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Compound Preservative—Specifically for Pickled Vegetables and Pickled Pepper Chicken Feet
Keywords:
复配
防腐剂
Category:
Product Description
Compound Acid Preservative—Special Grade for Kimchi
Addressing the common issues of swollen packaging and excessive souring in North Korean kimchi—problems that make it difficult to maintain optimal taste over extended periods—our company strictly adheres to national standards and leverages the advantages of various individual preservatives through rational formulation. This approach effectively prevents various spoilage phenomena that may occur during the transportation and sale of kimchi. Moreover, our product contains no potassium sorbate, sodium benzoate, or nitrites, making it a safe and highly effective food preservative.
Compound Acid Preservative—Specifically for Pickled Peppers
In response to the common issues in the market—such as bagged chicken feet easily swelling and spoiling—our company strictly adheres to national standards and skillfully combines various single-component preservatives with their respective advantages. This approach effectively addresses a variety of spoilage problems that may arise during the transportation and sale of chicken feet, making it a safe and highly efficient preservation agent.
Additive amount
Add 0.2%-0.5% based on the broth's weight.
Instructions for use
Simply add this product directly into the soup or sauce and dissolve it thoroughly, then mix it evenly with the main ingredients.
Add a compounded preservative.
Pre-processing of dishes; preparing seasonings and making chili sauce and broth; mixing in the main ingredients; packaging.
Usage effect
Effectively prevents spoilage phenomena such as bag swelling during storage and sales, potentially extending the shelf life by at least double.
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