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PREPARATION OF FROZEN RAW SEA URCHIN EGG
PREPARATION OF FROZEN RAW SEA URCHIN EGG
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机译:冷冻生海胆蛋的制备
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摘要
PURPOSE:To prepare frozen raw sea urchin egg keeping the taste and flavor of fresh raw sea urchin egg. CONSTITUTION:A frozen raw sea urchin egg is prepared by coating the surface of a frozen raw sea urchin egg with a coating film composed of an ediblematerial such as gelatin, mannan, alginic acid, carrageenin and carboxymethylcellulose, vacuum-packaging the coated egg and subjecting to an isotropic compression treatment under a pressure of 500-10,000kg/cm2 at -40to +60 deg.C. A frozen raw sea urchin egg prepared by this process can bethawed without causing the collapse of the texture, keeps excellent taste andflavor of the raw sea urchin egg and is free from surface damage.
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机译:目的:制备冷冻的生海胆蛋,保持新鲜的生海胆蛋的味道和风味。组成:冷冻的海胆鸡蛋是通过在冷冻的海胆鸡蛋表面涂上一层由可食用材料(例如明胶,甘露聚糖,海藻酸,角叉菜胶和羧甲基纤维素)组成的涂膜,然后真空包装该涂有鸡蛋的鸡蛋而制成的。在-40至+ 60℃在500-10,000kg / cm 2的压力下进行各向同性压缩处理。通过该方法制备的冷冻生海胆蛋可以解冻而不会导致质地崩溃,保持生海胆蛋的极佳口味和风味,并且没有表面损伤。
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