The current economic situation is more and more severe, and the survival of production and processing enterprises is difficult, leading manufacturers to pay more and more attention to cost, but with the reduction of cost, product quality cannot be guaranteed. RongRun r&d team quick research, developed a special fat water retention agent and antioxidant, ionic strength, quick absorption, short curing time, fully tap the water potential of meat, improve the production rate, ratio of scientific perfect color to extend the shelf life, color lasting, better quality, on the premise of improve water content, reduce the cost, RongRun maximum guarantee product quality, reduce product itself peculiar smell, when cutting ice crystals is little, little, thawing water loss, more meat smell, good good. Because there are fewer small molecules of protein dissolved in the process, there is less foam in the boiling process, and the consumer experience is better.