Roll-type carrageenan for Meat Manufacturing

Roll-type Carrageenan(Type: RP-201, RP-202) This type of carrageenan is to improve binding and thickening of meat loaf or meat particle, strengthen the elasticity, brittleness and increase production yield of meating product. Product Characteristics: The meat carrageenan RP-201 is made of refined carrageenan, compounded with other natural gum. Such product features high gel content and well combination with protein. During the rolling and kneading, it can improve the binding of meat loaf or meat particle and act with thickener such as protein and starch to improve the taste, elasticity, cuting and water-keeping. Usually it can be used as a roll-type carrageenan for high-class meat products. The meat carrageenan RP-202 is made of semi-refined carrageenan, compounded with other natural gum. It has a very high cost-effective. It can be used during the rolling and kneading with well water keeping. It can make high prodcution yield of rolling meat products. Reference Formula: Carrageenan RP-201,RP-202: 0.5-1%; Meat: 60%; Sodium Erythorbate: 0.06%; Sugar: 3.5%; Compound Phosphate: 0.4%; Salt: 1%; Flavor & Colors: a little; Add water to 100% Method of Application: Use carrageenan directly or mix with other accessories to become brine. Roll and knead with meat loaf (meat particle) and other accessories in the machine. Add it as a powder directly with strach in final step, to separate out protein well during the rolling and kneading. Add it as mixing brine that the method is the same as injection brine. The dosage of this carrageenan is 0.5%-1% of the total amount of meat when adding into the ingredient.