Compound Phosphate Meat Conditioner White Solid Powder for Sausage Meat Processed

Phosphate in meat products has the functions of maintaining the water-holding capacity of the meat and improving the binding force of the meat. During the processing of freezing, refrigeration, thawing and heating, the meat will lose a certain amount of water, which will make the meat hard and will be damaged due to water loss. Lose some nutrients such as soluble protein. When phosphate is added to the meat, the water-holding capacity of the meat can be improved, so that the meat can still retain its moisture during processing, so that the nutrient content of the meat is less lost, and the tenderness of the meat is also preserved.

Application in meat products

Meat products: During the processing of meat products, adding phosphate can increase the pH value of meat; chelate metal ions in meat; increase the ionic strength of meat; dissociate actomyosin.

Phosphate is also widely used in improving muscle protein water retention and gel strength. Phosphate has a significant effect on the water retention of meat proteins (proteins derived from meat).

Usage and dosage:

When producing meat products, the dosage is 0.5%. Add this product to an appropriate amount of water, stir to dissolve, cool it to below 5 °C, then add or inject it into the raw meat to marinate or tumble, and then follow the conventional steps. When producing beverages Dissolve 0.1-0.3% of this product in water, add it, stir and mix, and then canned. When producing fish balls and meat balls, dissolve this product into a solution during the beating process, and beat evenly for 30-40 minutes, then press the original Process operation.