Spices preservation seasoning pickled pepper and chicken feet preservation agent YC-9-9 | High quality and low price

Pickled pepper and chicken feet preservative
Original factory production, quality assurance

Nanjian brand
Pickled pepper and chicken feet spice preservative seasoning
Made by our factory After years of painstaking research and repeated demonstrations, we have developed a natural, safe and efficient compound preservation flavoring agent. The main preservative ingredient is the potassium salt of cinnamic acid, a natural cinnamon extract. It is widely used in food because it is easily soluble in water. It gives the pickled pepper and chicken feet a unique aroma. The aromatic cinnamon smell masks the fishy smell of the chicken feet, making the chicken more delicious. The taste is refreshing and delicate, and the fragrance is long-lasting, which highlights the flavor characteristics of pickled pepper and chicken feet. It also has the effect of strengthening the stomach and increasing appetite. Therefore, the special fresh-keeping seasoning for pickled pepper and chicken feet not only has a good antibacterial effect on the product, but can also improve the performance and taste of the product, and has the effect of increasing flavor and freshness.
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Properties: light yellow powder
Packaging: Conventional packaging: woven bags or kraft paper bags. Cardboard bucket.
Functionality
Broad spectrum
This product is an excellent preservative that expands the antibacterial spectrum, synergistically improves the antibacterial effect, and is highly safe.
It has a strong effect on inhibiting the development of yeast, mold and bacteria. In particular, it has the strongest effect on yeast, mold, and bacteria that cause food spoilage. The effective concentration to inhibit mold is


, and the commonly used dosage is

< br/>. The effective concentration to inhibit bacteria is


. The main inhibitory targets are Pseudomonas, Micrococcus, Bacillus, Enterobacteriaceae, Vibrio, Halobacterium, mold, Lactobacillus, aflatoxins, Escherichia coli, and Proteus vulgaris. Bacillus, Lactobacillus casei, Lactobacillus plantarum, aerobic Bacillus, Gram-negative and positive bacilli, Clostridium botulinum, etc.
Safety
This product is compounded with a variety of food additives. The dosage in pickled pepper and chicken feet is small, only

, and the dosage of each component in the preservative is lower than the
specified maximum dosage. After this product is eaten, it is easily absorbed by the human body and is decomposed and metabolized into non-toxic and harmless substances to the human body.
Practicality
During the production, processing and bagging process of pickled pepper and chicken feet, it is inevitable to deal with bacteria. This fresh-keeping seasoning solves the problem of bacteriostasis and reduces production costs while ensuring On the basis of the original flavor of pickled pepper chicken feet, it makes the taste more prominent. It not only masks the fishy smell of chicken feet, but also makes the taste of chicken feet more delicate and prominent, and the fragrance is longer, giving the pickled pepper chicken feet a unique flavor quality. . Because of its safety, efficiency and convenience, it also greatly reduces production costs.
(
) How to use and dosage
This product is soluble in water. First mix this product with pickled pepper, chicken feet, spices and seasonings in proportion, and then mix it with pickled pepper, chicken feet and seasonings. Mix the claws thoroughly and soak them until they are evenly dispersed.
, recommended dosage
(
The first time the preservative is added during the pickling process, the general amount added is the weight of the water

The second time, the preservative It is also added during the pickling process, and the added amount is the weight of chicken feet
)
. The optimal dosage should be determined based on the raw materials of pickled pepper chicken feet, technological level, production season and storage test.
Notes
The amount of antiseptic preservative must be accurately measured to ensure its high efficiency.
The antiseptic and preservative must be mixed evenly with other ingredients, and then mixed evenly with pickled pepper and chicken feet.
When there are lumps in the preservative, the lumps and lumps should be crushed before use.
This product should be stored away from light and moisture. Shelf life is two years
,
Do not use expired products.