High Quality Non-GMO Isolated Soy Protein Injection Type
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Physical and chemical index |
|
|
Color |
light yellow or milk white |
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Odor |
normal and bland |
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Protein (dry basis, N×6.25, %) |
≥90 |
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Moisture (% ) |
≤7.0 |
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Fat (%) |
≤1.0 |
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PH |
6-8 |
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Ash (dry basis, %) |
≤6.0 |
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Crude fiber (dry basis, %) |
≤0.5 |
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Particle Size (100mesh,%) |
≥95 |
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Microbiological index |
|
|
Total plate count |
≤20000CFU/g |
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Coliform |
≤10CFU/100g |
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Yeast & Moulds |
≤50CFU/g |
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E.coli |
＜3.0MPN/g |
|
Salmonella |
Negative |
Add about 8% injection type isolated soy protein into the injection liquid, stir to completely dissolve it (about 30 minutes), adjust the PH value not to be between the isoelectric point of protein 4 and 5, and add other ingredients in turn. Then the injection liquid is forcibly injected into the meat pieces through an injection machine, and then the meat pieces are processed under specific conditions, so that the injection is completely soaked into the meat tissues. By this method, the yield of ham can be increased by 20%, and at the same time, the soaking time in the storeroom can be shortened from several days to several hours.
Packaging: in CIQ-inspected Kraft bags lined with polyethylene bags.
Net weight: 20 kg/bag, 25 kg/bag, or up to the buyer's request.
Transportation and Storage: Keep away from rain or damp during transportation and storage, and not loaded or stored together with other smelly products, to be stored in a dry cool ventilated place at the temperature below 25℃ and relative humidity below 50%
Shelf life: Best within 12 Months under appropriate storage condition from the production date.
Linyi shansong has the ideal solution to satisfy your demand.
If our current products are not 100% suitable, our engineers and technicians will work together to develop a new type.
If you have any plans to launch a new product or wish to make further improvements on your current formulation, we are here to offer our support.
