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Sundried Tomato Basil Marinade

One of our best marinades for chicken! The pieces of sundried tomato give this seasoning a nice sweetness that goes well with the basil. If you are looking for a chicken marinade to add to an Italian pasta dish this is the one!
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SKU: G4550601490

Availability: In stock

9+ In stock
 
Product Name Warehouse Comotara
(Pickup Only)
Sundried Tomato Basil Marinade - 25 lb 40 4
Sundried Tomato Basil Marinade - 12.5 LBS 37 0
Product Name Price Qty
Sundried Tomato Basil Marinade - 25 lb
$13.99
  • Buy 12 for $12.99 each and save 8%
Sundried Tomato Basil Marinade - 12.5 LBS
$8.99
  • Buy 12 for $7.99 each and save 12%

Details

Details

Sundried Tomato Basil Marinade

Excalibur Seasoning

One of our best marinades for chicken! The pieces of sundried tomato give this seasoning a nice sweetness that goes well with the basil. If you are looking for a chicken marinade to add to an Italian pasta dish this is the one!

Features:

  • 0.65625 lb package
  • Seasons 12.5 lb of meat
  • Use 0.65625 lbs. of seasoning plus 36 oz. of cold water to 12.5 lbs. of meat
  • 1.3125 lb package
  • Seasons 25 lb of meat
  • Use 1.3125 lb of seasoning plus 5 lb of cold water to 25 lb of meat

Meatgistics - Walton's Learning Center

Learn about How To Make Juicer Meat Products in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Why is Sodium Phosphate an important ingredient for a marinade?

Phosphates are used in meat products to increase water holding capacity and increase yields, which helps in making a juicier final product. Also known as Cold Phosphate and used at a rate of 2 oz per 25 lb of meat. By using sodium phosphate in meat products, the pH level of the meat is increased and moved away from its natural isoelectric pH point (which is around 5.2). As the pH shifts away from the isoelectric point, the water holding capacity of meat products is increased because there are more available negative protein charges for water to bind with. Sodium Phosphate also increases the water holding capacity by increasing the distance between proteins which in-turn allows for more water to enter the meat product and the water is held in the myofibrils by its capillary forces. Cold Phosphate and Sodium Phosphates can also help increase the shelf life of food products because of its antioxidant properties which reduce the rate of lipid and fat oxidation.

Additional Info

Additional Info

SKU G4550601490
Expert Review Stars No
Ratings 0.0000
Reviews 0
Manufacturer Excalibur Seasoning
Manufacturer Part Number No
Ingredients Salt, Hydrolyzed Soy Flour and Whey Protein Blend, Sundried Tomatoes, Dextrose, Sodium Phosphate (9.5%), Spices, Paprika, Dehydrated Garlic, Corn Starch, Vinegar Powder (Maltodextrin, White Distilled Vinegar, Modified Food Starch), Spice Extractive. Conta
Usage No
Requires Shipping Upcharge No

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