"Collagen Powder PL900," "Meat-Flavored Balm Q722," and "Hemoglobin Flavoring Powder Q806"—These are the Secrets to Creating Perfectly Textured, Naturally Rich Slices of Luncheon Meat.

Product 1: Collagen Powder PL900

Product Description: A high-functional, room-temperature-curable animal protein extracted from edible pig skin, produced through mechanical processing and heat treatment.

Protein content: ≥90%

Recommended dosage: Add 1.0%–3.0%, or adjust as needed.

Application areas: Injected, restructured, and emulsified meat products

Product features: Water retention, oil retention

Product 2: Meat-Flavored Balm Q722

Product Description: Made primarily from bone collagen, this product is crafted using a combination of modern biotechnology processes such as enzymatic hydrolysis and the Maillard reaction, perfectly recreating the rich, traditional flavor of slow-cooked meat. It contains no artificially synthesized flavors, yet is naturally packed with savory bone broth—offering a deep, robust meaty aroma, a full-bodied soup base, and exceptional heat resistance.

Recommended dosage: Add 1.0%–2.0%, or adjust as needed.

Application scope: Suitable for various meat products, including sausages, ham, meatballs, and braised or marinated meat items.

Product feature: Effectively enhances the meaty texture and flavor of products, allowing sausage and ham-type meat products to forgo the addition of extra flavoring ingredients—plus, it’s incredibly easy to use.

Product 3: Hemoglobin Flavoring Powder Q806

Product Description: Made primarily from spray-dried snow red blood cells, processed through blending and formulation.

Application areas: Injection, recombination, and emulsified meat products

Product feature: Used for coloring meat products

Instructions: Marinating — Chopping & Mixing — Filling/Punching/Steaming & Cooking — Cooling/Slicing/Packaging/Sterilization