Ratio: generally per 100 pounds of ingredients red currant dosage of about 50 to 80 grams, but this amount is not fixed, the specific dosage according to the user wants to achieve the effect.

Red currant powder to marinated meat coloring method:

1, before cooking the red currant rice (powder) and seasonings directly into the pot to simmer.

2, in the sauce marinated meat after maturity, in the degree of its appearance coated with a thin layer of red currant pigment solution, but also to keep it fresh for 3 days -4 days, indicating that the red currant rice (powder) has a certain antibacterial effect.

3, red currant powder and other ingredients with warm water and mix well, the turbid liquid directly injected into the meat after tumbling.

Extended information:

1, the red currant powder and seasoning directly mixed with starch or other accessories The seasonings are mixed well during the pre-mixing process, and then added during the mixing or marinating process.

2, with 50 ℃ - 60 ℃ warm water mixing red powder evenly into a thin paste or turbid liquid (water amount of self-defined), appropriate filtration, mixing or marinade process with other auxiliary ingredients together.

3, auxiliary materials can be added to the alcohol meat products can be used to dissolve alcohol red, 30% -70% alcohol dissolved red about 2 hours (stirring appropriately in the middle), all the solution (including precipitation) in the mixing or marinating process with other auxiliary materials.

4, ham, enema products class, in the mixing process with nitrite (nitrate) and other excipients added in proportion to the mixing, mixing well, other processes remain unchanged.

5, Canton style sausage, filling process with nitrite (nitrate) and other auxiliary materials in proportion to the amount of warm water added to dissolve the dispersion, and then add the processed meat particles, stirring and mixing evenly, for curing, other processes remain unchanged.