Fujian Anjoy Foods Co., Ltd.

China

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IPC Class
A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22) 1
A23L 1/326 - Fish meal or powder; Granules, agglomerates or flakes 1
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1.

METHOD FOR IMPROVING GELLING OF SURIMI PRODUCT BASED ON SULFYDRYL OXIDIZATION OF SULFYDRYL PROTEASE

      
Application Number CN2013082341
Publication Number 2015/027388
Status In Force
Filing Date 2013-08-27
Publication Date 2015-03-05
Owner
  • FUJIAN ANJOY FOODS CO., LTD (China)
  • TAIZHOU ANJOY FOODS CO., LTD (China)
Inventor
  • Huang, Jianlian
  • Zhang, Qingmiao
  • Zhou, Wenguo
  • Zhang, Wenhai
  • Lian, Huizhang
  • Zhang, Ting
  • Wu, Chaohua
  • Zhu, Liyan

Abstract

Disclosed is a method for improving gelling of surimi products based on the sulfydryl oxidization of sulfydryl protease, the method comprising the following steps: adding glucose oxidases in the process of blending surimi or chopping to pulp; and then molding and gelling.

IPC Classes  ?

  • A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22)
  • A23L 1/326 - Fish meal or powder; Granules, agglomerates or flakes