Introduction of the fresh-keeping function of mol go’shti va qo’y go’shtini maydalagich

1. Vitamin B1 stays in the body for a short time and will be excreted in large quantities. The beef and mutton slicer contains alliin and alliase, which will produce allicin after contact with the two. The combination of vitamin B1 and allicin in meat is naturally incompatible. Disordered garlic thiamine, thereby further increasing the content of vitamin B1 in the meat.

2. Allithiamine in the beef and mutton slicer can also prolong the residence time of vitamin B1 in the human body, and improve its absorption rate in the gastrointestinal tract and utilization rate in the body.

3. The beef and mutton slicer can better ensure that the vitamin B1 is not disordered, and it also contributes to your health.