Functional animal protein

High animal protein is functional selection of pigskin, cowhide profile within the layer (dermis) tissues extracted, which is different from gelatin or gelatin derivatives and general animal hide powder. Its production is strictly controlled in time and temperature range, thus ensuring its main components - collagen activity unchanged, with natural fiber form. In the meat was fibrous in structure, not an ordinary jelly, this structure is very stable. The protein content of up to 80% of any plant protein and animal protein in general can not replace the functionality of animal protein in meat and related foods are widely used.

Main features and functions

1, Water retention, water absorption: water holding capacity can be six times more than their own, the product can be a long time to maintain a good structure, without losing the water, extend product shelf life.

2, the combination of results focus on: in meat and meat proteins and other substances to form strong fiber matrix structure,effectively wrapped bondage fat, improved product mix, quality, enhance the toughness and cut resistance.

3, Stability, and resilience: the presence of salt under the conditions remain stable, even under conditions of low PH value play a good role.

4, Can reduce the fill added starch, soy protein products caused by stiff, sticky phenomenon, because of its mesh structure to effectively blend of soy protein and starch, more sensual, make the product soft and good taste.

5,The acceleration Salami sausage, Cantonese-style sausage, Chuanxiang sausage, dry sausage, slice dried meat, meat products such as drying rate, under the same process can be shortened 3--6 days so that products meet standards, maintain the product toughness, chewing, product crystal clear, unique flavor.

6, To maintain its activity, the same form again heated, reduce the hardness to increase the products degree of pliability and chewing can be grilled, fried, cooking, etc.

7, In 1% of a product in dosage, which is equivalent to 2% water-holding capacity of soy protein isolate, soy protein concentrate, 2.5% and 5% starch.

8 , Substitute pork and beef, high protein content, in combination with the process than meat, and can reduce costs, while increasing protein content.

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