Starch to replace the original starch

While heating cooking , the starch granules can absorb melt into liquid fat, reduce fat loss , improve yield. Since starch Whether adding cold water and hot water , can be dissolved in water in a short period of expansion , therefore , replace the original with a deformed starch starch products used in sausage and ham products processing, can significantly improve the product structure , sliced resistance, taste and juiciness . buffered lactic acid and agar as unique coagulation , with extensive use of carrageenan which is an important reason . As with protein binding carrageenan added to meat products , in the heating exhibit gelation sufficient to form a large network structure can maintain products in large amounts of water . Reduce the loss of the meat system , and has good flexibility and toughness. Ethyl lactate improving product yield, in addition , carrageenan also prevent salt soluble myosin and actin loss. Inhibiting the dissolution and volatile flavor components of the role .