Sausage Applications (Non-Ready-to-Eat)

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 and water retention, and has a 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.

●good water retention

●enhance the hardness

●reduce the bursting rate

●various texture solutions

●improve the roasting resistance

●improve elasticity and brittleness

●gelation & thickening & emulsification

●strong binding ability with other ingredients

●a variety of sausage applications, such as starch sausage flavored pure meat sausage, etc.

The picture is sausage powder.

Application

Pure pork sausage:

●rich juicy texture

●strong emulsifying effect

●with an obvious meaty texture

●significantly improve the stability of moisture, fat, starch, and protein in the product

Vegetable sausage:

●add meat and vegetables with balanced nutrition

●increase the crispness and water retention of sausage

Starch Sausage:

●form a thermally irreversible structure

●effectively inhibit starch retrogradation

Taiwan roasted sausage:

●5% gel paste
●greasy and smooth
●with good elasticity
●20% chicken breast