Sausage
- 1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Eucheuma seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has gelation thickening emulsification good water retention and meat protein Soybean protein starch and other auxiliary materials have strong binding ability enhance the hardness elasticity and brittleness of sausage and improve the freeze-thaw resistance of starch. Reducing the loss rate of the sausage during cooking
Sausage solutions
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Eucheuma seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has gelation, thickening, emulsification, good water retention, and meat protein, Soybean protein, starch and other auxiliary materials have strong binding ability, enhance the hardness, elasticity and brittleness of sausage, and improve the freeze-thaw resistance of starch. Reducing the loss rate of the sausage during cooking, freezing and thawing and roasting process is about 2%, which is helpful to reduce the bursting rate and improve the roasting resistance.
2. How to use
According to the requirements of the production process, the compound glue is added and used with sugar and other auxiliary materials during the chopping or stirring process.
3. Recommended product model
FH-G01, HB308, HY-03, HG-K, HB-L, FH-G01S, HB365, HG340
4. Scope of use
Used for sausage processing, such as: Taiwan-style grilled sausages, authentic grilled sausages, hot dog sausages, red sausages, garlic sausages, crispy sausages, Mini sausage, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping or stirring (compound glue is added in this step) → Filling, hanging rod → Cooking → Cooling, packaging → Quick freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The curing time is overnight, so that the color of the meat is fully and evenly distributed, and the temperature of the meat filling is controlled within 12 ℃.
3. The cooking temperature of the sausage is controlled within 80℃.
Sausage solutions
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Eucheuma seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has gelation, thickening, emulsification, good water retention, and meat protein, Soybean protein, starch and other auxiliary materials have strong binding ability, enhance the hardness, elasticity and brittleness of sausage, and improve the freeze-thaw resistance of starch. Reducing the loss rate of the sausage during cooking, freezing and thawing and roasting process is about 2%, which is helpful to reduce the bursting rate and improve the roasting resistance.
2. How to use
According to the requirements of the production process, the compound glue is added and used with sugar and other auxiliary materials during the chopping or stirring process.
3. Recommended product model
FH-G01, HB308, HY-03, HG-K, HB-L, FH-G01S, HB365, HG340
4. Scope of use
Used for sausage processing, such as: Taiwan-style grilled sausages, authentic grilled sausages, hot dog sausages, red sausages, garlic sausages, crispy sausages, kiss-intestines, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping or stirring (compound glue is added in this step) → Filling, hanging rod → Cooking → Cooling, packaging → Quick freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The curing time is overnight, so that the color of the meat is fully and evenly distributed, and the temperature of the meat filling is controlled within 12 ℃.
3. The cooking temperature of the sausage is controlled within 80℃.
Sausage solutions
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Eucheuma seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has gelation, thickening, emulsification, good water retention, and meat protein, Soybean protein, starch and other auxiliary materials have strong binding ability, enhance the hardness, elasticity and brittleness of sausage, and improve the freeze-thaw resistance of starch. Reducing the loss rate of the sausage during cooking, freezing and thawing and roasting process is about 2%, which is helpful to reduce the bursting rate and improve the roasting resistance.
2. How to use
According to the requirements of the production process, the compound glue is added and used with sugar and other auxiliary materials during the chopping or stirring process.
3. Recommended product model
FH-G01, HB308, HY-03, HG-K, HB-L, FH-G01S, HB365, HG340
4. Scope of use
Used for sausage processing, such as: Taiwan-style grilled sausages, authentic grilled sausages, hot dog sausages, red sausages, garlic sausages, crispy sausages, kiss-intestines, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping or stirring (compound glue is added in this step) → Filling, hanging rod → Cooking → Cooling, packaging → Quick freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The curing time is overnight, so that the color of the meat is fully and evenly distributed, and the temperature of the meat filling is controlled within 12 ℃.
3. The cooking temperature of the sausage is controlled within 80℃.
Sausage solutions
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Eucheuma seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has gelation, thickening, emulsification, good water retention, and meat protein, Soybean protein, starch and other auxiliary materials have strong binding ability, enhance the hardness, elasticity and brittleness of sausage, and improve the freeze-thaw resistance of starch. Reducing the loss rate of the sausage during cooking, freezing and thawing and roasting process is about 2%, which is helpful to reduce the bursting rate and improve the roasting resistance.
2. How to use
According to the requirements of the production process, the compound glue is added and used with sugar and other auxiliary materials during the chopping or stirring process.
3. Recommended product model
FH-G01, HB308, HY-03, HG-K, HB-L, FH-G01S, HB365, HG340
4. Scope of use
Used for sausage processing, such as: Taiwan-style grilled sausages, authentic grilled sausages, hot dog sausages, red sausages, garlic sausages, crispy sausages, kiss-intestines, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping or stirring (compound glue is added in this step) → Filling, hanging rod → Cooking → Cooling, packaging → Quick freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The curing time is overnight, so that the color of the meat is fully and evenly distributed, and the temperature of the meat filling is controlled within 12 ℃.
3. The cooking temperature of the sausage is controlled within 80℃.
Sausage solutions
1. Product Features
The product is mainly composed of carrageenan extracted by the high-quality Eucheuma seaweed selected by Greenfresh Group and other natural colloids with synergistic effect. It has gelation, thickening, emulsification, good water retention, and meat protein, Soybean protein, starch and other auxiliary materials have strong binding ability, enhance the hardness, elasticity and brittleness of sausage, and improve the freeze-thaw resistance of starch. Reducing the loss rate of the sausage during cooking, freezing and thawing and roasting process is about 2%, which is helpful to reduce the bursting rate and improve the roasting resistance.
2. How to use
According to the requirements of the production process, the compound glue is added and used with sugar and other auxiliary materials during the chopping or stirring process.
3. Recommended product model
FH-G01, HB308, HY-03, HG-K, HB-L, FH-G01S, HB365, HG340
4. Scope of use
Used for sausage processing, such as: Taiwan-style grilled sausages, authentic grilled sausages, hot dog sausages, red sausages, garlic sausages, crispy sausages, kiss-intestines, etc.
V. Reference dosage
The added amount of compound rubber is 0.3%-0.6% of the total weight of the product.
6. Reference process
Raw meat → Thaw → Ground meat → Stirring and pickling → Chopping or stirring (compound glue is added in this step) → Filling, hanging rod → Cooking → Cooling, packaging → Quick freezing
7. Matters needing attention
1. The compound rubber powder is mixed with the sugar auxiliary materials to prevent the rubber powder from clumping.
2. The curing time is overnight, so that the color of the meat is fully and evenly distributed, and the temperature of the meat filling is controlled within 12 ℃.
3. The cooking temperature of the sausage is controlled within 80℃.
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