High functional proteins

High functional protein is extracted from high-quality pork rind and beef split hides, which is concentrated and processed through the world's leading mechanical and heat treatment technology. When mixed with water and heated, the collagen unfolds, and when cooled, the collagen refolds into a three-dimensional network structure that retains water.

Adding it to meat products can increase the texture and elasticity of the product, improve the texture and taste of meat products, reduce water loss and prolong the shelf life.

Added to frozen food, it can be made into skin jelly, which is widely used in making soup dumplings and other products.

Advantages: improve quality, save cost, improve nutrition, easy to use

Product source

High funtional protein is extracted from pork rind,beef split hide , poultry skin

Product process

A soup stock without any additives,manufactured only by mechanical and thermal treatment

Functionality

Water binding index 1:20-1:25
Water and fat binding index 1:15:15-1:20:20

Application area

Steak, Sausage, bacon, Soup dumplings etc.

Premade emulsion addition :

Collagen powder and hot water are prepared in proportion

Stir evenly at high speed

Store at 4°C and refrigerate for more than 8h

Add emulsion directly to the product

For injection:

Collagen powder and water are prepared in proportion

Stir well

Inject the collagen solution into the product

Injection complete

Dry powder addtion:

Collagen powder added directly to the product

Product application:

Relevant Specification

High functional Proteins

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