Method for improving quality of fish meat by adding chitin
A technology of surimi products and chitosan, which is applied in food preparation, preservation of meat/fish with chemicals, digestive system, etc., can solve the problems of surimi products such as easy corruption and poor gel performance, and improve the quality of the gel , prevention and treatment of obesity, and the effect of regulating intestinal flora
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Embodiment 1
[0027] The processing process of surimi product in the present embodiment is as previously described, wherein:
[0028] After adding the additives, pre-cool the surimi to 0°C, and then mash the surimi for 20 minutes. The temperature during the beating operation is controlled at 8°C; The mince product is gelatinized; the heating temperature is 85° C., and the heating time is 40 minutes.
[0029] The allocation relationship of various raw materials in the present embodiment is shown in the table below:
[0030] Name Mass(Kg)
[0031] Surimi 100
[0032] ice water 25
[0033] Salt 1.5
[0035] starch 4
[0036] Chitosan (molecule 0.5
[0037] Quantity 10,000)
[0038] Chitosan (molecule 0.5
[0039] volume 300,000)
Embodiment 2
[0041] The processing process of surimi product in the present embodiment is as previously described, wherein:
[0042] After adding the additives, pre-cool the surimi to 1°C, and then mash the surimi for 23 minutes. The temperature during the beating operation is controlled at 4°C; The mince product is gelatinized; the heating temperature is 91° C., and the heating time is 35 minutes.
[0043] The allocation relationship of various raw materials in the present embodiment is shown in the table below:
[0044] Name Mass(Kg)
[0045] Surimi 100
[0046] ice water 27
[0047] Salt 1.8
[0049] Starch 4.5
[0050] Chitosan (molecule 1.3
[0051] Quantity 10,000)
[0052] Chitosan (molecule 0.5
[0053] volume 300,000)
Embodiment 3
[0055] The processing process of surimi product in the present embodiment is as previously described, wherein:
[0056] After adding the additives, pre-cool the surimi to 3°C, and then mash the surimi for 30 minutes. The temperature during the beating operation is controlled at 10°C; The mince product is gelatinized; the heating temperature is 95° C., and the heating time is 30 minutes.
[0057] The allocation relationship of various raw materials in the present embodiment is shown in the table below:
[0058] Name Mass(Kg)
[0059] Surimi 100
[0060] ice water 28
[0061] table salt 2
[0062] Egg white powder 1.5
[0063] starch 5
[0064] Chitosan (molecule 0.5
[0065] Quantity 10,000)
[0066] Chitosan (molecule 1.5
[0067] Volume 300,000)
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