Three major problems that sauce and brine products have been facing -- moisturizing, color protection, weight gain, Zhengda gathering and R & D advantages at home and abroad. Aiming at these three problems, ZDA compound thickener 611 has been developed to effectively solve the three major product problems in sauce and brine products industry, so as to improve product yield, improve taste and ensure product quality while reducing product cost.

Product features:

1: ZDA compound thickener 611 - can effectively improve the product yield and increase the freezing amount by about 10% - 15%.

2: ZDA compounded thickener 611 - increased the gel melting temperature by about 10 °.

3: ZDA compound thickener 611 - can hang glue at the temperature of 80-50 ℃, which effectively widens the application temperature range.

4: ZDA compounded thickener 611 - can effectively improve the color of meat, make the product look brighter and effectively improve the appearance of the product.

5: ZDA compound thickener 611- and gelatin can also be used together with gelatin and old soup.

usage method:

1: ZDA compound thickener 611-500g, add 2kg of clean water, fully stir and dissolve to make gel suspension. Gelatin 1kg, add 6kg of water and soak for 30 minutes to make gelatin solution. Mix the gel hanging liquid, gelatin liquid, old soup and an appropriate amount of old pumping to prepare about 25kg gel hanging liquid. Heat it to 85 ℃ and pour it into the container for gel hanging operation. (the temperature of sauce and brine products to be frozen shall be controlled below 6 ℃ before freezing.)

2: Dissolve 10% gelatin and 2% ZDA compound thickener 611 (increase the proportion according to the melting temperature), mix them to make a hanging liquid, heat it to 85 ℃, and pour it into the container for hanging glue for hanging operation. (ZDA compound thickener 611 should be fully dissolved with water. It is recommended to soak gelatin for more than 6 hours. The temperature of sauce brine products to be frozen should be controlled below 6 ℃ before freezing.)