Application of Zhongtai starch in quick-frozen food

Quick-frozen meatballs, dumplings, meat products, vegetarian food and other frozen prepared foods have the following characteristics:
(1) The modified starch has very good anti-aging performance and water retention, so it will not lose the moisture retained in the original starch chain due to aging, and maintain the original natural transparency, luster, and normal color and flavor of food.
(2) It has extremely strong anti-freeze performance and freeze-thaw performance. The test has proved that after more than ten freeze-thaw cycles, M52 has the ability to surpass anti-aging and retrogradation. (Note: For each freeze-thaw cycle, freeze 5% starch paste for 16 hours, then thaw for 8 hours)
(3) The starch solution after cooking can maintain the original low density, smooth and creamy taste during the long-term shelf life at room temperature, making the product even and delicate in structure, compact in structure, elastic, smooth in cut surface, tender and palatable .
(4) In refrigerated and frozen foods, the use of this starch will not cause aging damage, and even under long-term shelf life and extreme temperature changes, it can still ensure consistent product quality and greatly extend product shelf life.

Action performance:
· Improve the surface finish and whiteness of the product, and improve the color;
· Improve the transparency of the product;
· Provides a smooth and chewy taste;
· Form a film structure on the surface of the product to reduce leachables;
· Reduce the water loss of raw dumplings;
· Improve product storage stability.