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DMP¡ªPRESERVATIVE AGENT FOR FILLET
 This product can make the fish fillet molecules and the water molecules fully integrated£¬form a protective film on the surface of the fillets, can effectively prevent the water from losing while processing, freezing, thawing,
Have the fillet got weight and hold water. At the same time, can inhibit the growth of micro-organisms, prolong the, extend the shelf life of fish.
The scope of application: Various types of fish
Characteristic: Keep fresh, hold water(gain weight), protect color, improve the quality.
 Keep fresh¡ªThrough the effect of Sequestration emulsion, it can help to formed on the surface of fish an antioxidant protective film, which can successfully keep the fillet fresh, prevent the water and nutrients from losing in the course of processing and freezing. Inhibit the growth of micro-organisms, prolong the storing time and make the food looks well.
Hold water¡ªTo maintain the original water not the loss from fish, and ppropriately increase the water£¬to maintain the appearance and flexibility, make the fish delicious.
Protect color¡ªTo improve the fish's color£¬so as to enhance the degree of fresh with the products.
Advantage: Using this product processed aquatic products, in line with the FDA and EEC requirements.
Usin method: To dissolve 2.5-3 kg this kind of product into 100 kilograms of water£¬control the temperature under 10¡æ., make it fully dissolved before the 80 kilograms of fish added into this solution£¬soak the fish fully for about 2 hours, stir it every other 20 minutes.
£¨if shaking-machine is adopted, only about 30 minutes shaking is OK£©£¬then fish out and get it frozen.
Attention:
The use of ratio and soaking time should be appropriately adjusted on the basis of fish species and the effect of weight gain which the customers required. Gently stirred uniform while soaking. The use of shaking is better than still standing in water with weight gaining.
Weight gain rate is different due to the raw materials, the quality of products, soaking time, soaking temperature, water quality and other factors
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