Composite water-retaining agent for meat products
A technology of water-retaining agent and meat products, which is applied in the direction of using chemicals to preserve meat/fish, etc., which can solve the problems of unsafe use and instability, and achieve the effects of safe use, maintaining water holding capacity and improving stability
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Embodiment 1
[0015] A composite water-retaining agent for meat products, characterized in that: it is made by mixing the following raw materials according to the following weight ratio: 30 parts of protease, 10 parts of sucrose fatty acid ester, 20 parts of sodium ascorbate, 5 parts of carrageenan, and 0.5 part of calcium lactate , 10 parts of sodium alginate.
Embodiment 2
[0017] A composite water-retaining agent for meat products, characterized in that: it is made by mixing the following raw materials according to the following weight ratio: 40 parts of protease, 15 parts of sucrose fatty acid ester, 25 parts of sodium ascorbate, 7 parts of carrageenan, and 2 parts of calcium chloride parts, 13 parts of sodium alginate.
Embodiment 3
[0019] A composite water-retaining agent for meat products, characterized in that: it is made by mixing the following raw materials according to the following weight ratio: 50 parts of protease, 20 parts of sucrose fatty acid ester, 30 parts of sodium ascorbate, 10 parts of carrageenan, 3 parts of calcium chloride parts, 15 parts of sodium alginate.
[0020] 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. The reference dosage is 0.2%-0.6% (based on raw meat).
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