Description
Natural preparation for injection of meat products. Gives the taste of smoking, evenly distributed over the entire thickness of the product, increases the yield of finished products and shelf life.
The use of smoke flavoring does not have a strict dosage, since the addition rates depend to a greater extent on the composition of the recipe and the taste preferences of consumers. Also, the concentration may depend on the raw materials used for the production of products: pork, beef, chicken, protein supplements.
The smoking time of the product is reduced by up to 30%.
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