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Preservative agent for fish
 The
product is made up of the improving agent of quality, natural
antioxidant and steady agent. It can adjust the PH value of
the water and improve the characteristics of holding water
of the seafood. In the meantime, the product can effectively
inhibit fish fat from oxidating, prevent seafoods from changing
yellow and changing other color.
Range of application: Yellow-fin tuna colored fish
and other fish.
Special quality: Keep fresh, protect color, protect
shape, improve quality.
 Protect
color-It can prevent fish fat from oxidizing effectively and
the color from changing.
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.
peration method:
The ratio of water to product is 100:3, the temperature is
0-10 , put the seafoods into the solution, soaking for 15-30
minutes.
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