1results about How to "Block formation" patented technology

The application provides a method for improving the flavor and quality of tilapia surimi products, and belongs to the technical field of aquatic product processing, and comprises the following steps: tilapia muscles are cut into small pieces, an improving agent is added, and the muscles are ground; the well-stirred surimi is made into fish cakes and shaped; the fish cakes are taken out after floating, and are placed in cold water for cooling; the shaped fish cakes are respectively fried at 150 DEG C, 180 DEG C and 210 DEG C for 4 min; the fish cakes are vacuum packaged and stored in a refrigerator after cooling; the flavor of the surimi is analyzed, the quality of the surimi is detected, and the deterioration of the surimi is determined and analyzed; threonine, creatinine and glucose are dissolved in a phosphate buffer to obtain A liquid; diethylene glycol is taken, mixed with soybean oil, and mixed with an improving agent by vortexing to obtain B liquid; the A liquid and the B liquid are fully mixed in a 48 mL sealed high-temperature pressure-resistant reaction bottle, and then are placed in an oil bath for reaction and then are placed in an ice water bath for reaction termination; the solution after reaction is removed and is reserved; the MeIQx content, precursor substances and intermediate substances of the MeIQx generation simulation system solution after reaction simulation are determined.