Preguntas frecuentes

If the injection brine or stuffing batter for meat products is too viscous/pasty and has poor flowability, what is the cause？

Possible Causes:

1. Excessive brine/batter viscosity: The proportion of thickening-type hydrocolloids (e.g., konjac gum, guar gum) in the formula is too high, or the total gum dosage is excessive, leading to high viscosity at ambient temperature.

2. Temperature changes in the liquid: The prepared brine/batter was stored for too long or its temperature increased, causing some hydrocolloids to hydrate and thicken prematurely.

Solutions and Prevention:

• Adjust hydrocolloid blend: Without compromising final gel strength, reduce the dosage of very high-viscosity gums like konjac gum, or partially replace them with xanthan gum, which exhibits "shear-thinning" (viscosity decreases under the high shear of pumping/stuffing, aiding processability).

• Control temperature and use time: Store prepared brines/batters in an ice-water bath (0-4°C) and use them within a specified time (e.g., within 2 hours).