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产品详细信息
复配水分保持剂(肉制品专用)

复配水分保持剂(肉制品专用)/Compound phosphates for poultry and meat

选用优质的食品级磷酸盐单体作为原料,采用先进的混合工艺复配而成。产品种类丰富,可调节pH范围广,应用于各类肉制品、水产品等的保水、增重及护色等。

With high quality raw materials, Xingfa compound phosphates are produced by advanced mixing process. Diversity products  can be applied to all kinds of meat, poultry, seafood and etc。

1、斩拌类For comminuted meat

产品名称Product

应用范围

Application

建议用量

Recommended dosage

XF-M502B

用于乳化型肉制品

For emulsified meat products

相当于最终产品的0.3-0.5% Equivalent to 0.3-0.5% of the final product

XF-M501A

用于丸子类制品

For meatball

XF-M501B

 

应用效果Effects

①改善持水性和粘合性,提高产品的出品率;

Increase water holding capacity and adhesiveness of comminuted meat products.

②迅速、高效提取肉蛋白,改善产品质地;较强的乳化能力,有效增强产品弹性;

Extract salt-soluble protein effectively, thus improve the elasticity and the texture of meat products.  

③提高抗氧化性,延长保质期。

Improve the antioxidative effect to prolong shelf-life.

 

2、滚揉腌制类Tumbling marination

产品名称Product

应用范围

Application

建议用量

Recommended dosage

XF-M503A

用于强化护色

Appliedin meat productsto prevent discoloration

相当于最终产品的0.3-0.5%Equivalent to 0.3-0.5% of the final product

XF-M502A

用于调理肉制品

Apply in prepared meat products

XF-S301

腌渍液2-3%

marinade concentration 2-3%

XF-S401

腌渍液1-1.5%

 marinade concentration 1-1.5%

 

应用效果Effects:

①低温快速溶解;

Dissolved quickly in chilled water.

②减少在加工和烹调过程中的重量损失,提高出品率;

Reduce the juice loss during processing, storage, thawing and cooking.

③稳定性好,防止在烹煮、加工、制备以及贮藏过程中氧化变质;

Prevent the texture ,color and flavor deterioration .

④在冷冻储存、解冻、加热过程中保留风味物质和色泽,保持肉的柔嫩性。

During frozen storage and thawing, heating to retain flavor material and colour and lustre, keep the meat tender.

 

3、注射腌制类Injected marination

产品名称Product

应用范围

Application

建议用量

Recommended dosage

XF-M505A

用于盐水注射方式生产的肉制品For meat and poultry injection

相当于最终产品的0.3-0.5% Equivalent to 0.3-0.5% of the final product

XF-H

腌渍液1-1.2%

Marinade concentration 1-1.2%

 

应用效果Effects

①快速溶解、分散性能优越;

Dissolve quickly, superior dispersion performance in ice-cold water.

②具有良好的滚揉性能,便于加工;

Facilitate processing by good tumbling performance.

③使蛋白质充分解离,改善持水性,提高产品得率;

Increase water holding capacity, thus improve product yield.

④减少加工过程中水分和营养成分的损失,使产品柔嫩多汁。

Provide succulent and tender sense due to keep more juice and nutrients .