The complex medicine increasing periods of storage, supporting freshness coloring. Contains antioxidant.
- has bakteriostatichesky properties
- increases periods of storage: for boiled and p / to sausages - 14 days, for products under vacuum - 28 days for semi - finished products (depending on a spepena of processing and a form of packing) from 3 to 6 months. Promotes formation and stabilizes color of products.
It is applied to production: all types of products from meat and poultry.
Structure: salt, E 262 stabilizer і, U 301 antioxidant, sugar, regulator of acidity E 331 ііі
Consumption rate: 0,5 - 3g. on 1 kg of forcemeat.
Method of application: Medicine should be added at the beginning of crushing or in the course of hashing.
Frishita is also recommended to be applied in an initial stage of cutting of meat as antimicrobic means, for stabilization mikroflor_ meat and prevention of processes of damage (decomposition).