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Preservative for peeled
squid II
 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:
The ratio of water to product I is 100:2.5, put the squid
in the solution, soaking for 2-3 hours, then gain the fish
and put it in the solution which ratio of water to product
II is 100:0.3-0.5, soaking for 30 minutes.
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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