The effect of color protecting agent for soy sauce meat

Introduction: the effect of this product is quite obvious Maybe many people don't know the effect of this product very well Let's get some knowledge from the staff of Baibai safety net The color protecting agent for soy sauce meat has played a huge role in keeping meat fresh, especially for some cooked foods sold on the market, which are basically fresh-keeping and coloring through the color protecting agent for soy sauce meat What are the effects of the color protecting agent for soy sauce meat? Is the color protecting agent harmful to human body? The small edition of Baibai safety net will answer for you Its effect is mainly to protect the color of meat, not with the temperature, wind, and other external factors change color, dry Hair color, instead of sodium nitrite, no other hair color agent Protect color, protect color, can make meat products bright color, natural color And under normal temperature for 5-7 days, no color change, no black Improve the quality of meat It is delicate, elastic and fast to ripen Fresh keeping, antiseptic, antioxidant Under normal conditions, the shelf life is extended 1-2 times Seasoning for freshness The product is delicious and mellow Water and oil conservation, increase production The utilization rate of fat meat can reach more than 40%, and the product yield can be increased by about 5% At the same time, it can strengthen nutrition and reduce cholesterol It can be seen that these are the effects of soy sauce meat color protectors, so we must know more about them Now we want to test the number of harmful substances in cooked food on the market We can use food safety detector, go to Baibai safety net, and here is a very detailed knowledge of food additives Editor in charge: he xianrob