Pasta products with phosphate complex (Jia Li P) 
 SDF-501 increased the flour water absorption, the gluten of good 
 Smooth texture, fine, do not mix soup is equivalent to 0.3% of the final product 
 SDF-502 对 good effect of frozen dumplings, the results showed that the meat after adding SDF-502 can improve the color of the meat to increase tenderness, elasticity and water retention. In the meat and vegetables, stuffing mix to add 502 increase water retention and fillings, to prevent the outflow of thawed juices and vegetables, browning, so as to solve dumplings dumpling skin color deepened after thawing problems. Meanwhile, add the stuffing after SDF-502 can significantly improve the taste of dumplings. In skinned phosphate can be added to improve the dumpling skin color, increase the sense of elasticity and smoothness.