The product is mainly composed of konjac, carrageenan and other natural colloids with synergistic effect, with high viscosity, high cost performance and is heat irreversible.Can increase product elasticity, chewiness, improve whiteness and brightness, cookability, freeze-thaw resistance and inhibit starch retrogradation; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs.
The product is mainly composed of konjac, carrageenan and other natural colloids with synergistic effect, with high viscosity, high cost performance and is heat irreversible.
Can increase product elasticity, chewiness, improve whiteness and brightness, cookability, freeze-thaw resistance and inhibit starch retrogradation; after freezing, the product becomes significantly more brittle, improves quality, and reduces costs.
●cookability
●high viscosity
●heat irreversible
●high cost performance
●freeze-thaw resistance
●increase product elasticity
●increase product chewiness
●inhibit starch retrogradation
●improve whiteness and brightness
●becomes significantly more brittle after freezing
●solve the problem of water loss during the cooking process of ball products
The picture is Meatball/fishball powder.
Application
vegetarian balls:
●with good elasticity
●with obvious meaty texture
●significantly improve the strength of protein gel
Core-packed fishballs:
●enough soup
●elastic texture
●high cost performance
●improve the water retention of the product
Beef Meatballs/Beef Flavor Balls
(Non-ready-to-eat):
●crisp
●juicy
●natural flavor
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