ZM-03 (for marinated meat with soy sauce)

Main Ingredients

Rosmarinic acid, sodium D-isoascorbate, glucono-delta-lactone, etc.

Application Range

Pot-stewed Meat

Technical Data

Light yellow to brownish yellow powder

Heat-resistant and stable, heat at 170°C 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 when the pot-stewed meat is marinated; or dissolve it in the marinade when it is stewed;

Dosage

0.1%～0.15%