復配水分保持劑（水產(chǎn)品專用）/Compound phosphates for aquatic products
選用優(yōu)質(zhì)的食品級磷酸鹽單體作為原料，采用先進的混合工藝復配而成。產(chǎn)品種類豐富，可調(diào)節(jié)pH范圍廣，應(yīng)用于各類肉制品、水產(chǎn)品等的保水、增重及護色等。
1、甲殼類/Crustaceans
應(yīng)用效果Effects:
①優(yōu)良的溶解性，在冰水中能快速溶解；
Dissolve quicklyin ice-cold water without caking.
②減少產(chǎn)品在冷凍、解凍、蒸煮過程中的水分損失，提高得率；
Reduce juice loss during processing, thawing and cooking, thus improve product yield.
③有效保持產(chǎn)品自身原有的顏色和品質(zhì)。
Protect the natural color and flavor of seafood.
2、魚片類/ Fillet
應(yīng)用效果Effect of Application
①具有顯著的保水增重和保鮮效果，提高產(chǎn)品出成率；
Improve water binding capacity and quality.
②減少產(chǎn)品在冷凍和儲藏過程的水分損失；
Reduce the juice loss during frozen and storage.
③使冷凍魚片具有更好的外觀及組織結(jié)構(gòu)，最大程度保持魚片原有滋味。
Improve appearance and retain natural flavor and texture of fillet.
3、魚糜類/Surimi
應(yīng)用效果Effects
①增強魚糜制品的保水能力，減少冷凍失水；
Improve water binding capacity, reduce the weight loss .
②有效防止魚糜制品冷凍變性，延長貨架期；
Prevent refrigerationdegeneration of surimi products.
③提高魚糜制品粘合能力，增強魚糜制品的凝膠強度；
Enhance the gel strength of surimi products.
④使魚糜制品富有彈性，表面光滑。
Improve elasticity and smooth of surimi products.
4、軟體類/ cephalopoda
應(yīng)用效果Effects:
①有效去除秘魯魷魚酸味，無特殊異味；
Remove unpleasant taste of Peruvian squid.
②具有保水增重和保鮮效果；
Improve water binding capacity.
③防止水分在冷凍貯藏、熟化等過程中的流失；
Reduce the weight loss during processing, frozen and cooking.
