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.

●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

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.)

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

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