Enhance crisp and elasticity agent-improve crisp texture of surimi products Model-CM-1Y
Modified starch 5.000 1.59
9 Ice water 20.000 6.36
10 CM-1Y 10.000 3.18
11 Monosodium glutamate 2.400 0.76
12 Salt 5.000 1.59
13 Sugar 4.000 1.27
14 Spices 0.300 0.10
15 Erythorbic acid 0.165 0.05
16 Spices 0.340 0.11
17 Compound phosphate 1.000 0.32
18 Glucose 4.500 1.43
19 Spices 1.100 0.35
Total 314.475 100.00

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