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  2. Softe ® that softers meat and fish shellfish ® (livestock and fish shellfish quality improvement agent) (Musashino Chemical Laboratory, Ltd)
Softe ® that softers meat and fish shellfish ® (livestock and fish shellfish quality improvement agent)-Softast®
Softe ® that softers meat and fish shellfish ® (livestock and fish shellfish quality improvement agent)-Musashino Chemical Laboratory, Ltd

Softe ® that softers meat and fish shellfish ® (livestock and fish shellfish quality improvement agent)
Musashino Chemical Laboratory, Ltd

Musashino Chemical Laboratory, Ltd's Response Status

Response Rate

100.0%

Response Time

22.6hours

Relatively Fast Response

About This Product

■ Characteristics

・ Softe ® is a meat softener and quality improvement agent for meat and fish shellfish processing, developed based on the concept of “soft and delicious”. -Alanin contained in Softe ® is an ingredient with umami and sweetness. It is known not only in meat, but also with the aging of meat, contributing to the taste of the final processed product. ・ On the other hand, it has a masking effect, not only suppresses the flavor of alkali in the preparation, but also has the effect of increasing the product value by relieving the unique odor of imported meat, internal organs, and beast meat. ・ It is highly effective in softening meat and fish shellfish, and is characterized by the unique smell of meat and fish shellfish and the easing effects of fresh smell. ・ It shows a softening effect even when the skin is hard, such as a waste chicken (patent application). ・ The quality (softness, moist feeling) after freezing, thawing (softness, moist feeling), juicy texture (appearance / volume) improves, natural texture (fiber feeling and chewy), even if you can. There is also a characteristic of softness and delicious but lasting. ・ Because it is not an enzyme preparation, it is not necessary to manage strict temperature and time. ・ It can be used properly with immersion, tumbling, etc. according to the application. ・ Use is spreading not only in Japan but also overseas, for central kitchens, supermarkets, and nursing care foods, etc.

■ Display examples in food

PH adjustment, sorbit, seasoning (amino acids)

■ Basic usage and effects

・ This product is 0.5 to 1.5%for the meat weight. ・ Add the diluted solution of this product to the meat and insert it well. ・ Static and aged in the refrigerator for about 3 hours to one night. ・ After the seasoning, cook cooking. * If you add a seasoning, please give it after aging. Sales may be added, so please use it as much as that.

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    Softe ® that softers meat and fish shellfish ® (livestock and fish shellfish quality improvement agent)

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1 Models of Softe ® that softers meat and fish shellfish ® (livestock and fish shellfish quality improvement agent)

Image Part Number Price (excluding tax) Packaging units / loads Care between single products and mixtures CAS number Character PH
Softe ® that softers meat and fish shellfish ® (livestock and fish shellfish quality improvement agent)-Part Number-Softast®

Softast®

Available upon quote

1kg (interior aluminum bag) x 12 cardboard boxes

blend

144-55-8 (hydrogen Na), 302-72-7 (Alanin), etc.

White to pale yellow powder, there is no smell or slightly unique smell

8.0 (2.5%aqueous solution)

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About Company Handling This Product

Musashino Chemical Laboratory, Ltd

Response Rate

100.0%

Response Time

22.6hrs

Company Overview

Musashino Chemical Laboratory, Ltd, established in 1949 and based in Tokyo, Japan, is a manufacturer and distr...

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