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Preservative agent for peeled
squid
 The
product can be combined with the non-polar group of the seafood
and can adjust the PH value of the seafood, thus the seafood
can hold water and keep fresh. The product can decompose the
colorful substance of seafood to colorless substance, then
discolor and whitener the seafood. Meantime, the product also
has functions in antisepsising, disinfection and it can cut
down the animalcule guideline in the seafood.
Range of application: Peeled squid, cuttlefish and
octopus.
Special quality: Hold water (increase weight),
keep fresh, protect color, protect shape, improve quality.
 The steeping
nature-This product can increase the weight of seafoods and
hold water in the course of processing, freezing, cooking,
etc.
Improve
quality-Through the emulsification and chelation of the product,
it makes the molecule of the product form the chelate and
emulsifying state with the molecule of water and the meat.
Keep fresh-Through
the emulsification and chelation of the product and forming
antioxidant protective film, thus the product can effectively
keep the freezen seafoods fresh, prevent the water and nutritional
component from losing, inhibit the growth of microbe, keep
seafood fresh, good shape and delicious.
Excellence: The products using this product to
process, meet the regulations of FDA and EEC.
Operation method:
Pretreatment:
Put the 1# product about 0.3-1kg into 100kg of water, the
temperature is 0-10 , add 2# product about 0.3-1kg at the
same time, then put 100kg peeled squids in the solution, soaking
for 1-2 hours, after that add 3# product 0.3-0.5kg£¬soaking
for 30 minutes.
Process
to keep fresh: put the preservative agent about 0.5kg into
100kg water, the temperature is 0-10, put the squid of the
pretreatment in this solution. Drag the squid out after soaking
for an hour, abundant rinsing till being neutral to the surface.
Attention: This method should vary with the fish's
size of body and customer's requiring. Wear the emulsion glove
while processing, avoid touching the skin.
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