A variety of freshwater fish, shrimp, saltwater fish as raw materials are condensed into white as curdled tofu (soybean-free), no scales and no thorns, tender meat, high nutritional value, for pure natural green food.

Advanced scientific production principle

Fish protein consists of salt-soluble protein, water-soluble protein and collagen protein. In our life, we have all drunk fish soup, fish soup will be solidified at low temperature, which is the result of salt-soluble proteins and collagenous proteins **** the same action. When heated and liquefied, which is mainly the role of water-soluble proteins. Fish tofu production principle is in the production process, to eliminate the effect of water-soluble proteins, to prevent the fish tofu curing again after liquefaction, give full play to the role of salt-soluble proteins and collagenous proteins, but also make full use of the nutrients of the fish, not only to increase the calcium content of the product, but also to supplement the other nutrients.