Process for obtaining the functional Protein Concentrate and hydratable Dry of anchovy (Engraulis ringens)

摘要

Including: the whole anchovy Dipping in hot water to be handled, washing with water jet, headed and gutted, skinned, to obtain a Ground meat in a Meat separator.Ground Beef is mixed with Citric Acid and then pressing the mixture to obtain a protein concentrate acid (CPA) which is neutralized with sodium bicarbonate to recover its functional property called Functional Protein Concentrate (CPF) is Solubilized with Sodium Chloride and / Or SODIUM CITRATE and in combination with Calcium chloride is gelled and Ground.The obtained gel is dried and packaged, the product Dry Protein of anchoveta is called Functional Protein Concentrate (cpfs hydratable Dry and anchovy). The cpfs once hydrated is to be added in the preparation of products of Hamburger, Meatball Soup among others