Meat processing
Affiliated Classification:
Compound Phosphate
Application |
Benefits
|
Features |
Product Code |
Chopping additive |
Improve elasticity |
High, medium and low viscosity products can improve the emulsification and elasticity of the products. It can maintain the natural flavor of meat products and reduce soapiness and astringency while ensuring high productivity; |
S50 P50 |
|
Improve meat crispness |
It can effectively improve the crispness of the product. Maintain the natural flavor of meat products and reduce soapiness while ensuring high productivity; |
P34 S60 S70 Fast STPP TSPP(High solubility) |
Brine additive |
Fast dissolution in low temperature and low concentration salt water |
It can effectively improve the crispness of the product.
Maintain the natural flavor and color of the meat while maintaining high product quality and reducing soap flavor. |
P34 S60 S70 Fast STPP TSPP(High solubility) |
keywords:
Compound Phosphate
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