Application of the hottest phosphorus free preserv

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Application of phosphorus free preservatives in seafood processing

food additives based on phosphate/phosphate mixtures have been used in seafood processing industry for some time. Due to food safety and other reasons, phosphorus free preservatives have gradually replaced them

experimental comparison results phosphorus free preservative is a phosphorus free food additive. It not only provides the same chemical reaction, but also is more effective than phosphate mixture, especially in preserving appearance and maintaining color and texture

the effect of phosphorus free preservative has been recognized by most seafood processors, especially in the shrimp processing industry, phosphorus free preservative is safer than phosphate

after experiments, the biggest advantage of phosphorus free preservative compared with phosphate mixture is that the weight of the product increases by 12%~14% after using phosphorus free preservative. After using phosphate mixture, the weight of the product increased by only 10% - 12%. Therefore, phosphorus free preservatives are often used in the processing of raw shrimp, cooked shrimp and frozen shrimp

in the experiment of treating raw shrimp meat with phosphorus free preservative, the weight of shrimp meat increased by about 10% - 15% after soaking. This is also its smallest freezing loss - the weight after thawing. In appearance, texture and color, it looks more natural than using phosphate mixture

in the experiment of cooking shrimp meat with phosphorus free preservative, shrimp meat has higher yield and can reduce their consumption in cooking. This is also its smallest freezing loss - the weight after thawing. The appearance looks more natural, and the texture and taste are better than using phosphate mixture

in the experiment of treating large ice cubes with phosphorus free preservative, there was no shedding, and the weight increased by about 3%~4% after soaking. This is also its smallest freezing loss - the weight after thawing. With phosphorus free preservative, the appearance looks better than with phosphate mixture

advantages of phosphorus free preservative 1 Increase weight during soaking. Compared with phosphate/phosphate mixture, phosphorus free preservative can increase the weight by 1%~5%

2. Use effect

① appearance: with phosphorus free preservative, it can have a natural appearance even without chemical additives. Phosphorus free preservative is a natural food additive. It is opaque, non sticky and will not swell when used to treat raw shrimp meat. When raw shrimp meat is treated with phosphorus free preservative during cooking, the cooked shrimp meat looks white and clean, and even the appearance of shrimp under mixed cutting is perfect cooked shrimp meat. Unlike the appearance treated with phosphate/phosphate mixture, it is transparent and uncooked. Obviously, the effect of treating shrimp with phosphate/phosphate mixture and phosphorus free preservative is completely different

② texture: it is the first industrialized base based on graphene materials and utilization in China. Cooked shrimp treated with phosphorus free preservative will not bite and creak. When you chew meat, the texture is very strong, and the meat looks very fibrous

③ color (pigment): it should be kept clean regularly when used. When cooked, the shrimp treated with phosphorus free preservative can improve its natural pigment, and the shrimp looks like a bright and natural color

④ safety of phosphorus free preservative: the experiment of treating products with phosphorus free preservative shows that the content of phosphate is very low, less than 0.5%, which is obviously the natural content of phosphorus in shrimp meat. The content is below 0.5% of the internationally acceptable level. At present, many countries prohibit the use of phosphate/phosphate mixtures, and phosphorus free preservatives are recommended as preservatives with higher standards

3. The advantages of total Agilent knot

in the use of phosphorus free preservatives include better appearance, texture, color and greater yield of fish processing. The most important thing is to use phosphorus free preservative, a food additive, which can solve the problem that some developed countries require phosphorus content to be less than 0.5%, and provide guarantee for export and foreign exchange earning

preparation and application methods for seafood, the preparation and use of phosphorus free preservative is very simple, as long as a simple volume is prepared to dissolve it

1. Prepare a clean container and put clean water into it

2. Phosphorus free preservative can be dissolved even at 5 ℃

3. Put in phosphorus free preservative, 4% by weight (accounting for the total weight of the solution). It is better to use the whole package of phosphorus free preservative instead of the sub package of phosphorus free preservative. Empty various sub packages, dissolve the whole food and add the mixture

4. Shake the water in the container and slowly add phosphorus free preservative to make sure it is completely dissolved

5. Prepare 2% - 4% salt (accounting for the weight of the whole liquid volume)

6. Slowly add salt to the container and stir it until it is completely dissolved. Keep the temperature of the container between 5 ℃ and 7 ℃ before use

7. Check the correctness of the solution, that is, the correct percentage of phosphorus free preservative, make sure that the salt and phosphorus free preservative are completely dissolved in the container, and maintain an appropriate temperature

8. The lasting soaking time of seafood is specified as follows:

size (CM) hours

21/25 3

26/30 2.5

31/40 2.5

41/50 2.0

51/60 2.0

if it is necessary to increase its output, the soaking time in processing can be increased to obtain the best effect

9. Phosphorus free preservative is safe. It can pass the legal standards formulated by European countries, and the phosphorus residue will not exceed 0.5%

10. In the processing industry, having a strong experimental machine production team has the best effect on shrimp meat

11. The soaking temperature must be maintained between 5 ℃ and 7 ℃. If the temperature is kept in this range before shrimp soaking, the shrimp treatment process will become very simple

12. Phosphorus free preservative can be used in the processing and production of raw meat, cooked shrimp and fish. Phosphorus free preservatives can improve the texture, appearance and taste of products

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