| ≥1 piece |
konjac gum
White in physical appearance with no odor, It has high viscosity and transparency, and can be quickly dissolved.
Processing procedure: Refine konjac fine flour and treat it with alcohol, to get rid of impurities like starch, ashy substances, cellulose, pigment and alkaloid, thus to get the high-purity konjac gum. Dry base contents acount for 80%-95% in the product. By using edible alcohol as carrier, the processing procedure adopts modern and advanced techniques, without using any chemical additive, to ensure the quality and purity of the product. According to customers’ requirements, we have also developed low-sulphur products, in which SO2 content is limited under 0.03g/kg
Konjac Gum products are mainly used in producing high value-added food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, Dairy Products and medicine capsules, etc.
Sausage Additive
Recommended dosage: 0.3％－0.6％
Function & Property:
1 -Enhances the binding of water and meat particles
2 -Improves slice-ability and meat-like texture
3 -Enhances the elastic and gummy bite sensation
4 -Helps the dissolubility of meat protein, improves juiciness as well as reducing cost
Reference Processing Method：
1. Cut meat, clean and tender treatment.
2. Add salt, phosphates and Vc Sodium into ice water (＜5℃ )
3. Add sausage additive and stir evenly.
4. Add the rest material except for starch.
5. Put the meat and Pickle together into tumbling barrel, tumble and roll them in vacuum.
6. Fill them into sausage film skin and compress the film
7. Heat the sausage till the center temperature reach technical requirements
8. Wash the product by cold water, then store them in cool warehouse.