d meat products, especially protein texture of comminuted products, promote the formation of a dense network structure by a loose structure, so as to form an elastic whole, effectively enhance elasticity and quality of comminuted meat products.
Application
Usually ,suggest to add 0.2~0.5% of total weight in comminuted meat products, during the process of cutting, the uniform is added.
Attention
1. During the application of RQ-1，RQ-2, powder, the dust generated may have stimulating effect on the