復配水分保持劑
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復配酸度調節劑 ZG304

復配酸度調節劑 ZG304

  • 所屬分類:復配酸度調節劑-肉制品
  • 瀏覽次數:
  • 發布日期:2020-11-06 14:10:10
  • 產品概述
  • 性能特點
  • 技術參數

復配食品添加劑--復配酸度調節劑(無磷產品)

Compound food additive --compound acidity regulator (non phosphorus product)


生產許可證編號:SC20134132200024
Production License Number: SC20134132200024


執行標準:GB 26687-2011

Enforcement criteria: GB 26687-2011


性狀:白色粉末狀

Character: White powder


包裝儲存:牛皮紙袋包裝。25公斤/袋,避光避熱干燥通風處儲存。

Packaging and storage:  Packed in kraft paper bag. 25kg / bag, stored in dry and ventilated place away from light and heat.


推薦用量:將本產品按一定比例溶解于冰水中,建議添加量1%-3%,再將水產品放入溶液中浸泡,客戶也可根據GB2760-2014《食品安全國家標準食品添加劑使用標準》和2014年以后國家衛生和計劃生育委員會食品添加劑公告中規定的使用范圍和使用量適量添加,具體使用方法詳見產品說明書。

Recommended dosage: dissolve the product in ice water according to a certain proportion, the recommended addition amount is 1% - 3%, and then immerse the aquatic product in the solution. Customers can also add appropriate amount according to gb2760-2014 "national food safety standard for use of food additives" and the notice of national health and family Planning Commission on food additives after 2014 The method is detailed in the product manual.

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水產品專用型號:ZG201、ZG202、ZG203

Special models of aquatic products: ZG201,ZG202,ZG203

主要成分:碳酸鈉、葡萄糖酸鈉、氯化鉀、D-異抗壞血酸鈉、食用鹽

Main ingredients: Sodium carbonate, sodium gluconate, potassium chloride, sodium D-isoascorbate, edible salt

用途:本產品適用于冷凍水產品及冷凍魚糜制品(包括魚丸)、魷魚類、螺類、貝類、蝦類及魚片、鱈魚等。具有提高持水性,保留其營養成分,保持水產品的天然色澤和改善口感。

Application: This product is suitable for frozen aquatic products and frozen surimi products (including fish balls), squid, snails, shellfish, shrimps, fillets, COD, etc. It can improve the water holding capacity, retain the nutrients, keep the natural color and improve the taste of aquatic products.

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肉制品專用型號:ZG303,ZG304

Special model of meat products: ZG303,ZG304

主要成分:碳酸氫鈉,碳酸鈉,檸檬酸鈉,麥芽糊精、食用淀粉、食用鹽

Main ingredients: Sodium bicarbonate, sodium carbonate, sodium citrate, maltodextrin, edible starch, edible salt

用途:可使用注射,滾揉,斬拌,浸泡等工藝對各類肉制品或肉灌腸類產品進行加工,增強結著力,提高出品率,改善其風味和口感。

Application: Injection, rolling, chopping, soaking and other processes can be used to process all kinds of meat products or meat sausage products, so as to enhance the bonding force, improve the yield, and improve the flavor and taste.


項 目

單 位

            技 術 要 求           

                 砷(以As計)               

              mg/kg              

≤2.0

鉛(Pb)

mg/kg

≤2.0


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