Carrageenan for injection has good dispersibility and lower viscosity in ice water, making it more suitable for injection products, thereby improving the product's slicing quality, increasing elasticity, and yield. The injection process is mainly aimed at blocky meat products, such as seasoned pork chops, braised meat products, hams, etc. The good cold water dispersibility of carrageenan allows it to be evenly distributed in the injection brine; and the carrageenan, which has been finely ground and sieved, has small particle size and does not clog the syringe. The injection process can effectively shorten the marinating time of meat products, and the carrageenan begins to swell during high-temperature cooking, binding soluble proteins and moisture, effectively improving the texture.

Application advantages: 

Strong water retention, increases yield; 

Reduces cooking loss; 

Maintains meat juiciness.