A kind of fish floss instant product and processing method thereof
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Embodiment 1
[0036] (1) raw material processing: get frozen protein content and be 52.1%, moisture content is 200g of tuna floss of 3.2%, thaw at normal temperature stand-by;
[0037] (2) Preparation of enzymatic hydrolysis solution: take 50 g of leftovers (fish bones or fish heads, etc.) left over from tuna making fish floss, add 150 mL of pure water, pulverize and homogenate, adjust the pH to 7.0, add 0.5 g of flavored protease, and heat at 50 ° C The enzymolysis time was 2 hours. After the enzymolysis, the enzymolysis solution was inactivated at 100°C for 10 minutes, filtered, and the filtrate was taken to obtain 130 g of the enzymolysis solution;
[0038] (3) Material mixing: take step (1) 200 g of fish floss and 50 g of rice protein, mix evenly, then add step (2) enzymolysis solution 40 g, high fructose syrup 10 g, then add auxiliary materials, fully mix to prepare a mixed material. The auxiliary materials are composed of: 15g of corn starch, 0.4g of sodium D-erythorbate, 0.1g of buty...
Embodiment 2
[0046] (1) raw material processing: get frozen protein content and be 52.1%, moisture content is 200g of tuna floss of 3.2%, thaw at normal temperature stand-by;
[0047] (2) Preparation of enzymatic hydrolysis solution: Take 50 g of leftovers (i.e. fish bones or fish heads, etc.) left over from tuna making fish floss, add 150 mL of tap water, pulverize and homogenate, adjust the pH to 7.5, add 0.25 g of flavored protease, and heat at 55 ° C. The enzymolysis time was 2.5 hours. After enzymolysis, the enzymolysis solution was inactivated at 100°C for 10 minutes, filtered, and the filtrate was taken to obtain 130 g of enzymolysis solution;
[0048] (3) Material mixing: Take 200 g of fish floss and 50 g of rice protein in step (1), mix them evenly, then add 50 g of enzymatic hydrolysis solution in step (2), 15 g of high-fructose syrup, then add auxiliary materials, and mix thoroughly to obtain a mixed material. The quality composition of the auxiliary materials is: tapioca starch...
Embodiment 3
[0056] (1) raw material processing: get frozen protein content and be 52.1%, moisture content is 200g of tuna floss of 3.2%, thaw at normal temperature stand-by;
[0057] (2) Preparation of enzymatic hydrolysis solution: take 50 g of leftovers (i.e. fish bones or fish heads, etc.) left over from tuna making fish floss, add 150 mL of tap water, pulverize and homogenate, adjust the pH to 7.0, add 0.25 g of flavored protease, and heat at 55 ° C The enzymolysis time was 3 hours. After enzymolysis, the enzymolysis solution was inactivated at 100°C for 10 minutes, filtered, and the filtrate was taken to obtain 130 g of enzymolysis solution;
[0058] (3) Material mixing: Take 200 g of fish floss and 25 g of rice protein in step (1), mix them evenly, then add 60 g of enzymatic hydrolysis solution and 20 g of fructose syrup in step (2), then add auxiliary materials, and mix thoroughly to obtain a mixed material. The quality composition of the auxiliary materials is: tapioca starch 20g,...
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