The deep processing technology of surimi

The use of fish gills for processing fish tannin extract has been around for thousands of years in our country. According to the "Compendium of Materia Medica," the fish paste has the benefits of replenishing lean blood and strengthening kidneys, and is rich in sticky proteins, various vitamins and minerals. It is often fried with longan, red dates, and walnuts to make winter supplements.
Now the processing points are described as follows: 1 fresh fish gizzards, washed with clean water, add water at 1:0.8, tissue disruption; 2 liters warmed to 82°C, sterilized lipase for 5 minutes; cooled to 60°C and added enzyme with 1.5% fish gill Protease + papain, ratio 1:1) 3 hydrolysis time 6 hours, the filtrate at 85 ° C under the enzyme inactivation; 4 enzymolysis liquid over 60 mesh sieve; 5 membrane filter; 6 concentrated to 20% of the water was thick When adding sugar powder, stir well; 7 concentrated to 18% moisture into the mold, the mold coated with a layer of salad oil as a release agent; 860-65 °C hot air drying to 12% moisture content; 9 demoulding, Vacuum packaging.

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