CN104886415A - Food additive composition and preparation method thereof - Google Patents
Food additive composition and preparation method thereof Download PDFInfo
- Publication number
- CN104886415A CN104886415A CN201410076891.9A CN201410076891A CN104886415A CN 104886415 A CN104886415 A CN 104886415A CN 201410076891 A CN201410076891 A CN 201410076891A CN 104886415 A CN104886415 A CN 104886415A
- Authority
- CN
- China
- Prior art keywords
- fish
- food
- protein
- food additives
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Fish Paste Products (AREA)
Abstract
The present invention relates to a food additive composition and a preparation method thereof, wherein the food additive composition comprises a non-ionic cellulose ether and transglutaminase (TG), and optionally contains sodium carboxymethyl cellulose (NaCMC). The present invention further relates to a food containing the food additive composition, and a preparation method thereof.
Description
Technical field
The present invention relates to food additives composition and preparation method thereof, and relate to food comprising described food additives composition and preparation method thereof.Described food additives composition is particularly suitable for the form of composite food gel in surimi product or meat emulsion product.
Background technology
Composite food gel, also referred to as formulated food glue, refers to the food additives be composited according to a certain percentage by two or more foodstuff glues.In broad terms, composite food gel also comprises the food additives one or more foodstuff glues and non-food stuff glue based food additive obtained as salt compound.
Cellulose can be obtained by wood pulp or cotton, is a kind of linear polymer be formed by connecting by β-(Isosorbide-5-Nitrae) glycosidic bond by D-Glucose.Cellulose itself is also water insoluble, but its highly basic exist under through monochloro methane and propylene oxide etherificate, after washing also drying, can obtain water miscible methylcellulose (MC) and hydroxypropyl methylcellulose (HMPC), namely the hydroxyl of glucose C2, C3 and C6 position is replaced and the non-ionic celluloses ether of formation by methoxyl group and/or hydroxypropyl.MC and HMPC is modal two types of fibers element ether, and their physicochemical characteristic is very close, and is widely used in food because having the functions such as the wide and surface-active of water conservation, thickening, emulsification, film forming, adaptation pH scope.The most specifically, MC and HMPC has heat-convertible gel, and namely its aqueous solution forms gel when heating, and becomes solution again when cooling, and this process is reversible and repeatably.Therefore, MC and HMPC is the foodstuff glue with heat-convertible gel, and is this type of foodstuff glue only of practical application in food at present.The heat setting glue initial temperature of HMPC is higher than the heat setting glue initial temperature of MC, and gel structure is then partially soft and have more elasticity.
Glutamine transaminage (Transglutaminase; TG) be the enzyme forming ε-(γ-glutamyl) lysine covalent bond in the intermolecular or molecule of a kind of catalytic proteins; it can cross-linking reaction between catalysis multiple proteins in vitro or between protein and amino acids, thus improves the functional character of multiple proteins.Because the protein after polymerization often shows than functional character more excellent before polymerization, therefore utilize TG improved protein to improve the quality of products the focus day by day becoming field of food research.
Surimi product and meat emulsion product are very popular food forms, and are particularly suitable for Chinese tradition diet form as chafing dish, spicy soup etc.But in China, the rotten raw material resources of fish are limited, and seasonality is stronger.Therefore, the rotten deep processing person of fish wishes to reduce the dependence to the rotten raw material of fish, and expands the scope of application of the rotten kind of different fish.When the rotten content of fish in product is on the low side, generally carry out supplementing structure by adding the auxiliary materials such as epoxy resin, vegetable protein, starch.This method can meet the requirement to product quality substantially when temperature production and product are used for cold food.But, once fully need heat product, because epoxy resin dissolves completely when heating, product structure is only maintained by fish rotten oneself protein matter gel, therefore can there is a lot of problem in product quality, comprises that mouthfeel (consistency and elasticity) is loose, frangible, boiling fastness is poor (long-time boiling or fried meeting cause product phase and taste bad) etc.In addition, easily form a large amount of ice crystal and not resistance to freezing when the product that the rotten content of fish is lower also exists freezing, cause the problems such as shelf life product are deteriorated mutually.
