Process for preparing seafood-tasted protein gel from transglutaminase
A technology of transglutaminase and flavor protein, which is applied in application, animal husbandry, food science, etc., can solve the problems of poor development, decreased gel strength, and low added value, so as to improve texture, Increase conversion rate, improve quality effect
Inactive Publication Date: 2002-04-10
SHANDONG UNIV
0 Cites 0 Cited by
AI-Extracted Technical Summary
Problems solved by technology
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreAbstract
A process to prepare sea flavor of protein gel with utilizing transglutaminase is to enzymolyse low quality sea fish and leftover bits by transglutaminase which is made by solution fermenting with using chain wheel hydromycete as a bacterial strain, fish powder, maize powder, Na2HOP, MgSO, and using ferment paste as a developing base. The cryophilic flavor protease which is made by solution deep layer fermenting with suing cryophilic bacteria pseudomonas infection as a bacterial strain, using bean cake powder, maize powder, bran powder, sweet potato powder, Ha2HOP4 and KH2PO, as a developing base is used to enzymolyse the low quanlity fish for the preprocessing. The process improved the quality of sea protein and increased the strenth of the fish gel.
Application Domain
Technology Topic
Examples
- Experimental program(2)
Example Embodiment
Example Embodiment
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more PUM


Description & Claims & Application Information
We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more Similar technology patents
Method for preparing pineapple wine
ActiveCN101906369AIncrease the fragranceAdd flavorMicroorganism based processesAlcoholic beverage preparationChemistryPINEAPPLE JUICE
Owner:HAINAN UNIVERSITY
Beverage juiced from mushroom and grass stalks
InactiveCN104621663AGuaranteed nutritionAdd flavorFood ingredient functionsFood preparationNutrientFlavor
Owner:FUJIAN AGRI & FORESTRY UNIV
Sweet potato steamed bun and preparation method thereof
Owner:TONGREN UNIV
Method for processing and sterilizing meat product at medium temperature
InactiveCN101627778AGreat tasteAdd flavorMeat/fish preservation by heatingMeat/fish preservation by irradiation/electric treatmentFlavorLow dose irradiation
Owner:陈文君
Preparation method of plum vinegar
Owner:胡楚阳
Classification and recommendation of technical efficacy words
- Add flavor
- Improve conversion rate
Grill pan
Owner:MEYER INTPROP
Purple sweet potato rice wine and production method thereof
InactiveCN101063071ASweet and sour wine juiceAdd flavorAlcoholic beverage preparationHorticulturePharbitis nil
Owner:纪荣起
Preparation method of fermented meat paste
Owner:NANYANG ZHANGZHONGJING SUPER KITCHEN
Extracting debitterizing method of edible linseed oil
Owner:甘肃一品弘生物科技股份有限公司