Compound phosphate (meat special series) meat products improved system SDF101, SDF102, SDF103. Health license: Su Wei fresh Tim card characters (2004) No. 0071 Executive Standard: Q/320928CSX001-2004 use: Application: This products for beef, sausage, sausages, meats and processed meat products such as cured ham. This product can improve product texture, put the water holding capacity, flexibility, sliced ??smooth, fine, good taste, production rate. Main components: sodium - potassium salt to use: This product will be mixed with other ingredients, add water, stir dissolved 10 times, dubbed pickle liquid, add the marinated or injected into raw meat. Injection, tumbling, chopping, soaking all welcome. 18-36 hours of curing time, curing temperature of 0 - 5 ℃. Recommended dosage: Product 0.3% - 0.5%. Ie 3-5 g / kg product. This product does not contain sodium nitrite, for hair color, please be added. Note: storage and transport should be moisture, sun, pollution prevention. Shelf life: two years.