For the problems referred to above, generally attempt in prior art to solve by adding binding agent in food.
GB2444020A discloses a kind of food comprising non-ionic celluloses ether, it comprises the flesh of fish or fish material and the binding agent that is made up of one or more non-ionic celluloses ethers, the amount of the wherein said flesh of fish or fish material accounts at least 50% of described food gross weight, preferably higher than 70%.
CN102068013A discloses a kind of preparation method improving gel hardness of fish balls, and the method is that primary raw material prepares fish ball with minced fish, adopt TG He Gu ?powder improve the gel hardness of fish ball as binding agent.
But, in China, the on the one hand huge and rotten resource-constrained of fish in surimi product market, thus in order to meet the need of market, the rotten content of the fish in surimi product is mostly lower than 50 % by weight; On the other hand, be far longer than the stock of fish in fresh water due to the stock of fish in seawater, the rotten raw material of the main still fish of the rotten raw material of the fish for the preparation of surimi product.
Therefore, need to find suitable food additives and prepare with less fish gruel raw material the Chinese tradition surimi product that tool has the following advantages: mouthfeel is lubricious tasty and refreshing, integrality can be kept after thawing or in boiling, frying course, be particularly suitable for the long-time poach consumption pattern such as chafing dish, spicy soup, and with low cost.
The present inventor by provide in prior art have no report be primary raw material with non-ionic celluloses ether and TG food additives composition achieves above-mentioned purpose.
Summary of the invention
In first aspect, the invention provides food additives composition, it comprises non-ionic celluloses ether and TG, and optionally comprises sodium carboxymethylcellulose (NaCMC).
In second aspect, the invention provides the method for the food additives composition for the preparation of first aspect present invention, it comprises and described non-ionic celluloses ether and described TG and the optional described NaCMC existed is mixed and stirred.
In the third aspect, the invention provides food, it comprises the food additives composition of first aspect present invention.
In fourth aspect, the invention provides the method for the food for the preparation of third aspect present invention, it comprises the step of the food additives composition adding first aspect present invention.
Detailed description of the invention
Unless otherwise defined, technical term used in this description has the implication that those skilled in the art understand usually.
Food additives composition of the present invention comprises non-ionic celluloses ether and TG, and optionally comprises NaCMC.
White is generally to the tasteless fine powder of off-white color for non-ionic celluloses ether of the present invention.Preferably, the pH of its 1%w/w solution is 5-8, and when measuring at 20 DEG C, the range of viscosities of its 2%w/w solution is 2-1000000cps, is more preferably 100-2000cps, most preferably is 200-600cps, such as 400cps.
Especially, described non-ionic celluloses ether is selected from MC, HPMC and their any mixture.Preferably, in the molecule of described MC and HPMC, methyl content is no more than 35%w/w, is more preferably 15-35%w/w, most preferably is 20-35%w/w, such as 30%w/w; Hydroxypropyl content is 0-15%w/w, is more preferably 5-12%w/w, most preferably is 7-10%w/w.
The commercially available example of described non-ionic celluloses ether includes but not limited to the Benecel of Ya Shilan group (Ashland Inc.)
tMthe Methocel of series and DOW Chemical (the Dow Chemical Company)
tMseries.
Preferably, the enzymatic activity for TG enzyme preparation of the present invention is 10-120U/g, is more preferably 50-100U/g, most preferably is 80-100U/g.
The commercially available example of described TG enzyme preparation includes but not limited to the TG that TG and the Dong Sheng food science and technology Co., Ltd that the vigor of aginomoto group (Ajinomoto Co., Inc) sends out series, a ring biological products Co., Ltd produces produces.
