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

Bratwurst sausage:

●32% pork

●54% pork

●tender texture

●full and succulent

●increase the crispness

●meat is fine and smooth

Juicy pork sausage:

●crisp

●66% pork

●22% pork fat

●fat and lean together

●plump and juicy meat

●obvious meaty texture

Thuringer sausage:

●juicy

●no casing

●60% pork

●special flavor

●taste flavorful

●innovative texture