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Preservative agent for meat
shrimp
 This
product can make aquatic products combined with water molecule
effectively and form the protective membrane on the surface
of the seafood. Thus to keep fresh and increase output. This
kind of method has already been approved generally and adopted
extensively in the world. This products can prevent loss of
the water in the course of freezing and thawing, prevent from
rotting and thus to prolong expiry period of the products.
Range of application: Shelled shrimp, shellfish,
fillet fish, crab are arranged, etc.
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.
Appearance: White powder.
Operation method:
The ratio of water to product is 100:2.5, the temperature
is 0-10 , put the aquatic product into the solution, soaking
for 2-4 hours.
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