White or micro-yellow powder is generally for NaCMC of the present invention, odorless, tasteless, and the full-bodied solution of formation soluble in water.NaCMC solution can have different viscosities, and such as, when measuring at 20 DEG C, the viscosity of 1%w/w solution may be up to 6000cps, the viscosity of 2%w/w solution can be low to moderate 20cps, and preferably, the viscosity of 2%w/w solution is 50-2000cps, be more preferably 50-1000cps, most preferably be 50-500cps.Preferably, the substitution value of NaCMC is 0.2-1.5, is more preferably 0.6-1.2, most preferably is 0.9-1.0.
The commercially available example of described NaCMC includes but not limited to the product of Ya Shilan group.
In a preferred embodiment, food additives composition of the present invention is the form of composite food gel, and comprises by weight: the described non-ionic celluloses ether of (i) 2-200 part, preferably 4-100 part, more preferably 8-50 part, most preferably 10-40 part; (ii) the described TG of 2-50 part, preferred 4-25 part, more preferably 8-12.5 part, most preferably 10 parts; (iii) the described NaCMC of 0-50 part or 2-50 part, preferably 4-25 part, more preferably 8-12.5 part, most preferably 10 parts.
Food additives composition of the present invention such as composite food gel is prepared by the non-ionic celluloses ether of suitable proportion, TG and the optional NaCMC existed are mixed and stirred.
Food additives composition of the present invention can be used in numerous food, such as multiple vegetarian diet, surimi product or meat emulsion product, and instantiation includes but not limited to that fish dumpling, fish ball, breaded fish stick, fish sausage, paupiette, burger, bowel lavage, meat cake or meat gruel fill with head.Preferred food is surimi product, particularly adopt fish rotten raw material preparation and the rotten material content of fish lower than 50 % by weight, preferably lower than 40 % by weight, be more preferably traditional surimi product of about 30 % by weight.
The method adopting food additives composition of the present invention to prepare surimi product preferably includes following steps:
(i) by rotten for fish raw material as trash fish gruel (namely rotten by the fish that two or more flesh of fish are obtained) or pure fish gruel (namely by a kind of oppress obtained fish rotten) are thawed to partly freezing state naturally;
(ii) cutmixer is put in the fish gruel deriving from step (i), empty arena (about 3-10 minute) at a high speed, add salt and continue to beat routed (about 1-3 minute) and become strongly adherent colloidal sol to the abundant stripping of salt soluble protein in the flesh of fish, add flavoring and fat wherein, stir, then add composite food gel of the present invention and optionally add vegetable protein, epoxy resin, starch stirring, then continuing to beat to burst and make the rotten gel adult fish slurry of fish;
(iii) the fish slurry that will derive from step (ii) is shaping, then optionally in the water-bath of 40-50 DEG C, preferably about 45 DEG C, 20-40 minute is incubated, preferably about 30 minutes, finally in the water-bath of 70-100 DEG C, preferably 80-90 DEG C, most preferably from about 85 DEG C, heat 10-40 minute, preferably about 30 minutes;
(iv) the fish slurry deriving from step (iii) is cooled to central temperature for about 2-6 DEG C, preferably about 4 DEG C; With
V () quick-frozen is also packed.
Preferably, in step (ii), empty to beat and beat the total time of bursting be 20-30 minute, preferably about 25 minutes, and by suitably on the rocks or carry out interval arena and burst and reduce flesh of fish temperature, make temperature be no more than 10 DEG C.
Preferably, during in above-mentioned steps (ii), the fish of gained is starched, the percentage by weight of fish gruel, lower than 50%, preferably lower than 40%, is particularly preferably about 30%; The percentage by weight of vegetable protein is 0-15%, is preferably about 4%; The percentage by weight of starch is 0-20%, is preferably about 14%; The percentage by weight of epoxy resin is 0-2%, is preferably about 0.5%; The percentage by weight of starch is 0-30%.
Described vegetable protein can be selected from soybean protein, peanut protein, pea protein and any two or more mixture in them.Described epoxy resin can be selected from carragheen, xanthans, guar gum, locust bean gum and any two or more mixture in them.Described starch can be selected from cornstarch, farina, tapioca, modified starch and any two or more mixture in them.
