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Preservative agent for fillet
 The
product can kill off the microbe on the seafoods and in the
water, wipe off the smell of fish. On the premise that don't
damage the orgamise of fish body, keep seafoods fresh and
brighten.
Range of application: All kinds of fillet.
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.
The appearance: Colorless liquid.
Operation method:
The ratio of water to product is 100:2, the temperature is
0-10 , put the aquatic product in the solution, soaking for
0.5-1 hours.
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