LT2022503A - Didelio tvirtumo surimio gaminio iš žuvies ir krevečių paruošimo būdas ir taikymas - Google Patents

Didelio tvirtumo surimio gaminio iš žuvies ir krevečių paruošimo būdas ir taikymas

Info

Publication number
LT2022503A
LT2022503A LT2022503A LT2022503A LT2022503A LT 2022503 A LT2022503 A LT 2022503A LT 2022503 A LT2022503 A LT 2022503A LT 2022503 A LT2022503 A LT 2022503A LT 2022503 A LT2022503 A LT 2022503A
Authority
LT
Lithuania
Prior art keywords
surimi
product
gel strength
preparation
products
Prior art date
Application number
LT2022503A
Other languages
English (en)
Other versions
LT6935B (lt
Inventor
Shucheng LIU
Qinxiu SUN
Shuai WEI
Qiuyu XIA
Hongwu JI
Zongyuan HAN
Zefu WANG
Original Assignee
Guangdong Ocean University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guangdong Ocean University filed Critical Guangdong Ocean University
Priority to LT2022503A priority Critical patent/LT6935B/lt
Publication of LT2022503A publication Critical patent/LT2022503A/lt
Publication of LT6935B publication Critical patent/LT6935B/lt

Links

Landscapes

  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
LT2022503A 2022-01-28 2022-01-28 Didelio tvirtumo surimio gaminio iš žuvies ir krevečių paruošimo būdas ir taikymas LT6935B (lt)

Priority Applications (1)

Application Number Priority Date Filing Date Title
LT2022503A LT6935B (lt) 2022-01-28 2022-01-28 Didelio tvirtumo surimio gaminio iš žuvies ir krevečių paruošimo būdas ir taikymas

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LT2022503A LT6935B (lt) 2022-01-28 2022-01-28 Didelio tvirtumo surimio gaminio iš žuvies ir krevečių paruošimo būdas ir taikymas

Publications (2)

Publication Number Publication Date
LT2022503A true LT2022503A (lt) 2022-08-10
LT6935B LT6935B (lt) 2022-09-12

Family

ID=82701999

Family Applications (1)

Application Number Title Priority Date Filing Date
LT2022503A LT6935B (lt) 2022-01-28 2022-01-28 Didelio tvirtumo surimio gaminio iš žuvies ir krevečių paruošimo būdas ir taikymas

Country Status (1)

Country Link
LT (1) LT6935B (lt)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115736207A (zh) * 2022-11-04 2023-03-07 淮阴工学院 一种发酵型鱼糜的制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115736207A (zh) * 2022-11-04 2023-03-07 淮阴工学院 一种发酵型鱼糜的制备方法

Also Published As

Publication number Publication date
LT6935B (lt) 2022-09-12

Similar Documents

Publication Publication Date Title
CN103892225B (zh) 风味泡菜快速制作方法
CN106307151B (zh) 一种利用超高压联合蛋白酶法加速肉制品腌制的方法
CN102919862B (zh) 一种真空多段控温回转式炒制技术快速制备茶香牛肉干的方法
CN105455072A (zh) 一种超高压加工健康风味腌菜的方法
CN110521943A (zh) 一种天然防腐酱牛肉的加工方法
LT2022503A (lt) Didelio tvirtumo surimio gaminio iš žuvies ir krevečių paruošimo būdas ir taikymas
CA2275207A1 (en) Method for producing stable meat products and sausages, produced in the presence of micro-organisms
CN111165559A (zh) 一种即食风味肉制品的综合保鲜方法
CN110089695B (zh) 一种即食生鱼片及其制备方法
CN102178246B (zh) 一种羊肉排酸工艺
CN102450689A (zh) 一种超声和复合蛋白酶相结合腌制腊肉的方法
CN111248252A (zh) 一种高品质牛肉冷鲜肉的加工方法
CN111955674A (zh) 一种胶原蛋白皮冻及其制作方法
CN108308554A (zh) 一种鸡肉成熟调控方法
CN106901203B (zh) 一种超高压改性与高温干蒸制作无异味柔脆牛肚的方法
Bjørkevoll et al. Rehydration of salt-cured cod using injection and tumbling technologies
US3442660A (en) Inactivation of enzymes in meat
CN105105164B (zh) 一种生鲜调理肉类嫩化的工艺方法
CN113180207A (zh) 一种蟹糊的加工方法
CN103976410A (zh) 即食带壳调味泥蚶的加工方法
CN103689679A (zh) 泡椒鱿鱼制备方法
JP7134434B2 (ja) 物性改善処理をした甲殻類の製造方法及びレトルト食品の製造方法
KR20230008571A (ko) 숙성액과 한방육수를 통한 육질개선된 한방수육
JP2022045308A (ja) 魚醤における生体アミン低減方法
Patel et al. Recent developments in restructured meat products

Legal Events

Date Code Title Description
BB1A Patent application published

Effective date: 20220810

FG9A Patent granted

Effective date: 20220912