海味底味 · 口感来源
鲜味与弹性
肉质与成型
口感结构 · 成型辅助
配料与配比将在产品定型后公布，最终以成品标签为准。以下为研发方向，非最终配方。 Ingredients and ratios will be published once the recipe is finalised; the finished label is definitive. Below are development directions, not the final recipe.
研发方向：作为海味底味与口感来源。海参以胶质与咬感见长，我们希望它在丸中提供扎实、耐煮的口感基础。Direction: the base note of the sea and a source of texture. Sea cucumber is known for its collagen and chew — we want it to give the ball a solid, simmer-proof foundation.
研发方向：负责鲜味与弹性。海鳗肉质细、胶质足，是我们希望丸体「弹而不散」的关键一环。Direction: freshness and spring. Sea eel is fine-grained and rich in collagen — a key piece in making the ball springy without falling apart.
研发方向：肉质紧实、脂香适中，负责丸身的主体肉感与成型，是「大丸」形态的基础。Direction: firm flesh with a balanced richness — the main body of the ball and the base of its larger shape.
研发方向：天然的植物淀粉，用于结构支撑与口感调节，帮助丸体在下锅久煮后仍保持形状。Direction: a natural plant starch for structure and mouthfeel, helping the ball hold its shape through a long simmer.