412 results about "Glutamine transaminase" patented technology

The invention discloses a processing method of a shrimp flavored surimi product. The processing method comprises the following steps: (1) performing fast curing pretreatment on a frozen product of frozen shrimp byproducts, thus obtaining the shrimp byproducts after pretreatment; (2) half-thawing 100 parts of frozen surimi, then adding 0.2-0.4 part of composite phosphate to perform empty beating/empty chopping, then adding 2-3 parts of common salt to perform salt beating/salt chopping and then, adding 4-10 parts of starch, 3-10 parts of plant protein, 10-25 parts of shrimp byproducts after pretreatment, 0.05-0.1 part of glutamine transaminase, 3-5 parts of seasonings and 10-30 parts of ice water to perform mixed beating/mixed chopping; (3) molding slurry obtained in the step (2) to obtain molded slurry; (4) immediately performing gelation on the molded slurry; and (5) performing high-temperature curing on a matter obtained in the step (4) to obtain the shrimp flavored surimi product. The shrimp flavored surimi product processed by adopting the method disclosed by the invention has good gel strength.