30g of
TriphosmixC, phosphate blend for meat
products and sausage making
Phosphates are used to increase water holding capacity of meat products and have an antioxidant effect.
They also help reduce rancidity as well as improve the color, stability and flavor
Triphosmix is used
in raw and cooked shrimp, meat sausages, salami, surimi, meatballs, fish
fillets and chicken.
TriphosmixC is a blend of following food phosphates :
450,451,452
PH (1% solution)
: 9.00
TriphosmixC dissolve
easily even in the presence of salts, but dissolve it first before adding salts
to the solution.
Usage :
dry process :
Add 3g – 5g of Triphosmix per 1 kg of meat at the beginning
of processing in the cutter.
Mix into meat until well distributed,
Mix for approximately five minutes.
Wet process: for
dipping or soaking application
Dissolve
5g to 7g of Triphosmix / 100ml of
cold water .
The meat is then dipped into the chilled
solution.
This method is used primarily for seafood
(scallops, shrimp, fish fillets, approx. a 2 minute dip.)
and
poultry (marinating of strips or breasts, 6 to 8 hour marinating).
CAUTION : do NOT
use Triphosmix for pumping brine.
30g of product for making up to 10kg of sausage !