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Compound preservative-special series for meat products

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Detail

Due to the internal acid, swelling, surface sticking, drawing and other corruption phenomena in the production and storage of meat products, a series of compound foods based on nisin with broad-spectrum antibacterial effect have been developed for these phenomena. preservative.

Product type and characteristics
 

Product name

Characteristics

Use

Fuacid Preservative No.1

Wide spectrum of inhibition,

Does not contain potassium sorbate, sodium benzoate

For the vacuum packaging of high-grade meat products, it can effectively solve the corruption of such products such as acid production, expansion bags, etc. It is a green natural high-end preservative.

Fuacid Preservative Improvement No.1

Complex Acid Preservative No. 2

Wide spectrum of inhibition, no sodium benzoate, etc.

It is suitable for vacuum packaging meat filling products and naked intestines, which can inhibit acid production, expansion of bags and surface sticking.

Compound Acid Preservative No.3

Suitable for medium and low temperature sterilization products

Suitable for medium and low grade meat filling products, it is a broad-spectrum compound preservative, which can solve the spoilage phenomenon such as sticky, white spots and drawing on the surface of the intestine.

Complex Acid Preservative No. 6

Does not contain potassium sorbate, sodium benzoate
Suitable for medium and low temperature sterilization products

Fuic acid preservative external anti-corrosion special type

Does not contain potassium sorbate, sodium benzoate

Suitable for all kinds of bare meat products, can significantly improve the surface of the product becomes sticky, long mold spots and other corruption.

Natural complex acid preservative cold meat special type

Liquid, pure natural products

Preservation of cold meat

 
Adding dose
1‰-5‰, that is, 1-5 grams per kilogram of water filling.

Instructions
Before using the preservative preservative product, we recommend that it be best to dissolve it thoroughly with water before adding it to the kneading or rolling process.

Mixing process
Soluble complex acid preservative
Raw meat selection, pickling, filling, mixing, baking, cooking, smoking, cooling, storage

Rolling process
Soluble complex acid preservative
Raw meat selection, pickling, rolling, baking, baking, cooking, smoking, cooling, storage

Effect
Effectively prevent various corruptions in the product during sales and storage, and the shelf life can be more than doubled compared with the blank group.

Precautions
1, If the production water is alkaline, it should be acidified (acidic acid such as citric acid, hydrochloric acid, acetic acid or lactic acid) to dissolve the complex nisin; it should not be mixed with alkaline substances (such as phosphoric acid). Salt, etc.) to avoid loss of nisin activity;
2, the product is best to operate according to the use of the method, the specific addition steps can also be adjusted according to the production situation to achieve the best results;
3, The recommended dosages provided above may be adjusted according to the specific conditions such as production environment and climatic conditions;
4, the prepared anti-corrosion liquid is not easy to be placed for a long time, should be used as soon as possible;
5, because the sample contains protein active ingredients, so try to dissolve with warm water (less than 40 ° C);
6, if you need special processing products, you can ask us for more specific and detailed product instructions;
7, If you have any questions, please consult and discuss with our technical staff.

 

 

 

Corresponding parameter set not found, please add it in property template of background
暂未实现,敬请期待
暂未实现,敬请期待
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