The application of konjac flour in meat products
The application of konjac flour in meat products is in high demand, and there is a strong trend of continuous increase in the global scope. Konjac gum plays a major role in meat products as a thickener, stabilizer,absorbent agent and gel. because konjac gum can form a thermoreversible gel with carrageenan, it can also form a thermally irreversible gel with alkali. Adding the right amount of konjac gum in the sausages and meatballs will give you more advantages in texture and price.
Application advantage
1.Improve the quality of meat yield
2.Konjac powder has excellent water retention, oil retention, flexibility, brittleness, good toughness, good taste, good slice, luster, emulsification etc.
3.Konjac flour can combine animal fatty oil , animal muscle salt soluble protein to form a transparent structure, the production rate after halogenation is significantly improved.
Application advantage in meatballs
1.Adding some konjac gum in meatball can bond minced meat, improve the texture of the product, making the product flexible, refreshing, and good slicing.
2.Maintain the moisture and fat content of meat products in a stable state, can make sure to maintain a good flavor during processing and storage.
3.Substituting part of the fat, can produce juicy and smooth flavor, to meet the demand of fatty meat and composite healthy diet.
4.On the basis of ensuring the taste and safety, increase the production rate and reduce the production cost by an average of about 20% to 30%.
5.Increase dietary fiber content in meat products and improving intestinal health.
6.Konjac is a naturally-derived plant ingredient, a non-food additive,which is easy chean.
Application advantage in sausages
1.Compared to other colloids, konjac gum has a wider range of advantages in viscosity , and customers can choose the konjac gum with suitable viscosity according to their demands.
2.As a stabilizer, compared to phosphate, konjac gum is more safe and reliable with strong water retention, can be used in many field.
3.Because konjac gum can form hot irreversible gel and thermoreversible gel, add it to meat products to form gel, the formed product has advantages in texture and processing, on the basis of ensuring the taste and safety, It can also significantly reduce production costs.
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Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. Description Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair. Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue. The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.
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