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DMP¡ªPRESERVATIVE AGENT FOR COOKED PRODUCTS AQUASORB
 This product can be fully integrated with the water molecules£¬on which surface to form a protective layer£¬can effectively prevent water cooked in the processing of aquatic products, refrigeration and cooking in the process of erosion, so as to achieve preservation, the purpose of weight gain; At the same time, this product can reduce the microbial indicators, to extend the shelf life of products to prevent aquatic metamorphism.
 The scope of application: Cooked shrimp, cooked squid flowers etc.
Appearance: White granular powder
Characteristics: Water (by weight), preservation, color, quality improvement
 Foam character¡ª¡ªCan significantly improve the processing of aquatic products, refrigeration, cooking, such as the weight of the course and its water holding capacity, to prevent aquatic products on shelves, refrigeration, cooking in the process of moisture loss.
Quality Improvement¡ª¡ªThe passage of the goods Emulsifying sequestration, so that the product molecules and water molecules and the formation of emulsified meat molecules chelate state, thereby enhancing the fresh products, the flexibility and texture.
Keep fresh¡ªSequestration through the emulsion and in aquatic products formed on the surface of the antioxidant protective film, the goods can effectively maintain the freshness of aquatic Frozen prevent the storage in the process of moisture and nutrient loss, inhibit microbial growth, the extension of aquatic products The shelf-life.
Advantages: Processing products with this kind of agent is in line with the FDA and EEC requirements.
Using method: Put 2.5 ~ 3 Kg of the product dissolved in 100 Kg water, the water temperature controlled at 0 ¡æ ~ 5 ¡æ between fully stirred to make it completely dissolved, then 80 Kg of cooked products totally immersed in this solution, the soaking time for 2 -- about five hours, while stirring once every 30 minutes. (Soaking time can be in accordance with the actual situation of aquatic products and customer product weight requirements can be properly adjusted.)
Critical Control Point: Fully immersed completely dissolved stirring from time to time
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