Although do not wish to be limited to any theory, but believe that the present invention passes through in food, add TG and protein is cross-linked further, form heat-convertible gel by adding non-ionic celluloses ether simultaneously, and realize water conservation optionally by interpolation NaCMC and avoid or reduce the phenomenon of dehydrating condensation, thus obtain the mouthfeel and the guarantee beneficial effect that the rear food quality of freezing or heating is not deteriorated for a long time of improving surimi product or meat emulsion product and multiple vegetarian diet, make product can preserve the time of more than 12 months at-18 DEG C, and can at 95 DEG C time of more than poach 90min.And inventor is also surprised to find, two kinds of main components in food additives composition of the present invention-there is synergy between non-ionic celluloses ether and TG.
Following comparative example, embodiment and test case are only for helping and illustrating the present invention but not limit the scope of the invention, and scope of the present invention is defined by the appended claims.
In each comparative example and embodiment primary raw material used and reagent as follows:
Fish is rotten: 3A level trash fish is rotten, Xingye Co., Ltd, Zhoushan
MC: Ya Shilan group, Benecel
tMseries, Belgian factory
HMPC: Ya Shilan group, Benecel
tMseries, Belgian factory
NaCMC: Ya Shilan group, Blanose
tMseries, France plant
TG: aginomoto group, ACTIVA
tMseries, Japanese factory
Vegetable protein: soybean protein isolate, the only albumen Co., Ltd in Jilin
Epoxy resin: carragheen, Bei Lian bio tech ltd, Shanghai
Starch: cassava modified starch, Hangzhou Pu Luoxing starch Co., Ltd
comparative example 1
Surimi product is prepared according to following steps:
I rotten for fish raw material thaws to partly freezing state by () naturally;
(ii) cutmixer is put in fish gruel 120g being derived from step (i), under about 2000rpm, sky is beaten about 6 minutes at a high speed, add 8.4g salt and 1.2g tripolyphosphate and continue to beat to burst and become strongly adherent colloidal sol to the abundant stripping of salt soluble protein in the flesh of fish in about 2 minutes, add appropriate ice cube, flavoring and 28g vegetable oil wherein, stir, then 16g vegetable protein, 2g epoxy resin, 56g starch stirring is added, gross weight is now about 400g, then continues to beat to burst and within about 17 minutes, make the rotten gel adult fish slurry of fish;
(iii) the fish slurry that will derive from step (ii) is shaping, then in the water-bath of about 45 DEG C, is incubated about 30 minutes, finally in the water-bath of about 85 DEG C, heats about 30 minutes;
(iv) the fish slurry deriving from step (iii) is cooled to central temperature and is about 4 DEG C;
V () quick-frozen is also packed.
comparative example 2
Except also adding except 0.8g TG when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii), prepare surimi product with the method identical with described in comparative example 1.
comparative example 3
Except also adding except 4g MC when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii), prepare surimi product with the method identical with described in comparative example 1.
embodiment 1
Accurately take appropriate MC, TG and NaCMC according to the weight ratio of 1:1:1, and mix, obtain composite food gel.
Except also add the composite food gel prepared in 1.2g the present embodiment when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii) except, prepare surimi product with the method identical with described in comparative example 1.
embodiment 2
Accurately take appropriate MC, TG and NaCMC according to the weight ratio of 4:1:1, and mix, obtain composite food gel.
Except also add the composite food gel prepared in 6g the present embodiment when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii) except, prepare surimi product with the method identical with described in comparative example 1.
embodiment 3
Accurately take appropriate MC, TG and NaCMC according to the weight ratio of 4:1:1, and mix, obtain composite food gel.
Except also add the composite food gel prepared in 12g the present embodiment when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii) except, prepare surimi product with the method identical with described in comparative example 1.
embodiment 4
Accurately take appropriate MC and TG according to the weight ratio of 3:1, and mix, obtain composite food gel.
