复合磷酸盐 肉食保水剂的用法（Usage of composite phosphate water retaining agent）.docVIP

复合磷酸盐 肉食保水剂的用法（Usage of composite phosphate water retaining agent） 1, the amount of water dissolved after the product with spices, spices, vegetable gum, starch, vegetable protein, colorant, coloring agent and other auxiliary materials mixing, mixing the meat, the meat can be, chopping, mixing and processing of western ham, sausage, Rice-meat dumplings and canned products. 2, this product is dissolved with water, add seasoning, spices, vegetable gum, vegetable protein, chromogenic agent and auxiliary materials under the condition of stirring, at a temperature of 0-4 DEG C injection machine to beef, pork injection, tumbling after processing into a variety of carnivorous products. 3, the meat in the chopped mix, directly add this product, ice water, salt, spices, spices, emulsifiers and other accessories, can be used for filling products. 4, users can use experience. Dosage: 3-5 grams / kg raw meat (dosage: 0.3%-0.5%) packaging: 25 kg / bag, shelf life: three years storage: dry, moisture (if caking does not affect the use) Application of phosphates in food processing (Part 2) For polyphosphate, buffer capacity decreases as chain length increases. 2. water retention: Polyphosphate is a very hydrophilic water retention agent. It can stabilize the moisture content in food. The quality of water retention is related to the kinds of polyphosphate, the amount of added food, the pH value of the food and the ionic strength. For meat products and marine products, the best water holding capacity is pyrophosphate, followed by tripolyphosphate. With the increase of chain length, the water holding capacity of polyphosphate will be weakened. 3. anionic effect: Polyphosphate is a kind of polymerized dielectric and has the characteristics of inorganic surfactant. It can disperse the insoluble substances in water or form stable suspension to prevent the suspension from being condensed and condensed. The polyphosphate can make the protein water soluble pectin to form a film in the fat b