復(fù)配水分保持劑（肉制品專用）/Compound phosphates for poultry and meat
選用優(yōu)質(zhì)的食品級(jí)磷酸鹽單體作為原料，采用先進(jìn)的混合工藝復(fù)配而成。產(chǎn)品種類豐富，可調(diào)節(jié)pH范圍廣，應(yīng)用于各類肉制品、水產(chǎn)品等的保水、增重及護(hù)色等。
With high quality raw materials, Xingfa compound phosphates are produced by advanced mixing process. Diversity products can be applied to all kinds of meat, poultry, seafood and etc。
1、斬拌類For comminuted meat
應(yīng)用效果Effects：
①改善持水性和粘合性，提高產(chǎn)品的出品率；
Increase water holding capacity and adhesiveness of comminuted meat products.
②迅速、高效提取肉蛋白，改善產(chǎn)品質(zhì)地；較強(qiáng)的乳化能力，有效增強(qiáng)產(chǎn)品彈性；
Extract salt-soluble protein effectively, thus improve the elasticity and the texture of meat products.
③提高抗氧化性，延長(zhǎng)保質(zhì)期。
Improve the antioxidative effect to prolong shelf-life.
2、滾揉腌制類Tumbling marination
應(yīng)用效果Effects:
①低溫快速溶解；
Dissolved quickly in chilled water.
②減少在加工和烹調(diào)過程中的重量損失，提高出品率；
Reduce the juice loss during processing, storage, thawing and cooking.
③穩(wěn)定性好，防止在烹煮、加工、制備以及貯藏過程中氧化變質(zhì)；
Prevent the texture ,color and flavor deterioration .
④在冷凍儲(chǔ)存、解凍、加熱過程中保留風(fēng)味物質(zhì)和色澤，保持肉的柔嫩性。
During frozen storage and thawing, heating to retain flavor material and colour and lustre, keep the meat tender.
3、注射腌制類Injected marination
應(yīng)用效果Effects：
①快速溶解、分散性能優(yōu)越；
Dissolve quickly, superior dispersion performance in ice-cold water.
②具有良好的滾揉性能，便于加工；
Facilitate processing by good tumbling performance.
③使蛋白質(zhì)充分解離，改善持水性，提高產(chǎn)品得率；
Increase water holding capacity, thus improve product yield.
④減少加工過程中水分和營(yíng)養(yǎng)成分的損失，使產(chǎn)品柔嫩多汁。
Provide succulent and tender sense due to keep more juice and nutrients .