Except also add the composite food gel prepared in 8g the present embodiment when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii) except, prepare surimi product with the method identical with described in comparative example 1.
embodiment 5
Accurately take appropriate HMPC, TG and NaCMC according to the weight ratio of 20:2:1, and mix, obtain composite food gel.
Except also add the composite food gel prepared in 9.2g the present embodiment when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii) except, prepare surimi product with the method identical with described in comparative example 1.
embodiment 6
Accurately take appropriate HMPC and TG according to the weight ratio of 3:1, and mix, obtain composite food gel.
Except also add the composite food gel prepared in 8g the present embodiment when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii) except, prepare surimi product with the method identical with described in comparative example 1.
embodiment 7
Accurately take appropriate MC and TG according to the weight ratio of 20:4, and mix, obtain composite food gel.
Except also add the composite food gel prepared in 2.4g the present embodiment when adding 16g vegetable protein, 2g epoxy resin, 56g starch in step (ii) except, prepare surimi product with the method identical with described in comparative example 1.
test case 1
Following TA matter structure evaluation method is adopted to evaluate surimi product obtained in comparative example 1-3 and embodiment 1-7:
Adopt Bo Lefei Texture instrument CT3, do disrumpent feelings puncture experiment, calibrated force 10g, trigger force 5g, speed 0.5mm/s, sample treatment: boiling carries out TA mensuration after 5 minutes or 120 minutes in boiling water with 5mm diameter spherical probe TA50.
Test result is as shown in table 1.
Table 1
test case 2
Adopt volume algorithm, by with the diameter of vernier caliper measurement surimi product and height, then calculate cylindrical volume, measure the surimi product of comparative example 2, comparative example 3 and embodiment 7 in the expansion rate of heating after 120 minutes:
After expansion rate=heating, volume/heating precursors amasss * 100%
Test result is as shown in table 2:
Table 2
| Expansion rate (%) | |
| Comparative example 2 | 219 |
| Comparative example 3 | 133 |
| Embodiment 7 | 117 |
As can be seen from the result of test case 1 and test case 2 gained, the product quality (matter structure, boiling fastness, shape-retaining ability) that with the addition of each embodiment surimi product of composite food gel of the present invention is significantly better than not adding composite food gel or being used alone each comparative example surimi product of non-ionic celluloses ether or TG.
Especially, embodiment 7 is carried out contrast with comparative example 2 and comparative example 3 and can clearly be seen that, during MC and TG combination, there is synergy.
Claims (10)
1. food additives composition, it comprises non-ionic celluloses ether and glutamine transaminage (TG), and optionally comprises sodium carboxymethylcellulose (NaCMC).
2. food additives composition as claimed in claim 1, wherein said non-ionic celluloses ether is selected from methylcellulose (MC), hydroxypropyl methylcellulose (HPMC) and their any mixture.
3. food additives composition as claimed in claim 1 or 2, it is composite food gel, and comprises by weight: the described non-ionic celluloses ether of (i) 2-200 part, preferably 4-100 part, more preferably 8-50 part, most preferably 10-40 part; (ii) the described TG of 2-50 part, preferred 4-25 part, more preferably 8-12.5 part, most preferably 10 parts; (iii) the described NaCMC of 0-50 part or 2-50 part, preferably 4-25 part, more preferably 8-12.5 part, most preferably 10 parts.
4. for the preparation of claim 1-3 any one described in the method for food additives composition, it comprises and described non-ionic celluloses ether and described TG and the optional described NaCMC existed is mixed and stirred.
5. food, it comprises the food additives composition as described in any one of claim 1-3.
6. food as claimed in claim 5, it is surimi product or meat emulsion product, as fish dumpling, fish ball, breaded fish stick, fish sausage, paupiette, burger, bowel lavage, meat cake or meat gruel fill with head.
