Raw Materials:                                                            

High quality Non-GMO soybean

 

Ingredients:

High quality low-temperature defatted soybean flakes

 

Application:

High-temperature meat products, minced ham sausages, emulsified sausages and kneaded products

 

Characteristics:

-good water holding capacity to hold water and gravy of meat products, keep taste and flavor of meat products; hold water of food, reduce shrinkage and prolong freshness date.

-good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and slicing function of products.

-good emulsibility to accelerate forming of oil-water emulsion, prevent oil droplets from massing, stabilize state of emulsification. Increase output capacity of products, reduce product costs, 1 unit of protein can absorb 4 units of water and 4 units of oil or fat.

-good fluidity, high viscosity.

 

 

Usage:

-make protein, water and oil/fat into gel pro ratio of 1:4:4, put into ground meat proportionally.

-put protein into ingredients in the ration 3-5% and tumble together.

-for kneaded products, protein powder can be added directly and tumbled together with other supplementary materials.

-for high-temperature ham, hydrate protein with cold water firstly, then add it together with animal fat.

 

Technical indexes:

Crude protein (dry basis): 90% min.

Moisture: 7.0% max.

PH: 7.0±0.5

Ash: 6.0% max.

Fat: 1.0% max.

Total plate count: 30000cfu/g max.

Coliform ( MPN/100g): negative

Gel value: 1800g max.

 

Packing:

20kg/bag, paper-plastic bag with lining.

 

Storage:

-keep away from rain and humidity during transportation and storage, forbidden to pack or store together with odorants.

-best temperature for storage is below 25C, keep ventilation and dryness.

-shelf life is 24 months.