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DMP—PRESERVATIVE AGENT FOR FISH
 The preservative agent is composed of natural antioxidants, quality improvers and stabilizer. It can effectively improve the body's water-holding capacity, and prevent the oxidation of fatty fish to prevent its occurrence in the storage period, the mere mention. At the same time, stabilizer to enhance the organizational structure of the antifreeze fish, reduce the extent of the body of frozen dry.
Range of use: All kinds of fish.
Characteristic: Keep fresh, keep water, protect color, keep shape, improve quality.
 Keep fresh——Through the chelation and emulsification of the product, an anti-oxidation protective film will form on the fish surface. It can effectively keep the fish fresh，prevent the loss from the fish in the course of storage and inhibit the growth of the microbe.
Protect color——Can successfully prevent the fish fat from oxidizing and color-changing, keep the luster and fine shape.
Quality improvement——Through the chelation and emulsification of the product, make the molecule of the product and the fish meat combine and form a state of chelation and emulsification, so that enhance the flexibility, and makes it tender.
Advantages: Seafood processed with this kind of product meet the regulation of FDA and EEC.
Appearance: White granular powder.
Using method: To take 2.5-3 kg of 100 kilograms of the product and dissolve in water 0-10 ℃ fully mixing, pair uniform solution, 80 kilograms of aquatic products will be completely immersed in it, soaking 1-3 hours, stirring every 20 minutes once.
Attention:
The use of ratio and soaking time should be the basis of fish size and the effect of the different customer requirements, make the appropriate adjustments.
The fish must be completely submerged in the solution, and called for regular mixing.
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