7., for the preparation of the method for the food of claim 5 or 6, it comprises the step of the food additives composition described in any one adding claim 1-3.
8. method as claimed in claim 7, wherein said food is surimi product, said method comprising the steps of:
I as rotten in trash fish for rotten for fish raw material or pure fish gruel is thawed to partly freezing state by () naturally;
(ii) cutmixer is put in the fish gruel deriving from step (i), empty arena at a high speed, add salt and continue to beat the abundant stripping of salt soluble protein of bursting in the flesh of fish and become strongly adherent colloidal sol, add flavoring and fat wherein, stir, then add composite food gel as claimed in claim 3 and optionally add vegetable protein, epoxy resin, starch stirring, then continuing to beat to burst and make the rotten gel adult fish slurry of fish;
(iii) the fish slurry that will derive from step (ii) is shaping, then optionally in the water-bath of 40-50 DEG C, preferably about 45 DEG C, 20-40 minute is incubated, preferably about 30 minutes, finally in the water-bath of 70-100 DEG C, preferably 80-90 DEG C, most preferably from about 85 DEG C, heat 10-40 minute, preferably about 30 minutes;
(iv) the fish slurry deriving from step (iii) is cooled to central temperature for about 2-6 DEG C, preferably about 4 DEG C; With
V () quick-frozen is also packed.
9. method as claimed in claim 8, wherein in step (ii), the total time burst in empty arena and arena is 20-30 minute, preferably about 25 minutes, and holding temperature is no more than 10 DEG C.
10. method as claimed in claim 8 or 9, wherein in the fish slurry deriving from step (ii), the percentage by weight of fish gruel is lower than 50%, preferably lower than 40%, be particularly preferably about 30%, the percentage by weight of vegetable protein is 0-15%, be preferably about 4%, the percentage by weight of starch is 0-20%, be preferably about 14%, the percentage by weight of epoxy resin is 0-2%, be preferably about 0.5%, and described vegetable protein is selected from soybean protein, peanut protein, pea protein and any two or more mixture in them, described epoxy resin is selected from carragheen, xanthans, guar gum, locust bean gum and any two or more mixture in them, described starch is selected from cornstarch, farina, tapioca, modified starch and any two or more mixture in them.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410076891.9A CN104886415A (en) | 2014-03-04 | 2014-03-04 | Food additive composition and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410076891.9A CN104886415A (en) | 2014-03-04 | 2014-03-04 | Food additive composition and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886415A true CN104886415A (en) | 2015-09-09 |
Family
ID=54019724
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410076891.9A Pending CN104886415A (en) | 2014-03-04 | 2014-03-04 | Food additive composition and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886415A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394610A (en) * | 2015-12-04 | 2016-03-16 | 四川人从众食品有限责任公司 | Novel meat paste product preparing method |
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
| CN106923216A (en) * | 2017-02-28 | 2017-07-07 | 河南众品食业股份有限公司 | A kind of meat product adhesive and its application in terms of meat products processing |
| CN107822005A (en) * | 2017-12-05 | 2018-03-23 | 刘宏辉 | A kind of type of resistance to jelly surimi product |
| CN114514952A (en) * | 2022-02-16 | 2022-05-20 | 东北农业大学 | High-protein nutrition bar and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62163674A (en) * | 1986-01-09 | 1987-07-20 | Daicel Chem Ind Ltd | Fish or cattle meat paste product |
| CN1620255A (en) * | 2001-07-16 | 2005-05-25 | 丹尼斯科有限公司 | Protein-containing foodstuff comprising a coss-linking enzyme and a hydrocolloid |
| GB2444020A (en) * | 2006-11-21 | 2008-05-28 | Perfect Polymers Systems Ltd | Food product comprising non-ionic cellulose ether |
