Method for improving gel strength and boiling fastness of minced fillet product
A technology for gel strength and surimi products, applied in the field of improving the gel strength and cooking resistance of surimi products
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[0015] 1. Preparation of jelly grass powder: take dried jelly grass or fresh jelly grass stems and leaves, and prepare jelly grass powder according to the conventional extraction process of jelly grass powder. The process includes: adding water and mashing, boiling, filtering, concentrating, decolorizing, cooling and filtering , Drying, crushing, etc. That is, fresh jelly grass or hay jelly grass is soaked in 20-30 times the weight of water, mashed with a masher, heated to boiling and simmered for about 1 hour, and filtered with a filter cloth to obtain the filtrate. Concentrate the filtrate with a vacuum concentrator to evaporate 80%-90% of water to obtain a concentrated solution. Add 4 times the weight of the concentrated liquid to the concentrated liquid and place it in a decolorizing tank equipped with a reflux device for decolorization at 60°C for 5-6 hours. After cooling, filter to obtain a light powder rich in jelly gum. Color precipitate. The precipitate is dried in a...
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[0018] Example 1
[0019] 1. Preparation of jelly grass powder: take dried jelly grass or fresh jelly grass stems and leaves, and prepare jelly grass powder according to the conventional extraction process of jelly grass powder. The process includes: adding water and mashing, boiling, filtering, decolorizing, concentrating, drying, Smash etc.
[0020] 2. Defrosting: The surimi is naturally thawed at room temperature until it can be chopped, but there is still some crushed ice in the center, which is a suitable semi-thawed state.
[0021] 3. Collapsing: Put the frozen mixed surimi in the semi-thawed state into the hollow collapsing equipment for 3 minutes, add 3% salt by weight of the surimi to the empty fish meat for salting, the time is 10min, Then, add 15% of the surimi weight of edible starch and appropriate amount of sugar, monosodium glutamate, pepper and other seasonings to make it fully uniform with the surimi, and finally add 1.2% of the surimi weight of jelly grass powder...
Example Embodiment
[0025] Example 2
[0026] 1. Preparation of jelly grass powder: take dried jelly grass or fresh jelly grass stems and leaves, and prepare jelly grass powder according to the conventional extraction process of jelly grass powder. The process includes: adding water and mashing, boiling, filtering, decolorizing, concentrating, drying, Smash etc.
[0027] 2. Defrosting: The surimi is naturally thawed at room temperature until it can be chopped, but there is still some crushed ice in the center, which is a suitable semi-thawed state.
[0028] 3. Collapsing: Put the frozen mixed surimi in the semi-thawed state into the hollow collapsing equipment for 5 minutes, and add 2% salt by weight of the surimi to the empty fish meat for salting. The time is 15min. Then, add 12% of the surimi weight of edible starch and appropriate amount of sugar, monosodium glutamate, pepper and other seasonings to make it fully uniform with the surimi, and finally add 0.8% of the surimi weight of jelly grass powd...
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