本产品是专为改善肉制品品质，提高肉制品出品率。特点：有的保水性，弹性好，口感佳，切片性好。有光泽，乳化性好，广泛用于各种西式火腿，红肠，虾肠，鱼肉肠，鸡肉肠，午餐肉等肉制品，即使在出品率达到150-180%以上仍有良好的切片及组织结构，从而提高产品产量，降低成本，

使用时：按所需的硬度，弹性加入比例为 0.3-0.6

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原料名称                     火腿肉配方%          火腿肠配方%
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猪肉                              猪腿肉55-60            猪腿肉40-42
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肥肉【膘】                    6-8                            18-20
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复合磷酸盐                    0.5                            0.5
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食盐                               2-3                            1.5-2
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亚硝酸盐                        0.015                        0.015
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异VC钠                           0.5                           0.5
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大豆蛋白或分离蛋白        2                            2
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淀粉                                 4-6                           6-8
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砂糖                                 2                              0.6
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香辛料                             1                               0.5
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海星B-2卡拉胶                0.5                             0.3-

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卡拉胶（Carrageenan）,又称为鹿角菜胶、角叉菜胶。卡拉胶是从某些红藻类海草中提炼出来的亲水性胶体，它的化学结构是由半乳糖及脱水半乳糖所组成的多糖类硫酸酯的钙、钾、钠、铵盐。

广泛用于：凝胶剂 增稠剂 稳定剂 乳化剂 调和剂 肉制品 冷食 果冻布丁 乳制品等