ZM-02 (for cured meat products)

Main Ingredients

Carnosic acid, tea polyphenols, sodium D-isoascorbate, etc.

Application Range

Cured Meat Products

Technical Data

Light yellow to brownish yellow powder

Heat-resistant and stable, heat at 170℃ for 16 hours, and the residual amount of active ingredients is >60%

Product Characteristics

Natural, clean label, high safety

It can effectively inhibit the fat oxidation of prepared meat products, stabilize and improve the color of meat products, and prolong their storage period

It can effectively delay lipid oxidation and rancidity, inhibit the bad flavor changes brought about by cured meat products during processing and storage, and endow meat products with a certain flavor

It can increase the color stability of stewed meat with sauce, and has a good color protection effect

It can effectively inhibit the oxidation of fat and protein in meat filling products, delay its discoloration, and inhibit the formation of bad flavor; at the same time, it has a certain antibacterial effect and delays the spoilage of meat products

Using Instructions

Add it directly to the prepared meat products and stir evenly; or dissolve it in an appropriate amount of water first, then mix with the prepared meat products, dip or marinate;

Dosage

0.1%～0.15%