Product composition:

The water retention of meat is directly related to the yield, tenderness and flavor of meat products. Zhengda Yun combined with Taiwan You Ying co research and development, beef water retaining agent No. 13, effectively increases the ionic strength of the meat, dissolves the function of the myosin, effectively extracts the salt soluble protein in the protein, improves the gel level of the meat protein, enhances the water retaining function of the meat protein, the flesh feels crisp and juicy, and the product is not easy to shrink and fry, so as to increase the production rate.

Product features:

1: With phosphorus and without phosphorus, the product is efficient and safe, and the yield is high.

2: The effect of water retention and weight gain is good.

3: Make the color of the product brighter.

4: The product is not easy to shrink after thawing, frying and baking.

Scope of use:

Beef and mutton products.

Usage amount:

0.8% or refer to GB2760.

usage method:

Rolling or injection.

Product function:

1. Effectively increase the ionic strength of meat and dissociate the function of actin.

2. It can effectively extract salt soluble protein from protein.

3. improve the gel level of meat protein.

4. Improve the water retention function of meat protein.

5. The meat is crisp and juicy, and the product is not easy to shrink when fried and roasted.

6. Reduce the weight loss of products after thawing and cooking.

Package specification:

White powder, 25kg * 1 / bag.