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publicationDate 2015-01-21^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-104286964-A
titleOfInvention Surimi-based product with high jelly strength and preparation method thereof
abstract The invention relates to a surimi-based product with high jelly strength, and a preparation method thereof. The method comprises the steps of cutting and mixing, cutting and mixing with salt, cutting and mixing with a water solution, and forming. The surimi-based product is 1010-1020 g*cm in the jelly strength 78-80 in the whiteness, and 82%-84% in water-holding capacity; the content of hydrosulphonyl in each one gram of protein is 2.0*10<-5> to -3.0*10<-5> mol/g. The surimi-based product provided by the invention is more elastic in taste, and is purer in flavor; the tissue structure is fine and smooth, and nutrition and health are realized; stability in batch is good, and safety is high.
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