First, the main components: 
 Phosphate, sodium ascorbate 
 Second, the product performance: 
 This product has adjusted the PH value of the shrimp and complexation, so that deviation from the isoelectric point of protein, complex copper, iron, calcium ion, ionic strength, increase muscle, myosin in favor of dissolution, thereby enhancing the shrimp's water holding capacity; the goods PH buffer can improve the taste and texture of shrimp. Therefore, using this soak shrimp in the frozen process, the reduction of ice crystal precipitation and prevent juice loss after thawing. With water, and preservation, the role of weight gain. 
 Third, use: 
 This product will be 2.5kg stirring slowly add the ice water 100kg2-5 ℃, fully dissolved, the solution will soak shrimp 100kg 3 hours, stirring once every half hour, the operation looks after the water drained into the freezing process. 
 Fourth, storage and shelf life: 
 This product should be placed in a cool dry place, shelf life of two years. 
 V., packaging specifications: 25kg / Bag