|
|
 |
| Phosphate momomer series (Food Grade) |
Main ingredients: Condensation polymerization phosphate appearances of different chains
Appearance: White particle or powder
Standard: Q/320928CSX001-2004
Use: Suitable for the scrappy and emulsification type of meat products, for instance Frankfort sausage, hot dog, chicken sausage, Hamburg cake , Ham sausage, instant noodles, vermicelli and rice noodles process etc.. It is a kind of high-quality additive for marine product which effectively keeps the original flavor of marine product and strengthens the mouthfeel and texture. Meanwhile it largely reduces the waste in the process, making products surface rich gloss and obviously improve the quality of products.
Packaging: interior plastic liners and outside woven bags. 25kg / bag or according to customer's need.
Remark: Our company can offer many types of multipolyphosphate according to the customer's demands.
|
|
| Compound Phosphate (for meat products) |
Pickling agent : SDF2011 SDF2022
Hygiene licence: Su 2004 No. 0071
Standard: Q/320928CSX001-2004
Instructions:
Range of application: This product could be used through injecting or rolling to pickle ham, sausage and meat products. With its strong permeation ability, the product could make meat tender, original flavor, color and luster and consequently, lengthen the expiry date. The finished products organized closely , flexible, and the producing rate is high.
Main ingredients: Compound phosphate , hydrosol , antioxidant.
Use: Mixing the product and other additive evenly and dissolving them to cold water to be salt solution, and injecting this mixture solution to meat. Rolling meat for 18-36 hours in the temperature of 2-5℃.
Recommend dosage: 5%-1. 5% of the product or 5-15 grams / kilogram of product.
This product does not include sodium nitrate, if needed, please add accordingly.
Note: Keep and transport dampproofly, sunproofly and antipollutionly.
Quality guarantee period: Two years. |
|
| Whitening Agent (powder) for sleeve-fish (mollusc) |
This product is a kind of good agent, it could whiten, protect color, disinfect, antisepsis for marine products,and do not change the flavor of the products, without residue and causing the pollution of the environment .
Aappearance: Colourless and smellless powder, being easy to dissolve in the frozen water. It is safe, nonpoisonous , harmless to the human body.
Range of application: To whiten mollusc such as the squid, octopus and inkfish ,etc.
Function: The product could stabilize the musculature of the cephalopod and the natural color, keeping the skin peculiar luster and musculaturea quality, and have obvious efficiency of whitening.
Usage and Dosage: The adding amount is 0. 2-0. 3%, and 1% of salt at the temperature between 5 to 10℃; then soaking it for 6-8 hours and mixing it once every 20-30 minutes in the course.
Advantage:1. Adding amount is 0.2% to 0. 3%, needn’t add much more. 2. It could make products quickly and efficiently brightened. 3. The craftwork is simple and easy to operate.4. Not containing phosphate, and specially used in processing aquatic products for export. 5. whitenning function could last for a long time.Remark: Adding amount and soaking time depend on fish’s  body size. Washing the fish with water after being soaked.
Notes:1. Stainless steel and plastic barrel should not to be used in production process.2. Store it in shady, cool and dry environment. |
|
| Fresh-keepingagent for sleeve-fish weigh-increasing |
The appearance of the product is white powder without odor. It is safe, nonpoisonous, and harmless to the human body and easy to dissolve in water. The product is made by mixing food additives which is certified by the country.Main ingredients:Starch, Potassium carbonate, sodium ascorbic acid.
Application: Removing acid, increasing weigh and keeping fresh for sleeve-fish, octopus, inkfish and other aquatic products.
Function:The product could disinfect, sterilize and anti-oxygen for squid products and it could protect squid’s musculature and texture. And more, it prevents the deformation of fat and have chelation to the metal ion so as to maintain the characteristics of the product. Even after frozen for a long time, the frozen food is still no unpleasant odor and its color is natural and protein structure is kept well. It also has the properties of acid-removing and water-retaining in aqutic product processing.
Advantage:
1. Effective in weigh-increasing.It could make the product increase weight up to 20-30%.
2. Craftwork is simple and easy to operate.
3. Keeping the increased weight after the products melted.
4. No leftovers, being nonpoisonous and no side effect.
5. Very little of the content of phosphate in the product, specially used in the aquatic products export.
Usage and Dosage:Taking 0.6 to 1 share of this product to 100 share of water of 5℃-10℃, and adding 1 share of salt with fish 80-90 share, soaking them for 8-12 hours, and mixing once every  20-30 minutes in the course.
Remark:Adding amount and soaking time depend on fish’s body size. Washing the fish with water after being soaked. |
|
| Fresh-keepingagent for shelled shrimp weigh-increasing |
Main ingredients：Phosphate, Sodium
Ascorbic acid Function：This agent could adjust PH Value of shelled shrimp and assemble metal ion such as copper, iron and calcium to improve the intensity of ion of the muscle, helping the albumen dissolve easily so as to improve the water-holding property of the shelled shrimp. Its ability of PH adjustment could improve the mouthfeel and texture of shrimp.
Using this agent to soak shrimp could reduce the separation of ice crystal in the process of freezing and juice loss after melting. It has the properties of water-retaining, fresh-keeping and weigh-increasing. 
Operation Method:Taking 2. 5kg agent with 100kg ice water of 2-5℃, dissolved fully, then putting 100kg shelled shrimp to the solution and mix once every half an hour, straining surface water to freeze the shrimp.
Store and Expire period:This product should be put in the shady and cool dry place, two years of quality guarantee period.
