Functional proteins

Functional protein is extracted from the insoluble part of defatted pork skin or minced meat, and is a heat-resistant protein with excellent emulsification properties and excellent mouthfeel under heating conditions.

Gels to provide the texture of the meat. When applied to the final product, it will react with and support the raw meat quality. When properly added and properly distributed in the meat, it will improve the juiciness and texture of the product under high temperature conditions.

Advantages: improved appearance and taste, cost optimization control, natural product advantages, easy to use

Product source

Functional Protien is extracted from pork and chicken raw material

Product process

The meat-based functional protein is processed by heat treatment and physical production, so as to ensure the natural and microbial stability of the product.

Functionality

Water binding index 1:8-1:10
Water and fat binding index 1:8:8-1:10:10

Application area

Bacon, Sausage, Meat ball 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

Dry powder addtion:

Collagen powder added directly to the product

Product application:

Relevant Specification

Functional proteins

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