COMPOSITIONS FOR IMPROVING FLAVOR AND SAFETY OF MARINATED MEAT PRODUCTS

摘要

A concentrated vinegar mix comprising an equimolar ratio of acetic acid to sodium acetate is described. The concentrated vinegar mix is produced from vinegar having a grain value of about 200 to 300. The vinegar is neutralized with a neutralizing agent, concentrated and admixed with a volume of untreated 200 to 300 grain vinegar to form the concentrated vinegar mix.