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Fish- Reinforce slightly elasticity and texture of surimi products
Model SQ-1，SQ-2
一，Effect-
1. Significantly enhance the products’ texture and elasticity
2. Significantly improve the texture of surimi products
3. Even after cooking, still keep good texture’s stability.
二，mechanism of action
FBEG is a kind of proteins that are widely distributed in nature, it is enrichment, extraction, separation and purification through modern biotechnology. It can significantly improve surimi products, especially protein texture of surimi products, promote the formation of a dense network structure by a loose structure, so as to form an elastic whole, effectively enhance elasticity and quality of surimi products.
Application
Usually ,suggest to add 0.2~0.5% of total weight in surimi products, during the process of cutting, the uniform is added.
Attention
1. During the application of FBEG, powder, the dust generated may have stimulating effect on the
human respiration system, you must wear anti-dust .
2. FBEG should be stored under 10’C, dry , light-resistant, cannot be stored
with toxic, harmful and other pollutants.
