicy Sausage Application
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Cost Effective Sausage Application
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Sausage with Juicy Cheese Application
Sausage with Juicy Cheese Application
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Dumpling Application
Dumpling Application
The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
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Solutions for Meat Products Enhance Meat Texture
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The product is mainly made from carrageenan and other natural colloids with synergistic effect. It has the functions of gelation, thickening, emulsification and water retention, have strong binding ability with soy protein, starch and other ingredients, which can enhance the sausage hardness, elasticity and brittleness, and improve freeze-thaw resistance of starch.
ĐỌC THÊM

để lại lời nhắn

để lại lời nhắn
Nếu bạn quan tâm đến sản phẩm của chúng tôi và muốn biết thêm chi tiết, vui lòng để lại tin nhắn ở đây, chúng tôi sẽ trả lời bạn ngay khi có thể.
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