Nantong Youpu Preservative Technology Co.,Ltd.

DMP—PRESERVATIVE AGENT FOR SQUID OF PERU

This product can effectively promote acid decomposition in the squid of Peru，and it can remove the taste of acid and acerbic，so that to improve the taste. At the same time, but also with the non-polar group of the squid combining，adjust the pH value of the squid，so that deviated from the isoelectric point（Isoelectric point of the lowest water holding capacity of aquatic products），in order to play a weight gain, water retention, preservation role.

The scope of application: Suit peeled Peru squid, squid Chile's production processing.

Characteristics: Remove acid, Shibuya，to improve texture, water weight gain, keep color fresh.

Quality Improvement ——Peru squid can effectively remove the inherent sour and astringent, its delicious taste pure and fresh squid can improve the degree and flexibility.

Water weight gain ——Can significantly improve the processing of squid, frozen in the process of water-holding capacity, to prevent its refrigeration, transport, shelf life, cooking in the process of moisture and nutrient loss, and improve the processing of squid into the rate.

Keep fresh——Sequestration through the emulsion and in the squid formed on the surface of the antioxidant protective film, the goods can effectively maintain the freshness of squid Frozen inhibit microbial growth and prolong the shelf life of Frozen squid.

Advantages: Using this product processed aquatic products, in line with the U.S. FDA and the European Union the relevant provisions of.

Using method: This product according to the ratio of 2.5-3% soluble in cold water, the temperature was controlled at 2-5 ℃, the squid completely submerged in which every 20 minutes mixing time, 20-24 hours after immersion washing can remove. If whitening requirements, can be done deacidification procedure will remove Add squid 2-5 ℃ in the ice water then add 0.5-0.8% of the Brightener about two hours of immersion, you can remove frozen.