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Preservative agent for ling
 This
product can make aquatic products combined with water molecule
enough and form the chelate protective membrane on the surface
of seafoods. Thus to keep fresh and increase output. This
product can prevent the water in foods from losing during
freezing and thawing, prevent from rotting and thus to prolong
expiry period of the products.
Range of application: Fillet of ling, 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 100:1, the temperature is
0-10 , put the aquatic product in the solution, soaking for
15 minutes.
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