Traditional water-retaining skills of meatballs

Compared with wheat starch and corn starch, potato modified starch has larger particles, higher viscosity, stronger water holding capacity, higher transparency, and no smell of grain, which has little effect on the flavor of the final product, so it shows unique advantages in product application.

The high viscosity of modified starch of swordsman potato makes the meat smooth, and the meatballs show good plasticity, elasticity and taste, and keep good appearance and taste without losing water during freezing and thawing. Welcome to consult and discuss, I hope I can help you. Thank you!