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Grilled fish leavening agent, its preparation method and application

The technology of a grilled fish leavening agent and sodium bicarbonate is applied in the fields of application, food preparation, and food science. The effect of low production cost

Active Publication Date: 2012-03-07
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The food leavening agent contains more starch, so when the food leavening agent containing starch is used in the production of grilled fish, it will make the grilled fish product easy to absorb moisture and the taste will be poor. The food leavening agent is not suitable for grilled fish production of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A grilled fish leavening agent, the grilled fish leavening agent is composed of the following components by weight: 20% sodium bicarbonate, 10% citric acid, 15% tartaric acid, 15% diglyceride, calcium dihydrogen phosphate 25%, sodium hexametaphosphate 15%.

[0026] Sodium bicarbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and sodium hexametaphosphate are mixed evenly in proportion.

Embodiment 2

[0028] A grilled fish leavening agent, the grilled fish leavening agent is composed of the following components by weight: 40% sodium bicarbonate, 5% citric acid, 15% tartaric acid, 10% diglyceride, calcium dihydrogen phosphate 20%, sodium hexametaphosphate 10%.

[0029] Sodium bicarbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and sodium hexametaphosphate are mixed evenly in proportion.

Embodiment 3

[0031] A grilled fish leavening agent, the grilled fish leavening agent is composed of the following components by weight: 40% sodium bicarbonate, 8% citric acid, 10% tartaric acid, 13% diglyceride, calcium dihydrogen phosphate 15%, sodium hexametaphosphate 14%.

[0032] Sodium bicarbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and sodium hexametaphosphate are mixed evenly in proportion.

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PUM

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Abstract

The invention relates to the technical field of food additive production, and aims to provide a grilled fish leavening agent special for grilled fish products. The leavening agent has reasonable formula, good leavening effect, and low production cost, and can maintain the good mouthfeel of grilled fish products. The grilled fish leavening agent of the invention is mixed by the following components by weight: 20-40% of sodium bicarbonate, 5-10% of citric acid, 10-15% of tartrate, 10-15% of diglyceride, 15-25% of calcium dihydrogen phosphate and 10-15% of sodium hexametaphosphate.

Description

technical field [0001] The invention relates to the technical field of food additive production, in particular to a leavening agent for grilled fish and its preparation method and application. Background technique [0002] In recent years, with the change of marine fishery resources, the output of traditional economic fish, such as large yellow croaker, small yellow croaker, hairtail, cuttlefish, etc. has been declining, and the fishing season has no longer formed. Reduced, strong reproductive ability, fast generation renewal, large quantity, wide distribution, and rising output. These small fish were previously discarded or simply processed into feed, far from fully utilizing their value. With the scarcity of fishery resources, aquatic product processing enterprises have embarked on the high-value development and utilization of small fish, such as the production of fish soy sauce, fish protein powder and grilled sweetfish, among which grilled sweetfish is a ready-to-eat ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/325A23L29/00A23L17/00
Inventor 付万冬郑斌杨会成廖妙飞钟明杰傅光明周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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