There are often hitches in canned seafood glassy magnesium ammonium phosphate (MgNH4PO4 forced the 6 h2o) crystal precipitation. When magnesium ammonium phosphate crystallization above PH6.3 easy form, under PH6.3 solubility is bigger, difficult to precipitate. Therefore, in the production of shrimp, crab cans, adding phytic acid, tartaric acid, citric acid, etc to adjust PH value, can prevent crystallization precipitation. But for the acid concentration, acid leaching time should be controlled strictly. Large concentration, the time is long have a bad effect on product flavor.

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