公开(公告)号：US12041952B2

公开(公告)日：2024-07-23

申请号：US16178942

申请日：2018-11-02

申请人： Jiangnan University ,  ANJOY FOODS GROUP CO., LTD.

发明人： Daming Fan ,  Jianlian Huang ,  Hongwei Cao ,  Xuepeng Li ,  Hao Zhang ,  Wenguo Zhou ,  Bowen Yan ,  Xidong Jiao ,  Tenghui Yu ,  Wenhai Zhang ,  Weijian Ye ,  Jiangping Chen ,  Dengying Lei ,  Jianxin Zhao ,  Qingmiao Zhang ,  Wei Chen

IPC分类号： A23L29/281 ,  A23L3/01 ,  A23L5/10 ,  A23L5/30 ,  A23L17/00

CPC分类号： A23L29/284 ,  A23L3/01 ,  A23L5/13 ,  A23L5/15 ,  A23L5/34 ,  A23L17/00 ,  A23L17/70 ,  A23V2002/00 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/2042 ,  A23V2300/12 ,  A23V2300/16 ,  A23V2300/24

摘要： The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e. holding the temperature of the surimi products for a period of time by adjusting the microwave power level at a specified temperature range, can effectively improve the gel strength of the surimi and comply with the new trend of applying microwave heating to surimi products.