Carrageenan is a kind of pure vegetable gum extracted from red seaweed. In the food industry, it is mainly used as a thickener and gel-forming agent in fruit and vegetable processing, beverage production and artificial protein fibers. The structural characteristics of different types of carrageenan determine its water-solubility, cohesiveness, emulsion stability and gel-forming properties. 1. Preparation method of carrageenan and its function suitable for meat processing 1.1. Manufacturing Method Use dilute lye or hot water to extract red seaweed belonging to the spearmint family (so carrageenan is also known as carrageenan), then add ethanol and other alcohols to the extract