Meat Products
Meat products can choose caramel color, hydrolyzed vegetable protein compound seasoning powder/liquid, compound seasoning (soy sauce powder), scallop extract or ethyl maltol products from AIPU FOOD INDUSTRY as needed.
Application of caramel color in meat products:
Caramel color has good water solubility and thermal stability. Adding it to meat products can help improve its appearance and color, making the color of the end product as consistent as possible. Common method caramel color, ammonia method caramel color and ammonium sulfite method caramel color can all be used in food ingredients related to meat products, such as soy sauce, batter, frying powder, marinade, dipping sauce, etc.
Application of hydrolyzed vegetable protein compound seasoning powder/liquid (compound HVP) in meat products:
In order to meet the needs of food companies and catering consumers, AIPU Food Industry has developed a series of unique compound HVPs for meat products, ranging from light umami to strong barbecue flavor. Compound HVP can enhance the salty and umami taste of meat products, and can also improve the meaty taste of the product as a whole. As a food ingredient, compound HVP can be directly added to meat products or related seasoning products. Typical applications include beef jerky, sausages, barbecue, etc.
Application of compound seasoning (soy sauce powder) in meat products:
In the production and cooking process of meat products, AIPU compound seasoning (soy sauce powder) provides a salty and rich Asian flavor while reducing the amount of salt used, meeting the flavor and health needs of the food industry and catering consumers. Typical applications of compound seasoning (soy sauce powder) include sausages, beef jerky, ham, etc.
Application of scallop extract in seasonings:
Scallop extract (disodium succinate) is a heat-stable food additive that helps to enhance the umami taste. GB2760 “National Food Safety Standard for the Use of Food Additives” stipulates that scallop extract can be used in condiments. Condiments with scallop extract, such as mixed spices and marinated meat, can give meat a rich umami taste.
Application of ethyl maltol in meat products:
Ethyl maltol can enhance the overall flavor of meat products. GB2760 “National Food Safety Standard for the Use of Food Additives” lists ethyl maltol as a “synthetic flavoring for food” and allows its use in meat products other than raw and fresh meat. Typical applications include cured meat products, cooked meat products and edible casings.
For any product application, we recommend that manufacturers confirm compliance with local regulations before use, conduct preliminary experiments before formal production, and consult our service personnel to determine the best addition ratio and verify the application effect.
Scope of application
Prepared meat products (raw meat with seasonings), dried meat, bacon, sausage, western-style ham, marinated meat products, etc.
Application Notes
Chicken Nuggets
Featured product
Features: Produced using common method technology, in line with international food development trends, with a high red index and a reddish hue.
Color rate: 13,000-16,000 EBC
Application areas: Can be used in prepared meat products (adding seasonings to raw meat).
Features: Crystalline product with the unique flavor of shellfish.
Application areas: Used in seasonings, can be used for conditioning meat products (adding seasonings to raw meat), smoked meat, jerky, meat sausages, western ham, etc.
Flavor characteristics: pure fragrance
Application areas: Widely used in the food industry, can be used for conditioned meat products (raw meat with added seasonings), marinated meat products, smoked meat, jerky, meat sausages, Western ham, etc.
Flavor characteristics: burnt aroma
Application areas: Widely used in the food industry, can be used for conditioned meat products (raw meat with added seasonings), marinated meat products, smoked meat, jerky, meat sausages, Western ham, etc.
Features: Conventional product, pink to light brown, with a fresh and fragrant flavor.
Data: Total nitrogen 1.2-1.8%; NaCl 32-37%; 3-chloro-1,2-propanediol ≤ 0.02 mg/kg
Application areas: It can be used in processed meat products (adding seasonings to raw meat), marinated meat products, smoked meat, dried meat, sausages, western ham, etc.
Features: Low salt, pink to brownish yellow.
Data: Total nitrogen ≥1.6%; Ammonia nitrogen ≥0.8%; NaCl ≤25%
Applications: Recommended for use in mixed seasonings, snacks, meat products, soups and marinades to enhance flavor and umami.