100% food grade phosphate compound elastin fresh meat marinade

Product features white powder, frozen meat, frozen, thawed, heating process, will lose some moisture leaving the meat hardens fat fat yellow, plus elastin process can increase water retention after, improve stickiness and increase elasticity, improve texture and reduce costs. Ingredients The main ingredient, sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate. Use of prefabricated meat, cooked meat, frozen surimi products (including fish, etc.) Prefabricated aquatic products (semi-finished products rear) Use 1, in prefabricated meat (meat, silk, small, blocks, etc.), and meat (meat, silk, small, blocks, etc.) after the elastin and water mix in, stir and let stand for some 2 spare time, in cooked meat products, such as meat sausage category, ham, elastin added during chopping meat in brine sauce, smoked, roasting, baking, frying meat and other products elastin in pickle When added. 3, frozen surimi products (including fish, etc.) added elastin when chopping meat. 4, pre-aquatic (semi-) added elastin when pickled. Dosage: 0.5-2% (pre meat, cooked meat, frozen surimi products (including fish, etc.) 1kg plus 5g, pre-aquatic (semi-finished) 1kg plus 1g Packing 500g / bag (20 bags / box) Shelf life of 2 years storage conditions moisture, moisture, shade