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Preservative agent
for crab
 The
product can make seafoods combined with water molecule effectively
and form the chelate protective film on the surface of the
seafoods. Thus to keep fresh and increase output. In the meantime,
prevent the nutrient component of crab steak from damaging.
The product can prevent the water in seafoods from losing
during freezing and thawing, prevent seafoods from rotting
and thus to prolong the expiry period of the products.
Range of application: Crab steak, 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 100:3, the temperature is
0-10 , put the crab into the solution, soaking for 5-6 hours.
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