1. The product is mainly used for surimi, meat, Western-style sausages, emulsified meat products and other processed products. This product can be formed at low temperature viscosity solution, the solution in the meat, surimi products play an important role. Improve the solution properties of muscle proteins, and enhance capacity of water and muscle fibers, thus effectively by injection / tumbling in the high-end way to cover the system of ham and meat blocks. 
 Effects: 1, so that meat has a good tumbling performance, ease of processing. 
 2. This product penetration ability beneficial tenderizing the meat, making products to maintain natural gravy, color. 
 3. To slice ham products have excellent performance, slicing the process of debris generated, flexible, production rate. 
 4. Especially for high concentrations of salt water injection system technology cover 
 Usage and dosage: 
 1, the goods will be mixed with other ingredients, dissolved in cold water, cover system dubbed saline, with saline injection into meat 18-36 hours of tumbling, tumbling temperature of 0 to 5 degrees 
 2, the weight of raw meat recommended addition level of 0.3% ~ 0.5% water holding capacity of meat products, making products with very good flexibility.