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产品详细信息
复配水分保持剂(水产品专用)

复配水分保持剂(水产品专用)/Compound phosphates for aquatic products

选用优质的食品级磷酸盐单体作为原料,采用先进的混合工艺复配而成。产品种类丰富,可调节pH范围广,应用于各类肉制品、水产品等的保水、增重及护色等。

 

1、甲壳类/Crustaceans

产品名称

Product

应用范围

Application

建议用量

Recommended dosage

XF-M505B

用于虾贝类制品

Applied in shrimp and shellfish process

 Soaking concentration2~4%

XF-M502C

XF-S301  

应用效果Effects:

①优良的溶解性,在冰水中能快速溶解;

Dissolve quicklyin ice-cold water without caking.

②减少产品在冷冻、解冻、蒸煮过程中的水分损失,提高得率;

Reduce juice loss during processing, thawing and cooking, thus improve product yield.

③有效保持产品自身原有的颜色和品质。

Protect the natural color and flavor of seafood.

 

2、鱼片类/ Fillet

产品名称

Product  

应用范围

Aplication

建议用量

Recommended dosage

XF-S103

用于冷冻罗非鱼片

Applied for frozen tilapia fillets

Soaking concentration2~4%

XF- S104

用于冷冻鮰鱼片、罗非鱼片等制品

Applied for frozen letalurus punetaus fillets, tilapia fillets, etc.

XF-M502C

用于冷冻鳕鱼、鲽鱼、鮰鱼片等制品

Applied for frozen codfish fillets, flatfish  fillets, etc

应用效果Effect of Application

①具有显著的保水增重和保鲜效果,提高产品出成率;

Improve water binding capacity and quality.

②减少产品在冷冻和储藏过程的水分损失;

Reduce the juice loss during frozen and storage.

③使冷冻鱼片具有更好的外观及组织结构,最大程度保持鱼片原有滋味。

Improve appearance and retain natural flavor and texture of fillet.

 

3、鱼糜类/Surimi

产品名称

Product

应用范围

Application

建议用量

Recommended dosage

XF-M301B

用于鱼糜及鱼糜制品

Applied for surimi and surimi products

相当于最终产品的0.3-0.5%

Equivalent to 0.3-0.5% of the final product

XF-M501B

用于鱼糜制品

Applied for surimi products

应用效果Effects

①增强鱼糜制品的保水能力,减少冷冻失水;

Improve water binding capacity, reduce the weight loss .

②有效防止鱼糜制品冷冻变性,延长货架期;

Prevent refrigerationdegeneration of surimi products.

③提高鱼糜制品粘合能力,增强鱼糜制品的凝胶强度;

Enhance the gel strength of surimi products.

④使鱼糜制品富有弹性,表面光滑。

Improve elasticity and smooth of surimi products.

 

4、软体类/ cephalopoda 

产品名称

Product  

应用范围

Application

建议用量

Recommended dosage

XF-S101

用于鱿鱼产品的除酸

Acid scavenger for squid

Soaking concentration1.5~3%

XF- S102

用于软体类水产制品

Applied for cephalopoda

应用效果Effects:

①有效去除秘鲁鱿鱼酸味,无特殊异味;

Remove unpleasant taste of Peruvian squid.

②具有保水增重和保鲜效果;

Improve water binding capacity.

③防止水分在冷冻贮藏、熟化等过程中的流失;

Reduce the weight loss during processing, frozen and cooking.