PRODUCTION LICENSE NUMBER- SC20341078212944
PRODUCT STANDARD- GB26687-2011
APPLICATION RANGE- All kinds of cooked meat products.
SHELF LIFE- 18 months
STORAGE- Store in ventilated, cool and dry place.
PRECAUTIONS- If there is a slight caking, stir evenly before use, which will not affect the product performance.
USAGE- Put this product or its aqueous solution into the food raw materials to be added and mix well.
RECOMMENDED DOSAGE- 3‰(based on total material)
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(Suitable for low temperature)
Glucono-δ-lactone, sodium diacetate,sodium dehydroacetate, Lactostreptostreptosin,ε-polylysine hydrochloride, sodium tripolyphosphate
Compound cooked meat preservative G (Suitable for high temperature)
Glucono-δ-lactone, sodium diacetate, sodium dehydroacetate, lactostreptococcin, sodium tripolyphosphate
Compound cooked meat preservative (Free of sodium dehydroacetate)
Glucono-δ-lactone, sodium diacetate, Streptostreptosin, ε-polylysine hydrochloride, sodium tripolyphosphate, edible salt.
Compound cooked meat preservative is to mix a variety of preservatives in accordance with scientific proportions to achieve better preservative effect. In cooked meat products, compound preservatives can inhibit the growth of microorganisms through different mechanisms, such as disrupting cell membrane structure, interfering with cell wall synthesis, acting on genetic material, or inhibiting the enzyme system in microorganisms.
Broad spectrum.
Safety.
High efficiency.
Convenience.
Protect food color and antioxidant.
1. Ensure complete sterilization of foodto avoid the presence of a large number of organisms after adding preservatives.
2. Understand the toxicity andapplication ranges of various preservatives, and add them according to scientific ratio.
3. Understand the effectiveapplication environment of preservatives, such as acidic preservatives in the acidic environment is better.
4. Understand the types of microorganisms that the preservative can inhibit so that the right preservativecan be used.
5. Consider the price of preservatives, solubility and the impact on food flavor. Consider the advantages and disadvantages of preservatives before use.
The production of our compound food preservatives complies with the provisions of the GB26687-2011. If you are interested in our products, please contact us for more detailed product parameters to compare whether they meet your country's food safety standards.
Our products have been strictly tested, and have stable quality and perfect after-sales service. At the same time, our company has a professional R & D team and advanced production process equipment. We will provide you with the most appropriate advice and solutions from a professional point of view.
Bacon, ham, all kinds of cooked meat.
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