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CM (CM-2R) can provide fresh , crisp and good biting strength for sausages (such as pork sausage, fish sausage, sausage etc.), promote elasticity of meat sausages, Usually, 2.5~3.5% addition can bring a good taste of meat sausage products, upgrade the products , then increase the benefit of enterprises.
二， Mechanism of action
The main components of CM are proteins distributed in animal of nature( such as aquatic products, and fish products) . it is enrichment, extraction, separation and purification through modern biotechnology. It can significantly improve texture of products and water retaining property, by improving frame of protein-starch-hydrogel, form a elastic and crisp whole, so as to promote the products’ quality and texture .
三，Application
Suggest add 2.5~3.5% CM of total surimi products, before application, cut completely CM with double ice water in chopper , refrigerate for application.
Application example
Model-meat sausage (CM-2R)
Main function: promote crisp texture, improve elasticity
Suggested applied volume: 2.5~3.5%
一， recipe for your reference
|
components |
addition |
% |
|
1 No.4 meat |
70.000 |
55.81 |
|
2 Fat |
30.000 |
23.92 |
|
3 CM((CM-2R)) |
3.500 |
2.79 |
|
4 Ice water |
7.000 |
5.58 |
|
5 Starch |
5.000 |
3.99 |
|
6 Sorbic acid |
0.050 |
0.04 |
|
7 Isoascorbate |
0.050 |
0.04 |
|
8 Gluconolactone |
0.080 |
0.06 |
|
9 White pepper powder |
0.200 |
0.16 |
|
10 Nutmeg |
0.800 |
0.64 |
|
11 Cayenne pepper |
0.020 |
0.02 |
|
12 Monascorubin |
0.200 |
0.16 |
|
13 White sugar |
8.000 |
6.38 |
|
14 Meat flavour |
0.020 |
0.02 |
|
15 Ajinomoto |
0.500 |
0.40 |
|
Total |
125.420 |
100.0 |
二， Process flow
1. Chopping fast CM and ice water in chopper for 2~4 minutes, form fine and smooth syrup,
refrigerate .
2. Add lean in chopper and chop for 1 minute.
3. Add flavor and chop for 1~2 minutes.
4. Blend powder components initially (by hand ), add it in chopper, chop it fast for 3~5 minutes.
5. Add CM syrup and chop it fast for 1!2 minutes.
6. Add fat and chop it for 1~2 minutes, it is discharge when the all components are blended evenly and fine.
7. Following-up process such as enema, steaming and freezing is to be at plants’ own option.
