The scope of application of rubber can be obtained, the development prospect of glue can be obtained
It can be found that the glue manufacturer can obtain the glue price, but it can get the glue effect, but the amount of glue can be obtained, the glue CAS can be obtained, the glue content can be obtained, the amount of glue can be obtained, and the use method of the glue can be obtained.
English name: Curdlan
Product Molecular Formula:(C6H10O5)nn=400~500
Product shape: The glue is white or nearly white powder, almost odorless.
Product Usage:
Can be used glue: Curing agent, gelling agent, stabilizer, thickener. Gum is a fermented polysaccharide found in 1966 by a doctor of Osaka, Japan, through microbial fermentation. This material is named Curdlan because it has the Curdle property after heating.
1. The use of glue in meat products:
Since gels have strong gel properties, stability, and thermal irreversibility (above 80°C), they have a wider range of application and development than other colloids. Because other colloids (eg, gelatin, carrageenan, agar, etc.) are always in a molten semi-fluid state at a relatively high temperature (above 80° C.), the gel properties, stability, etc. are relatively poor, and thus cannot be achieved. It can be seen that the effect of better gel strength at a high temperature, such as glue, is farther away, so it shows its unique characteristics and value.
In the processing of meat products (high-temperature/low-temperature enema products, meatballs, lion head products and frozen meat products, etc.) adding this ingredient is more appropriate, because the quality of the products after adding can be greatly improved and improved, now we can get glue. The processing technology and its effects on meat products are briefly described as follows:
A. The deployment of glue moisture dispersion can be achieved:
In the case of room temperature, when the thinner dispersion solution can be prepared, high-speed mixing (about 3000 to 3600 rpm) is performed with a squeezing machine to obtain a uniform and stable colloidal dispersion. The dispersion temperature is higher than 40°C. As the temperature rises during mixing, the colloidal strength decreases. The modulation method is roughly as shown in the figure below:
B. In the meat products, it is recommended that the amount of glue added is 0.1 to 1.0% (mass ratio of the total amount of powder), and it is better to add it as a dispersion when it is added. After adding it, stir it well with the other ingredients of the product and mix evenly. can.
C. After the glue is added, the quality of meat products can be improved and changed:
(1) The elasticity of the product becomes stronger, and the biting sensation becomes better (in the cooking products such as Oden, meatballs, and lion head, there is obvious);
(2) The product's adhesiveness becomes better, it is not easy to loosen, and it is not easy to muddy when boiled;
(3) Product water retention improves and tenderness becomes better;
(4) The product has improved oil retention and is not easy to give off oil;
(5) Improve the production rate of products such as balls and enema;
(6) To suppress the oil absorption rate of fried products and reduce the absorption of oil by products;
In short, it can be said that gum is a new type of safe, natural and healthy food additive, which will be used and developed well in the future food processing industry.
It is also known as thermal gel, which is an ideal gel in vegetarian, meat products, frozen products, soy products and other applications.
Application range:
Can be obtained glue 1, meat products - such as sausages, ham meat, etc., needle roll tumbling injection can be obtained by the suspension can improve the taste of meat products, water retention performance so that sausages, ham softened, juicy, flexible. Reduce the cracks and crumbs of ham slices to maintain the yield; replace some of the fat, increase the elasticity, and achieve low fat.
2, simulated vegetarian - the use of available heat and cold resistance characteristics and strong elastic taste, can be made of shrimp, abalone, vegetarian shark's fin, prime sea cucumber, vegetarian waist and other products.
3, fried chicken - as a quality improver, can be used in the application of fried chicken powder wrapped in flour to prevent the distribution of moisture in the heating process, suppress the oil absorption of fried foods, replace the fat to achieve low fat effect and keep crisp Taste.
4, prefabricated food - can be frozen - thawing stability and thermal stability, to prevent the mixed soaked gravy, to maintain the appearance of fresh, dumplings, dumplings, steamed bread, hamburgers, fish and other pre-cooked foods the best partner.
5, noodles - applied to soup noodles, wet noodles, can increase the elasticity, chewing, prevent boiled, slimy, soup turbidity and so on.
6, other - jelly, sauces, sauces, toothpaste, and masks.
Product Packaging: It can be obtained by using two layers of polyethylene plastic bags inside the plastic packaging. Net content 25kg.
Product Storage: Gel can be stored in a dry, clean shade. Shelf life is two years.
We are committed to the high quality of human life and provide high quality products for the food processing industry, industrial and household cleaning and pharmaceuticals. The manufacturing process of all products takes into account sustainable development and social responsibility. Welcome to call to discuss! Zhengzhou Chaofan Chemical Products Co., Ltd. welcomes new and old customers to negotiate! Contact: Wang Yabing, 18037511368, QQ
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