Recommended dosage: 0.3%-0.6%
Function & Property:
-Enhances the binding of water and meat particles-Improves slice-ability and meat-like texture-Enhances the elastic and gummy bite sensation-Helps the dissolubility of meat protein, improves juiciness as well as reducing costReference Processing Method:1. Cut meat, clean and tender treatment.2. Add salt, phosphates and Vc Sodium into ice water (<5 )3. Add sausage additive and stir evenly.4. Add the rest material except for starch.5. Put the meat and Pickle together into tumbling barrel, tumble and roll them in vacuum.6. Fill them into sausage film skin and compress the film7. Heat the sausage till the center temperature reach technical requirements8. Wash the product by cold water, then store them in cool warehouse.