CN107242471B - 一种提高鱼糜制品凝胶强度的微波组合加热方法 - Google Patents
一种提高鱼糜制品凝胶强度的微波组合加热方法 Download PDFInfo
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- CN107242471B CN107242471B CN201710303148.6A CN201710303148A CN107242471B CN 107242471 B CN107242471 B CN 107242471B CN 201710303148 A CN201710303148 A CN 201710303148A CN 107242471 B CN107242471 B CN 107242471B
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- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (16)
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710303148.6A CN107242471B (zh) | 2017-05-03 | 2017-05-03 | 一种提高鱼糜制品凝胶强度的微波组合加热方法 |
JP2020511849A JP7002639B2 (ja) | 2017-05-03 | 2018-03-01 | すり身製品のゲル強度を改善するマイクロ波複合加熱方法 |
PCT/CN2018/077728 WO2018201783A1 (zh) | 2017-05-03 | 2018-03-01 | 一种提高鱼糜制品凝胶强度的微波组合加热方法 |
US16/178,942 US20190142044A1 (en) | 2017-05-03 | 2018-11-02 | Microwave and Conduction Combined Heating Method for Improving Gel Strength of Surimi Products |
Applications Claiming Priority (1)
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CN201710303148.6A CN107242471B (zh) | 2017-05-03 | 2017-05-03 | 一种提高鱼糜制品凝胶强度的微波组合加热方法 |
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CN107242471A CN107242471A (zh) | 2017-10-13 |
CN107242471B true CN107242471B (zh) | 2020-12-01 |
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CN201710303148.6A Active CN107242471B (zh) | 2017-05-03 | 2017-05-03 | 一种提高鱼糜制品凝胶强度的微波组合加热方法 |
Country Status (4)
Country | Link |
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US (1) | US20190142044A1 (zh) |
JP (1) | JP7002639B2 (zh) |
CN (1) | CN107242471B (zh) |
WO (1) | WO2018201783A1 (zh) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107242471B (zh) * | 2017-05-03 | 2020-12-01 | 福建安井食品股份有限公司 | 一种提高鱼糜制品凝胶强度的微波组合加热方法 |
CA3081584A1 (en) * | 2017-11-08 | 2019-05-16 | Shikoku Instrumentation Co., Ltd. | Device for microwave aging and method for microwave aging |
CN107927143B (zh) * | 2017-11-29 | 2021-08-24 | 福建安井食品股份有限公司 | 一种控制鱼糜制品冷藏过程品质劣变的微波辅助加工方法 |
CN110663887A (zh) * | 2019-11-11 | 2020-01-10 | 扬州冶春食品生产配送股份有限公司 | 一种猪皮冻的复合抗融方法及其在蒸饺馅料中的应用 |
CN112094925B (zh) * | 2020-10-23 | 2021-10-15 | 中国水产科学研究院黑龙江水产研究所 | 对高体雅罗鱼和瓦氏雅罗鱼杂交种进行快速鉴定的方法 |
CN113854512B (zh) * | 2021-10-09 | 2023-07-07 | 大连工业大学 | 一种提高虾糜凝胶强度的方法 |
CN115104711B (zh) * | 2022-07-01 | 2023-12-15 | 福州百洋海味食品有限公司 | 一种提高食用菌风味鱼滑凝胶性的方法和一种食用菌风味鱼滑的制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102551110A (zh) * | 2012-02-21 | 2012-07-11 | 中南林业科技大学 | 一种微波加热制备低盐鱼糜鱼糕的方法 |
CN104382097A (zh) * | 2014-11-17 | 2015-03-04 | 江南大学 | 一种具有高凝胶强度的低温酸诱导鱼糜制品及其生产方法 |
Family Cites Families (6)
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KR910002482B1 (ko) * | 1989-01-24 | 1991-04-23 | 삼호물산 주식회사 | 조미어묵의 제조방법 |
CA2023104A1 (en) * | 1989-09-01 | 1991-03-02 | James E. Barr | Method for producing an imitation crabmeat product |
KR100519634B1 (ko) * | 2003-05-28 | 2005-10-10 | 대림수산 주식회사 | 마이크로웨이브 건조를 이용한 어육스낵 및 제조방법 |
CN102823889B (zh) * | 2012-09-13 | 2013-10-30 | 日照昌华海产食品有限公司 | 一种可增加成品凝胶性能的鱼丸制作方法 |
CN104856117A (zh) * | 2015-05-19 | 2015-08-26 | 江西师范大学 | 一种增强草鱼鱼糜凝胶特性和改善其口感的方法 |
CN107242471B (zh) * | 2017-05-03 | 2020-12-01 | 福建安井食品股份有限公司 | 一种提高鱼糜制品凝胶强度的微波组合加热方法 |
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2017
- 2017-05-03 CN CN201710303148.6A patent/CN107242471B/zh active Active
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2018
- 2018-03-01 JP JP2020511849A patent/JP7002639B2/ja active Active
- 2018-03-01 WO PCT/CN2018/077728 patent/WO2018201783A1/zh active Application Filing
- 2018-11-02 US US16/178,942 patent/US20190142044A1/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102551110A (zh) * | 2012-02-21 | 2012-07-11 | 中南林业科技大学 | 一种微波加热制备低盐鱼糜鱼糕的方法 |
CN104382097A (zh) * | 2014-11-17 | 2015-03-04 | 江南大学 | 一种具有高凝胶强度的低温酸诱导鱼糜制品及其生产方法 |
Non-Patent Citations (1)
Title |
---|
两种微波加热处理方式对白鲢鱼糜凝胶特性的影响;闫虹,等;《现代食品科技》;20141231;第30卷(第4期);196,197 * |
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US20190142044A1 (en) | 2019-05-16 |
JP2020530305A (ja) | 2020-10-22 |
WO2018201783A1 (zh) | 2018-11-08 |
CN107242471A (zh) | 2017-10-13 |
JP7002639B2 (ja) | 2022-01-20 |
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Application publication date: 20171013 Assignee: ZHEJIANG HAIZHIWEI FISHERIES Co.,Ltd. Assignor: FUJIAN ANJOY FOOD Co.,Ltd.|Jiangnan University|TAIZHOU ANJOY FOOD Co.,Ltd.|LIAONING ANJING FOOD Co.,Ltd.|NANJING XIANOU INSTRUMENTS MANUFACTURE Co.,Ltd. Contract record no.: X2022350000003 Denomination of invention: A microwave combined heating method to improve gel strength of surimi products Granted publication date: 20201201 License type: Common License Record date: 20220222 |
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Address after: 361000 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Patentee after: Anji Food Group Co.,Ltd. Patentee after: Jiangnan University Patentee after: TAIZHOU ANJOY FOOD Co.,Ltd. Patentee after: LIAONING ANJING FOOD Co.,Ltd. Patentee after: NANJING XIANOU INSTRUMENTS MANUFACTURE Co.,Ltd. Address before: No. 2508, Xinyang Road, Haicang District, Xiamen City, Fujian Province Patentee before: FUJIAN ANJOY FOOD Co.,Ltd. Patentee before: Jiangnan University Patentee before: TAIZHOU ANJOY FOOD Co.,Ltd. Patentee before: LIAONING ANJING FOOD Co.,Ltd. Patentee before: NANJING XIANOU INSTRUMENTS MANUFACTURE Co.,Ltd. |