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021-34701799 -
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Our philosophy is to provide solutions that meet our customers' needs and we follow these principles:
Safety——Safety is our highest priority, and we maintain rigorous food safety standards throughout our production process.
Stability——We carefully oversee all aspects of raw material acceptance and the production process to guarantee that we meet the product functionality requirements for various application scenarios.
Uniqueness——We are committed to innovation. We strive to provide our customers with profitable solutions that differentiate them in the marketplace.
• Inhibits the formation of ice crystals during the freezing process.
• Enhances product texture, improving the chewiness and flavor of surimi-based products.
• Increases the cooking durability of surimi-based products while reducing costs.
• Enhances the texture of frozen rice after reheating, addressing issues such as clumping and discoloration of grains.
• Delays the quality deterioration of frozen rice and inhibits ice crystal formation during storage.
• Improves the tenderness and palatability of refrigerated and room-temperature stored rice.
• Improves bullfrogs' water retention capacity, tissue structure, meat elasticity, and imparts a smooth, tender, and resilient texture.
• Prevents surface dehydration during freezing, maintains pulp, and reduces thawing losses in bullfrog products.
• Increases bullfrog yield after maturation, restoring the authentic texture of fresh bullfrogs.
• Simplifies processing steps, enhancing bullfrog production efficiency.
• Improves water and oil retention in meat products to increase overall yield.
• Preserve and endow meat with fresh, vibrant color.
• Minimizes thawing losses for a satisfying texture and juicy taste.
• Reduces moisture and protein loss during heat processing, improving final product yield.
• Improves the network structure of gluten proteins, resulting in a smooth, silky, and chewy texture for noodles.
• Enhances the noodles' cooking durability, prevents them from sticking together, and reduces processing losses.
• Reduces starch leaching, improving resistance to breakage and preventing the soup from becoming starchy during noodle cooking. It also prevents noodles from becoming too soft after cooking.
• Decreases the free water content in noodles, prevents moisture from moving, decelerates the formation of large ice crystals while freezing, and minimizes drying loss.
• Improves the texture of fish fillets, making them more tender and elastic, while also improving their integrity when cured.
• Restores the natural color of fish fillets, prevents fillet separation when cooked, and reduces any fishy smell.
• Improves water retention and final yield, minimizing moisture loss during freezing, thawing, and cooking.
• Ensures clean labeling and strict adherence to metrics and units to meet environmental requirements.
We promise high-quality service, to the best of our all and abilities, meeting customer requirements, and provide our customers with the most comprehensive service.