Specification of
packaging:25kg / bag |
|
| Fresh-keeping agent for prawn |
Prawn antistaling agent takes biochemical agent as its main raw materials. It has strong ability in keeping shrimp and crab fresh and could suppress activation of corrupt enzyme effectively, prevent protein from changing quality and then changing color, thus achieving the goal of protecting the color and keeping fresh.
Application:It has the properties of fresh-keeping, color-protecting, shape-maintaining,and quality improvement. After dealing with the agent and covering trash ice on the surface, the shrimp and crab could be kept fresh for about 7 days and kept natural for 15 days in the temperature of 0℃; while 6 months in the temperature of 18℃ below zero. Pay attention to keep temperature invariable in the course of storing to avoid influencing the effect of fresh-keeping and color-protecting. Lower temperature, better effect of fresh-keeping.
Advantage: This product is " national-level key new products ".The aquatic product after being dealed with this agent is accorded with the regulation of FDA and EEC.
Standard: Q/320928CSX001-2004
Specification: (2. 5 kilogram X10)/ barrel
Usage: Taking prawn antistaling agent of 2kg-3kg to mix with 100Kg water of 0～5℃ to be solution and soaked shrimp and crab in it for 25-50 minutes and then took it out rapidly to freeze with constat temperature(shrimp and crab should be soaked fully in the solution.).
Key control point : Mixing and soaking it evenly and keeping constant temperature while in the course of storing.Notes: Solution could be reused 2-3 times according demand.(first time can soak 25min; 35min for the second time and 50min for the third time).The result is normal.  |
| |
|
|
| Fresh-keeping agent for fillet Whitening |
Sanding brand Fresh-keeping agent for fillet Whitening could kill the microorganism in aquatic products and water, getting rid of fishlike smell.On the premise of not damaging fish's body organization,it could keep product fresh and whitening.
Application:All kinds of fillet.
Characteristic:Has the properties of keeping fresh, protecting color , maintaining shape, and improving quality
Color protecting:Prevent fish fat oxidizing and color changing effectively
Quality improvement:Through emulsification and chelation to improve elasticity and flavor of the products.
Fresh keeping: Through emulsification, chelation and with anti-oxidant protection membrane formed on the surface of aquatic products, this product could keep the aquatic products fresh when frozen. The running water prevents nutrition from losing, and also suppress the growth of microorganism, thereby stabilizing the color and luster of food and making its appearance  beautiful and mouthfeel delicious.
Advantage: It is processed according with FDA and EEC.
Appearance:White smooth powder.
Operation Method:Puting aquatic products to the solution, soaked it for 0. 5 to 2 hours. |
|
| Water-retaining agent for aquatic products |
The product is white powder of odorless, easy to dissolve in water. It could suppress bacterium, hold water and prevent albumen from changing quality. Furthermore, it has the function of strengthening joining forces and permeation strength between meat and water, improving the ability of water-retaining and anti-oxidant of the aquatic products, and preventing water loss in the course of refrigerating and melting of aquatic products. As a result, water-retaining agent improves the natural quality of meat product and lengthens the storing period. This agent accords with FCC and ECC relevant regulations of food additive.
Properties of product:Quality improvement: Utilizing emulsification function of molecule which can combine meat and water molecule together to strengthen joining forces and permeation strength between meat and water and consequently, makes the aquatic products more tender, elastic and delicious.Water-retaining property:It could increase the weight of the aquatic products in the course of processing, freezing preserving, unfreezing etc. and meanwhile improve water-retaining function, prevent the products in the loss of the moisture in the total process. Fresh-keeping and color-protectionWith its emulsification function and anti-oxidant protection membrane formed on the surface of aquatic products, the agent could effectively keep aquatic products fresh, suppress bacteria to grow and keep the color stable.
Application:This agent is used to increase weight and hold water for aquatic products as the squid , octopus, ink fish , sliced fish, shrimps, etc.. Meanwhile, it could reduce the loss of moisture, improve the quality of the aquatic products. It is also to be used in the processing of roast fillet and squid slice and other dry aquatic products. Operation method:Takes water-retaining agent of 3 copies and adds 100 copies of running water, making it fully dissolved and mixing evenly into the solution, soaking the aquatic products in it and that it is.
Aquatic products of freshly frozen:Fish (shch as squid , octopus , ink fish ) , scallop should be soaked for 5 to 10 hours. Fish fillet soaked for 10 to 20 minutes and shrimps soaked for 2 to 4 hours.
Dry aquatic products: Squid strip: Add the weigh of water-retaining agent of 3% of the weight of squid strip directly after the strip was made; 
Roast sliced fish: Add the weigh of agent of 3% of the weight of fresh raw materials after the materials was bleached.
Notes: Consumption of the agent and its function time could be adjusted according to respectively demands.
|
|
| Compound phosphate for meat products |
Hygiene licence : Su (2004 ) No. 0071
Sstandard: Q/320928CSX001-2004
Instruction:
Range of application: This Compound phosphate often used in pickled meat food processing such as beef, sausage, roast meat and ham,etc.. It could improve products quality, water-holding ability, and elasticity. And meanwhile it makes meat slice bright and clean, compact, kind mouthfeel and hihgh producing rate.
Main ingredients: Compound Sodium Phosphate and Potassium Phosphate
Operation method: Mix Compound phosphate with other additives evenly, and add 10 times of water to mix fully, then adding or pouring the pickled solution into meat to pickle it. Injecting or rolling and rubbing are all available. It should pickled for 18-36 hours at the temperature between 0℃-5℃.
Recommend consumption: 0.3% to 0. 5%. of the products, namely 3-5 grams / one kilogram of products. This product does not include Nitrous Acid.if need to make color appear,  please add separately.
Note: Keep and transport dampproofly, sun-proofly and antipollutionly.
Quality guarantee period: Two years. |
|
|
|