| CN101946912A (en) * | 2010-10-18 | 2011-01-19 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
-
2014
- 2014-03-04 CN CN201410076891.9A patent/CN104886415A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62163674A (en) * | 1986-01-09 | 1987-07-20 | Daicel Chem Ind Ltd | Fish or cattle meat paste product |
| CN1620255A (en) * | 2001-07-16 | 2005-05-25 | 丹尼斯科有限公司 | Protein-containing foodstuff comprising a coss-linking enzyme and a hydrocolloid |
| GB2444020A (en) * | 2006-11-21 | 2008-05-28 | Perfect Polymers Systems Ltd | Food product comprising non-ionic cellulose ether |
| CN101946912A (en) * | 2010-10-18 | 2011-01-19 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
Non-Patent Citations (3)
| Title |
|---|
| 朱蓓薇: "《实用食品加工技术》", 31 July 2005 * |
| 王涛 等: "《无公害水产品加工综合技术》", 31 January 2003 * |
| 苏德福 等: "利用谷氨酰胺转氨酶和结冷胶提高鱼丸凝胶强度的研究", 《农产品加工·学刊》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
| CN105394610A (en) * | 2015-12-04 | 2016-03-16 | 四川人从众食品有限责任公司 | Novel meat paste product preparing method |
| CN106923216A (en) * | 2017-02-28 | 2017-07-07 | 河南众品食业股份有限公司 | A kind of meat product adhesive and its application in terms of meat products processing |
| CN107822005A (en) * | 2017-12-05 | 2018-03-23 | 刘宏辉 | A kind of type of resistance to jelly surimi product |
| CN114514952A (en) * | 2022-02-16 | 2022-05-20 | 东北农业大学 | High-protein nutrition bar and preparation method thereof |
| CN114514952B (en) * | 2022-02-16 | 2022-11-11 | 东北农业大学 | High-protein nutrition bar and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2778169C (en) | Coating material for fried and/or deep-fried food | |
| Grover | Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) | |
| CN104886415A (en) | Food additive composition and preparation method thereof | |
| JP4350932B2 (en) | Co-processed composition useful as a thickener for cooking | |
| AU2013327219B2 (en) | Gel for preparing a food product | |
| CN107821999B (en) | Fish sausage and preparation method thereof | |
| CN104872717B (en) | A kind of preparation method of low-fat meat ball | |
| EP1602289B1 (en) | Pasty composition for sauces and the like | |
| EP3287010A1 (en) | Composition for improving food-texture | |
| CN107242454B (en) | Wrapping powder for frozen pre-fried food, frozen pre-fried food and preparation method of wrapping powder | |
| CN112314937A (en) | Composite modified starch for replacing fat and preparation method and application thereof | |
| US5008124A (en) | Dry mix for preparation of in-situ sauce for foodstuffs | |
| CN105559032A (en) | Special compound modified starch for quick-frozen fish balls | |
| CN104387480A (en) | Preparation method of waxy corn modified starch capable of improving quality of frozen food | |
| WO2019068663A1 (en) | Glass noodle with low stabilized pea starch | |
| AU2015366447B2 (en) | Savoury concentrates as sauce with a jellified texture based on leguminous starch | |
| JP6865962B2 (en) | Cooking method and drying thickener | |
| DK1602289T3 (en) | Pasta composition for sauces and the like | |
| KR102276846B1 (en) | Liquid-phase stirring type premix composition of glutinous rice cake for cooking by microwave oven | |
| JP7165728B2 (en) | Vermicelli with low cross-linked pea starch | |
| CN109452555A (en) | A kind of wet fresh chicken meat noodle processing method | |
| JP6215608B2 (en) | A method for preventing turbidity of an egg soup, a sterilized processed whole egg for egg soup, an egg soup using the whole sterilized processed liquid egg, and a method for producing the egg soup. | |
| JP2010081867A (en) | Gelatinized product for konnyaku-using food, to be gelatinized with alkali, the konnyaku-using food obtained from the same, and method for producing the gelatinized product | |
| BR112020006392B1 (en) | EXTRUDED GLASS NOODLES | |
| WO2022080119A1 (en) | Dried fishery paste product and method for manufacturing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150909 |