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DMP¡ªPRESERVATIVE AGENT FOR MINCED FILLET
 The preservative agent for minced fillet can make the water molecules and the minced fillet fully integrated£¬formed on the surface the protective film, to prevent moisture in the frozen food, thawing process from great losing, and enhance the minced fillet flexibility, in the meanwhile maintain the nutrients as well as to inhibit the growth of micro-organisms.
The scope of application: Surimi fish balls and surimi products.
Characteristics: Water-holding, keep fresh, whitening, improving quality
 Hold water¡ªThrough the product¡¯s Emulsifying sequestration effection, it can prevent the water and nutriments losing in the course of putting on shelves, freezing and cooking, Significantly increased the products¡¯water holding capacity and flexibility.
Keep fresh¡ªThrough the product¡¯s emulsifying sequestration effection, and the antioxidant protection film formed on the surface of the aquatic products, it can effectively maintain product freshness, inhibit microbial growth and prolong the shelf life of food.
Improve quality¡ªThis product can play whitening, r etaining shape and enhance the role of flexibility.
Advantage: Seafood processed with this kind of product meet the regulation of FDA and EEC.
Appearance: White granular powder.
Using method: Put 0.3-0.6kg this product into 100Kg minced fillet while stirring, continue stirring for more than 15 minutes after completely adding, to ensure uniform dispersion, and then can be refrigerated or frozen.
Key point: To stir the solution averagely.
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