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Beijing Hendary Resources International Trading.,Ltd.

Elasticity modifier, crisp enhancement agent, water retention weighting agen...

Friday,May 10, 2024
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Enhance crisp and elasticity agent-improve crisp texture of bean curd
Bean curd technical solution 一，Basic formula Raw materials Proportion % 		Dec 06, 2015
Elasticity Good (EG)-fish
Fish- Reinforce slightly elasticity and texture of surimi productsModel SQ-1，SQ-2一，Effect-1. Significantly enhance the products texture and elasticity2. Significantly improve the texture of suri 		Dec 06, 2015
Meatball Elasticity Good
Meatball- increase slightly elastic texture of comminuted meat productsModelRQ-1，RQ-2 一，Effect-1. Significantly enhance the products texture and elasticity2. Significantly improve the texture of 		Dec 06, 2015
Frozen Surimi Elasticity Good (FSEG)-Slightly promote elasticity 200
suriflexQ C-15,C16一，mechanism of action -SuriflexQ is is a kind of proteins that are widely distributed in nature (such as aquatic products , fish etc.) , it is enrichment, extraction, separation an 		Dec 06, 2015
Non-phosphorus water retention agent –promote yield of aquatic products such as shrimp meat GTWR-60
GTWR is a kind of substances that are widely distributed in nature, it is enrichment, extraction, separation and purification through modern biotechnology, it can transfer more free water of aquatic 		Dec 06, 2015
Enhance crisp and elasticity agent-improve crisp texture of surimi products Model-CM-1Y
一， EffectTo fish ball, fish bean curd, fish flavor , fish bamboo round and crab meat, CM (for surimi products) can provide fresh , crisp and good biting strength, and can promote elasticity of suri 		Dec 06, 2015
Enhance crisp and elasticity agent-improve crisp texture of meat products Model- CM-2R
一， EffectCM (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% additi 		Dec 06, 2015
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