hosphorus) in shrimp meat
Model: GTWR40, GTWR60
Main function: Get weighting result through combination of proteins
Promote water holding capability
Partially prevent the products from oxidizing
Suggested volume: 2~4% is added soak (2kg water : 1kg shrimp meat ), extra 1~2% salt (food grade salt) can be added. After experimenting deployment, the best result can be reached.
Application solution:
(operating process is the same as phosphate below the temperature 5C)
1. Add suggested volume GTWR40