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Compound Preservative—Special Series for Meat Products
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Product Description
Due to the frequent occurrence of spoilage phenomena in meat products during production and storage—such as internal souring, bag swelling, surface stickiness, and stringing— a series of composite food preservatives based primarily on nisin, with broad-spectrum antibacterial effects, has been specially developed to address these issues.
Product Types and Features
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Product name |
Features |
Use |
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Compound Acid Preservative No. 1 |
Broad antibacterial spectrum, Does not contain potassium sorbate or sodium benzoate. |
For high-end vacuum-packed meat products, this product effectively addresses spoilage issues such as acid production and bag swelling, making it a green, natural, and premium food preservative. |
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Compound Acid Preservative Improved No. 1 |
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Compound Acid Preservative No. 2 |
Has a broad antibacterial spectrum and does not contain sodium benzoate, etc. |
Suitable for vacuum-packed meat products and naked sausages, it can inhibit acid production, bag swelling, and surface stickiness in the product. |
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Compound Acid Preservative No. 3 |
Suitable for medium- and low-temperature sterilization products |
Suitable for medium- and low-grade meat products, this is a broad-spectrum composite preservative that effectively addresses spoilage phenomena such as stickiness, white spots, and stringing on the surface of sausage casings. |
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Compound Acid Preservative No. 6 |
Does not contain potassium sorbate or sodium benzoate. |
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Specialized external anti-corrosion formulation for complex acid preservatives |
Does not contain potassium sorbate or sodium benzoate. |
Suitable for various raw meat products, it can significantly improve spoilage phenomena such as surface stickiness and mold growth. |
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Natural Complex Acid Preservative—Special for Chilled Fresh Meat |
Liquid, all-natural product |
Preservation of chilled fresh meat |
Additive amount
1‰–5‰, meaning 1–5 grams per kilogram of water-based filling.
Instructions for use
Before using the compound acid preservative product, we recommend first dissolving it thoroughly in water and then adding it during the early stages of the chopping or tumbling process.
Chopping and Mixing Process
Dissolved complex acid preservative
Raw meat selection, marinating, filling preparation, chopping and mixing, stuffing, baking, steaming, smoking, cooling, and storage.
Tumbling process
Dissolved complex acid preservative
Raw meat selection, marinating, tumbling, stuffing, baking, steaming, smoking, cooling, and storage.
Usage effect
It effectively prevents various forms of spoilage that may occur during the storage and sale of the product, and compared to the control group, it can more than double the shelf life.
Precautions
1. If the production water is slightly alkaline, first adjust its pH to acidic using an acid (such as citric acid, hydrochloric acid, acetic acid, or lactic acid) before dissolving the compound nisin. Avoid mixing it with alkaline substances (such as phosphates) to prevent loss of nisin activity.
2. It is best to operate the product according to the instructions for use. The specific addition steps can also be adjusted based on production conditions to achieve optimal results.
3. The dosages provided above are recommended guidelines and may be adjusted appropriately based on specific conditions such as the production environment and climatic factors.
4. The prepared antiseptic solution should not be left standing for too long and should be mixed fresh just before use whenever possible.
5. Since the sample contains protein-active ingredients, dissolve it in warm water (below 40℃) whenever possible.
6. For products requiring special processing techniques, please request more specific and detailed product instructions from us.
7. If you have any questions, feel free to consult and discuss with our technical staff.
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