Additive for sausages and similar meat products with vegetable skin is made from powdered mixture of calcium acetate, sodium alginate and polyphosphates

摘要

Additive consists of powder of calcium acetate (2 - 20%), sodium alginate (0.1 to 15%) and polyphosphates (1 - 20%) mixed with meat prior to extrusion. The mixture also contains meat extract flavorings (5 to 40%) to mask taste of vegetable skin, with added sugar, spices, colorants and anti-oxidants. The mixture is added to the meat at a rate of 1.5 to 7% by weight.