Adhesive for denatured minced fish or meat emulsion product
A binder and minced meat technology, which is applied in the preparation of food additives and the preparation of compounded hydrocolloids, can solve the problems that the gel strength cannot meet the needs of consumption, fragility, denaturation, etc., and achieve high gel strength, Effect of high gel strength and high bond strength
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Embodiment 1
[0023] A binder that can be used for denatured surimi or minced meat products, containing 30 parts of sodium alginate, 3 parts of light calcium carbonate, 20 parts of glucono-delta lactone, 0.1 part of sodium tripolyphosphate, 20 parts 10 parts konjac gum, 10 parts xanthan gum.
[0024] According to the proportion of 1% of the total mass of fish cakes, when chopping and mixing, dissolve them with a small amount of water, add them to the product, and produce them according to the conventional production process of fish cakes. The gel strength of the fish cakes added with this product is higher than that produced under the same conditions But the contrast fish cake that does not add this binding agent improves 173.4%.
Embodiment 2
[0026] A binder that can be used for denatured surimi or minced meat products, containing 50 parts of sodium alginate, 6 parts of calcium sulfate dihydrate, 14 parts of glucono-delta lactone, 0.3 parts of metatartaric acid, 10 parts of Guar gum, 20 parts carboxymethylcellulose.
[0027] According to the proportion of 1.2% of the total mass of the meat loaf, when chopping and mixing, dissolve it with a small amount of water, add it to the product, and produce it according to the conventional meat loaf production process. The gel strength of the meat loaf added with this product is higher than that produced under the same conditions But the contrast meat loaf that does not add this binding agent improves 79.5%.
Embodiment 3
[0029] A binder that can be used for denatured minced fish or minced meat products, containing 20 parts by weight of sodium alginate, 1 part of calcium sulfate dihydrate, 16 parts of citric acid, 3 parts of sodium pyrophosphate, 30 parts of Konjac, starch phosphate ester of 10 parts.
[0030] The raw material is partly denatured surimi, according to the ratio of 1.8% of the total mass of fish cakes, it is dissolved in a small amount of water and added to the product when chopping according to the proportion of 1.8% of the total mass of fish cakes. It is produced according to the conventional production process of fish cakes, and the gel of fish cakes added to this product The strength is 329.1% higher than that of the control fish cake made under the same conditions but without this binder.
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