Most foods contain phosphate ingredients used in food processing in the functional food additives. It is widely used in fish and aquatic processing of the main functions are as follows: 
 1) phosphate to actomyosin cleavage to increase the water holding capacity, reduce the food in storage, thawing, cooking and reheating when the water loss, and maintains the texture and tenderness of meat. Phosphate in this respect to the second best. 
 2) phosphate to chelate metal ions such as calcium and magnesium, so that muscle tissue has a better water retention capacity. This to best effect polyphosphates. 
 3) phosphate can regulate the pH of the muscle so that muscle protein to maintain muscle swelling and water retention color. This was the best single phosphate. 
 4) phosphate and muscle to form chelate metal ions. Reduce the meat in the process of oxidation occurs, reducing meat caused the discoloration due to oxidation and taste. Therefore, phosphate can keep meat color, smell and taste. 
 Our company produces frozen shrimp and water preserving agent has the following advantages: 
 ￠ constant proportion of different forms of phosphate in the packaging, storage, use of the process will not change 
 ￠ in ice water, excellent solubility, dissolution rate of good 
 ￠ control range of pH values ??in the most appropriate 
 ￠ High-performance, weight gain and water retention rate of 10% -20% 
 ￠ shrimp in uniform in a good infiltration rate, so that shrimp look symmetrical 
 ￠ stable color appearance of shrimp 
 ￠ lower the transparency of the shrimp 
 Shrimp species and processing methods for different customer requirements. Phosphate can not penetrate the heating and processing of shrimp shell and only the former can play a role, so shelled shrimp are normally not used phosphate treatment, unless it is small enough (about 200 / pounds) of cold hard shelled shrimp. Usually in the shrimp, butterfly shrimp and shrimp off the head, bread shrimp processing with phosphate. 
 Recommended materials rate: 
 Frozen fresh water shrimp, 1.5 to 3% of agents 1 to 2% of the shrimp, salt: ice = 1:1 
 Process: 
 1, Preparation of aqueous solutions of ice, about 1 / 3 of ice, 2 / 3 cold water, to ensure that the temperature at 6 ℃ below. 
 2, stirring conditions in the frozen shrimp preservative dissolved in water ice water until completely dissolved add salt, a little ice after mixing saline solution available. 
 3, adding the solution to shrimp, shrimp soak for 30 hours to 90 minutes to the first shrimp soak for 6 to 12 hours. (Fresh shrimp size and different immersion times will vary, but the specific time requirements of the customers may be). Soaking on the way for appropriate mixing. 
 First water soluble preservative frozen shrimp in the water, allows it to dissolve faster. 
 Therefore, the general control of water absorption of 8% is appropriate, the specific situation (water absorption, soaking time), depending on requirements of the customers. Phone 0515-8706968