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腌制添加劑
|
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TARI PCURAFOS
|
腌制添加劑
|
建議用量
|
| TARI P 22 |
腌制及未腌制肉、培根肉、家禽肉等腌制用磷酸鹽 |
相當于最終產品的0.3-0.5% |
| CURAFOS 700 new |
腌制及未腌制肉、培根肉、家禽肉等腌制用磷酸鹽 |
相當于最終產品的0.3-0.5% |
| TARI Complet P 27 |
含增味及增色劑的混合腌制磷酸鹽,含亞硝酸鹽 |
相當于最終產品的1.0-1.2% |
| TARI Complet P 30（FIBRICURE Combi D) |
生產低出品率熟制品用腌制磷酸鹽混合物,含香料,增味劑 |
相當于最終產品的2.0% |
| TARI Complet P 40 |
生產高出品率熟腌制品用腌制混合物 |
相當于最終產品的2.0% |
| TARI P 50 |
生產高出品率熟制品用腌制混合物 |
相當于最終產品的2.0% |
| TARI P 60 |
生產高出品率熟制品用腌制混合物 |
相當于最終產品的2.0% |
| TARI P 510 M |
生產高出品率熟制品用腌制混合物 |
相當于最終產品的2.0% |
| TARI Complet P 80Ｎ |
生產高產量火腿制品的腌制混合物 |
相當于最終產品的3.0% |
| BEKAPLUS C4 |
生產高產量火腿制品用腌制混合產品 |
相當于最終產品的1.0% |
| BEKAPLUS C5 |
高出品率熟制品產品用腌制混和物 |
相當于最終產品的1.0% |
| BEKAPKUS C6 |
高出品率熟制品產品用腌制混合物 |
相當于最終產品的2.0% |
| POLY SH 180 |
高出品率熟制品用腌制混合物 |
相當于最終產品的2.8% |
| POLY SH 180 SF |
高出品率熟制品用腌制混合物 |
相當于最終產品的2.8% |
| BEKAPLUS C 4Combi D |
中、高出品率熟制品用腌制混合物 |
相當于最終產品的3.0% |
| BEKAPLUS C 4Combi DS |
中、高出品率熟制品用腌制混合物(不必再添加鹽) | 相當于最終產品的5.0% |
| TARI Complet P 301（FIBRICURE 101) |
適用于各種高出品率腌制肉制品 |
相當于最終產品的10.0% |
| FIBRICURECombi 120 DS |
生產中出品率熟火腿用腌制磷酸鹽混合物 | 相當于最終產品的12.0% |
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TARI PCURAFOS
|
Brine additives
|
Recommended Quantities
|
| TARI P 22 |
Brine phosphate for cured and uncured cooked
meats, bacon, poultry etc. |
0.3-0.5%to the final product |
| CURAFOS 700 new |
Brine phosphate for cured and uncured cooked
meats, bacon, poultry etc. |
0.3-0.5%to the final product |
| TARI Complet P 27 |
Phosphate curing combination with flavour and
colour enhancer, contains nitrite |
1.0-1.2%to the final product |
| TARI Complet P 30（FIBRICURE Combi D) |
Phosphate curing combination with flavour,
colour enhancer, nitritr for lower extendedcooked cured products |
2.0%to the final product |
| TARI Complet P 40 |
Complete curing compound for the exended cooked cured products | 2.0%to the final product |
| TARI P 50 |
Complet curing compound for the high extended
cooked cured products |
2.0%to the final product |
| TARI P 60 |
Complet curing compound for reconstituted cured
hams(not injectable) |
2.0%to the final product |
| TARI P 510 M |
Complet curing compound for reconstituted cured
hams(not injectable) |
2.0%to the final product |
| TARI Complet P 80Ｎ |
Complete curing compound for higher yield cooked ham products | 3%to the final producton salt as carrier |
| BEKAPLUS C 4 |
Curing combination product for the manufacture of cooked ham products with higher yields | 1.0% to the final product |
| BEKAPLUS C5 |
Complet curing combination for the extended cooked cured products | 1.0%to the final product |
| BEKAPKUS C6 |
Complet curing compound for the high extended cooked cured products | 2.0% to the finel product thickening agents |
| POLY SH 180 |
Complet curing compound for higher extended
cooked cured products(brine addition) |
2.8%-3.0% to the final product |
| POLY SH 180 SF |
Complet curing compound for higher extended
cooked cured products (brine addition or injection process |
2.8-3.0%to the final product |
| BEKAPLUS C 4Combi D |
Complet curing compound for medium andHigher exended cooked cured products | 3.0%to the final product |
| BEKAPLUS C 4Combi DS |
Complet curing compound for medium andHigher
exended cooked cured products(no further salt need to be added) |
5.0%to the final product |
| TARI Complet P 301（FIBRICURE 101) |
For the manufacture of all types of higherextended cured meat | 10.0%to the final product |
| FIBRICURECombi 120 DS |
Pphosphate curing combination for themanufacture of medium extension cookedHam products | 12.0%to the final product |
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