Biological meat preservative,China BNF price supplier

Company information

Our company has been in this line for many years with good reputation and considerable fundsAll the equipments for production are the most advanced with high quality in domestic, all the sysems like fermentation system, purification system and synchronized supporting system are all automatical. Meanwhile, the managing system is a successful example, we had obtained ISO9001-2008 quality management system and the ISO22000-2006 food safety management system certification.

Our comany is strong in scientific research, with an experienced Research and Development team, closely and widely cooperates with many biotechnology, food industry research & industry institutions, our company is professionally committed to research, production and popularize biotechnology and natural food additives based on high standards. We are dedicating to building a world-famous brand for Chinese natural food additive industry

Natural Preservative for Meat Products

 After repeated research and demonstration, our company finally developed a series of food preservative.
BNFR091, a new kind of biological preservative well-composed by a variety of bio-active ingredients, can widely resist many micro-organisms which can cause meat . This product can significantly prolong the shelf life of product, easy to use, harmless, nutritional to human, keeping the flavor fresh, it is totally a green biological preservative.

Characteristics

1. Completely harmless to human; 
2. No harmful affect to the digestive tract flora and degradation of the food; 
3. Wide bacteriostatic range.This product is a broad spectrum anti-bacterial, good effect, and safer excellent green biological preservative which has a strong inhibition of yeast, bacteria, fungi reproduction. They are especially restraining to the object as follows: Pseudomonas genus, Micrococcus, Bacillus, Enterobacter spp, Vibrio, Vibrio spp, Lactobacillus, fungus, aflatoxin, botulinum toxin, E. coli, Salmonella , Proteus spp, Lactobacillus casei, Lactobacillus bacteria, heat-resistant Bacillus, Streptococcus thermophilus, lactic acid bacteria, Staphylococcus aureus glucose and other Gram-yin,-positive bacteria, yeast, etc.;
4, PH stability;
5. Light stability;
6. Temperature stability: adaptability -5 °C - 210 °C. After 30 mins of 180 °C there is no affect to the freshness.

7.Used in Chicken feet with Pickled Peppers

Method

This product is dry powder. You can mix it with raw materials, by adding the amount of about 0.05% if it is a kind of gut product; For meat products ( including all kinds of meat, chicken, duck, etc.), when used as needed dubbed in aqueous of about 0.1% which will be need to keep fresh meat immersed in preservation, to ensure that the surface of fresh meat, chicken, inside and outside, which should be all dipped, then out and dry, keep the meat in 4 °C and save it. Or sprinkling the preservative of water on them.

Date Analysis

1,Color Changes

Meat without preservative can keep original color only 3 days,and with preservative,it last for 18 days.

2,Smell Changes

 Without preservative, original smell of meat lost after 3 days,and 12 days later become smelly,

and with preservative,it last for 21 days.

3 ,Elastic Changes

4 Viscosity Changes