n and purification through modern biotechnology. It can significantly improve texture of products and water retaining property, by improving fram of protein-starch-hydrogel, form a elastic and crisp whole, so as to promote the products quality and texture .
三，Application
Suggest add 2.5~3.5% CM of total surimi products, before application, cut completely CM with double ice water in chopper , refrigerate for application.
Application example
Model-meat sausage (CM-2R)
Main function: promote cris