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2.01MF
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Product Description:
Compound Seasoning 2.01MF(clean label preservatives) is made from the product (vinegar powder) of saccharide culture medium fermented by lactic acid bacteria, acetic acid bacteria and other microorganisms as the main component, yeast extract, salt, maltodextrin, food flavor and other auxiliary components, through screening, refining, mixing, standardization and other processes. Neutral flavor, in the product can not only play the role of freshening, moisturizing, covering bad flavor, while spores, listeria, coliform and other spoilage microorganisms have antibacterial effect, is a natural compound seasoning product with broad spectrum antibacterial.
Application :
All kinds of meat products (cold conditioning and cold cut meat products, cooked meat products, sausages, hot dogs, ham, barbecue, etc.), at the same time can be used in bread food, sweet bread, pastry and other foods. It can also be used in a variety of non-alcoholic beverages and processed meat products.
Meat products: 0.1-1% of total weight; (When the amount is 0.5-1%, the taste of the product becomes sweeter)
Bread product: 0.25-0.5% to the weight of flour
Raw smoked products: The surface or skin of the product should be treated with 2.01MF
Bakery and dessert products: 0.3-1.0% of weight(do not contain filling)
Cream,fermented milk: 0.1-0.15%(add it after fermented)
Cheese: 0.05-0.15% of cheese total weight (2.01MF add into salt water)
Sauces, mayonnaise: 0.3-1%;
Ingredients:
Vinegar powder,yeast extract, maltodextrin, food flavor.
Product Description:
Compound Seasoning 2.01MF(clean label preservatives) is made from the product (vinegar powder) of saccharide culture medium fermented by lactic acid bacteria, acetic acid bacteria and other microorganisms as the main component, yeast extract, salt, maltodextrin, food flavor and other auxiliary components, through screening, refining, mixing, standardization and other processes. Neutral flavor, in the product can not only play the role of freshening, moisturizing, covering bad flavor, while spores, listeria, coliform and other spoilage microorganisms have antibacterial effect, is a natural compound seasoning product with broad spectrum antibacterial.
Application :
All kinds of meat products (cold conditioning and cold cut meat products, cooked meat products, sausages, hot dogs, ham, barbecue, etc.), at the same time can be used in bread food, sweet bread, pastry and other foods. It can also be used in a variety of non-alcoholic beverages and processed meat products.
Meat products: 0.1-1% of total weight; (When the amount is 0.5-1%, the taste of the product becomes sweeter)
Bread product: 0.25-0.5% to the weight of flour
Raw smoked products: The surface or skin of the product should be treated with 2.01MF
Bakery and dessert products: 0.3-1.0% of weight(do not contain filling)
Cream,fermented milk: 0.1-0.15%(add it after fermented)
Cheese: 0.05-0.15% of cheese total weight (2.01MF add into salt water)
Sauces, mayonnaise: 0.3-1%;
Ingredients:
Vinegar powder,yeast extract, maltodextrin, food flavor.
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