Compound water-retaining agent for meat products
A water-retaining agent and technology for meat products, applied in food preparation, application, food science, etc., can solve problems such as unsafe use and instability, and achieve the effects of preventing denaturation, maintaining water retention, and shortening cooking time
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Embodiment 1
[0011] Example 1: A composite water retaining agent for meat products, which is prepared by mixing and compounding 30Kg of sodium alginate with a viscosity of 170mPa·s, 10Kg of calcium chloride, 10Kg of calcium lactate, 10Kg of calcium propionate and 20Kg of sodium ascorbate.
Embodiment 2
[0012] Example 2: A composite water-retaining agent for meat products, made by mixing and compounding 50Kg of sodium alginate, 20Kg of calcium chloride, 20Kg of calcium lactate, 20Kg of calcium propionate and 30Kg of sodium ascorbate with a viscosity of 300mPa·s.
[0013] This product is mainly used in the processing and production of various meat products, including fresh meat, smoked meat, sauced meat products, barbecue products, white-burned products, dried products, sausages, fish products, etc. Usage and Dosage: Mix with condiments (condiments) and add to fresh meat to enter the marinating process.
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