Meatball Elasticity Good

 Meatball- increase slightly elastic texture of comminuted meat products

ModelRQ-1，RQ-2
 一，Effect-

1. Significantly enhance the products’ texture and elasticity

2. Significantly improve the texture of comminuted meat products

3. Even after cooking, still keep good texture’s stability.

二，mechanism of action

MEG is a kind of proteins that are widely distributed in nature, it is enrichment, extraction, separation and purification through modern biotechnology. It can significantly improve comminuted meat products, especially protein texture of comminuted products, promote the formation of a dense network structure by a loose structure, so as to form an elastic whole, effectively enhance elasticity and quality of comminuted meat products.

Application

Usually ,suggest to add 0.2~0.5% of total weight in comminuted meat products, during the process of cutting, the uniform is added.

Attention

1. During the application of RQ-1，RQ-2, powder, the dust generated may have stimulating effect on the

human respiration system, you must wear anti-dust .

2. MEG should be stored under 10’C, dry , light-resistant, cannot be stored

 with toxic, harmful and other pollutants.