Especially For Baoyi, Baoling Seafood Phosphate Product Improver Series

BOLING5 BOLING 5H BOLING 5HA
Specially for freezing peeled shrimp,stripped shrimp, and various kinds of fish seafood. It is a built Phophate antistaling with fast freezing, retaining water, holding up water, antistaling and antioxyenation of fat,improving the colour. Besides, it has anti-browning,(with stripped shrimp, anti- ); 5HA is the special odor treatment for the seafood who has odor. Usage: Soluted in water with a 1:1 ratio. Temperature: 4-6, normal amount is 2.5-3%, Soaking time, say, stripped shrimp:4-5 hours.

BOLING 325 BOLING 325H
A Compound Phosphate Antistaling especially for cephalopodous seafood freezing, with fast freezing, retaining water, holding up water, antistaling, improving color effect. For freezing sleeve fish with head and tail cut off,baby sleeve fish,cuttle fish, eight-claw fish. Among them, 325H is specially for squid bubble, baby cuttle fish, eight claw fish's anti browning.Usage: Solute in water. Ratio: 1:1, water temperature6-10, soaking time 20-24 hours. Quantity: 2.5-3% of the material quantity.

BOLING 514
A specialised Compound Phosphate for minced fillet processing, to preserve its flexibility, improve its myfoibril extraction, has anti-corrosion effect against protein deterioration during the fish freezing process. After potch, dehydration, put in the minced meat, 0.2-0.3% of the material, stir well.

BOLING 515
A specialised compound phosphate for fish ball. Has good result on its strength, flexibility, water detention. Especially the one for steaming, boiling and frying fishball. At the beginning of chopping and mixing, add 0.3% of the total quantity of minced fish.