Products with high meat content (more than 50%) : Products mixed with pure phosphate are generally selected, and the added amount is between 0.3% and 0.5%;

Products with slightly lower meat content: the additive amount is usually 0.5%-1%. Such products are generally equipped with colloidal additives and other special functions to increase the viscosity and bonding strength of the filling.

Principles for selecting water retention agent products:

1. The solubility of the product. Only after the retention agent is dissolved can it be used.

2. Ability to preserve water and hair color of minced meat: Minced meat will be elastic and bright after curing;

3. Taste of the product: The phosphate is not pure enough and of poor quality. When processed into meat products, there will be astringency in taste, which is most obvious on both sides of the tongue root, followed by taste crispness and other details.

4. PH value determination, PH8.0-9.0, too strong alkalinity, tender meat quality is serious, resulting in loose product structure, not fine slice, poor elasticity;

5. The compound additive has good flavor and good synergistic effect, avoiding the disadvantages of single product such as unsmooth flavor, poor solubility, salt extraction and insignificant effect.

This is how to choose the compound water retention agent, you have any ideas, please let us know in the comments section of the small series to discuss oh!