Disodium succinate

? Glutamate, inosine acid, succinic acid and its salts have played an important role in terms of the food was delicious. Disodium in such substances have shellfish flavor characteristics, as an important component of condiments, more and more widely used in soy sauce, vinegar, Worcestershire sauce, seasoning soup (material), pickles, sausages, ham, surimi products and other foods. ? In addition to individual users, but also can be combined together to a certain percentage and sodium glutamate, resulting in flavor multiplying effect, making it a little more than a delicious role. ? Meanwhile disodium succinate having flavoring effect, but also ease other seasonings stimuli (such as salt taste), enhanced flavor force, resulting in good taste. ? Because disodium succinate having stability to heat, it can play a good role in the heat treatment of food. ? Disodium succinate solubility, permeability, improves the flavor effect. While it is a non-volatile acid, it is possible to prevent food sour. Practical application: soy sauce, vinegar, Worcestershire sauce, seasoning soup (material), pickles, ham, sausage, surimi products and other foods. 1, used in making pickles, among 1) a solution of 180 liters of assorted pickles, add scallops prime 450g 2) Joe head (Allium white) was 180 liters, add scallops prime 220g 3) sauce, wild vegetables (horseradish) mountain vegetables was 10kg, add scallops Su 30 ~ 40g 4) Application salted butter pickle them, dope 10kg, add 50g 2, soy sauce, Worcestershire sauce (dissolved in water after use does not produce unevenness), 180 liters add 26 ~ 56g and glutamate sodium and use, and when used in an amount of 10% to 15% sodium glutamate, and this will be very tasty. 3, processed soybean paste products. 3.75kg versus about 1g, taste better. 4, the manufacture of synthetic vinegar, 4% acetic acid solution 180 liters, adding about 350 ~ 400g of scallops factors, in particular, and the company's single Foma acid used together, the result will make a strong pungent aroma neutralized, and As the role of single Foma acid can remove excess acid, and produce perfect acidity. 5, filling water product, the amount of boiled fish and other relatively sodium glutamate, add 10 to 20%, can taste better, especially canned shellfish. 6. Other applications: the use of juice powder, curry powder, noodles, soup, etc. have also been received. 7. ham processing with monosodium glutamate on the amount of 10% more delicious vegetarian scallops. Add 15%, a slight increase in some sour; add 20% sour too. In the case of fish sausage also has good flavor effect. 8. The amount of fish cake, fish rolls, fish, potato dumplings, scallops prime sodium glutamate at 8% to 13%, the effect will be good.