| 摘要 |
FIELD: food products. ^ SUBSTANCE: pickle composition contains, in mass percent: Iota-carrageenan 0.35-0.85, phosphates 1.3-2.9, sodium hexametaphosphate 0.10-0.22, table salt 0.8-1, water 8-10. As phosphates it is used mixture of phosphates E 450, 451, 452 in the proportions of 1:1:1. Composition may contain preservatives, dyes and flavours traditional for specified kind of product. ^ EFFECT: water binding power of meat cells and supporting osmotic pressure on the cellicolous level, increasing of juiciness and finished products output, stabilisation of the colour after heat treating. ^ 4 cl, 4 ex, 1 tbl
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