What Kind Of Meat Products Do Carrageenan Have?

Meat products carrageenan mainly by carrageenan and salt soluble protein complexation, play a gel, water retention, molding, and enhance the elasticity and so on. The processing technology of different meat products is different, so the use of carrageenan is different. So what kind of meat products are carrageenan?

Injection carrageenan:

Injection carrageenan is mainly used in meat products such as barbecue, sauce and meat products. When in use, it needs to be dispersed in brine, injected into the meat products by injection needles, and distributed evenly in the meat tissues. Therefore, the fineness and dispersion of injection carrageenan are very important. The preparation of salt water should be dissolved in water before adding salt, such as ascorbic acid, phosphate, soy protein and so on. After adding salt, the injected carrageenan will be dispersed in water. The temperature should not exceed 2 degrees before the brine is injected. Injection carrageenan is usually made from a combination of processed, high quality carrageenan. During hot processing, when the center temperature was above 60-75 DEG C, the carrageenan particles in the meat began to dissolve, and the water and soluble proteins in the meat were twisted together. When the center temperature is below 50-60 degrees, carrageenan gels into a large network of meat. The temperature at which carrageenan starts swelling increases with the concentration of salt.

Roller kneading and chopping carrageenan:

In general, roll - up carrageenan and chopped carrageenan are usually made from crude carrageenan, which is not very different. But the role of the two in meat products is different, and the working procedure is different. The rolling process in meat products is a very important process, especially in low temperature meat products, such as: injection of meat, sausage and ham recombinant classes mentioned above, are required by the rolling process to make the meat protein precipitation can fully, adding natural colloids (including carrageenan) and water can be fully integrated with meat protein. It plays a very important role in the formation of good structure of meat products. Minced meat is accomplished by chopping process, in the high-speed cutting cutter cut the meat grain with the addition of natural colloids (including carrageenan) and water emulsion evenly into the meat, forming a good organizational structure. Rolling type carrageenan lies in strengthening grain meat or meat sticky and thickening, use methods and its injection of carrageenan is similar to that of the best first configuration in salt water, then brine and other accessories and meat rolling machine for rolling joining. Chopping type carrageenan in meat between the effect of thickening, emulsifying and water holding, generally in the final stages of cutting and mixing process and other filler to join, and join the rest of the ice.

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