Seafood processing
Affiliated Classification:
Compound Phosphate
Application |
Features |
Product Code |
Water retention and color protection of frozen fish, shrimp, and cephalopod seafood |
It can be quickly dissolved in different concentrations of brine water;It can still maintain the natural flavor 、preventing browning of seafood products and reduce soap flavor while ensuring high productive. |
P34 S60 S70 S100 TSPP(High solubility) Fast STPP S59F(Phosphorus free) S60F(Low phosphorus formula)
|
Surimi |
Effective in improving the elasticity and productivity of surimi products |
S42 |
keywords:
Compound Phosphate
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flavor
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