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分享-浅谈如何做好鱼丸、贡丸、蟹肉(新加工艺图!!) - 食品生产技术 - 食品论坛 - Powered by Discuz!（Share - how to do fish balls, pork balls, crab (new artwork!!) - Food - Food Produc.. 分享-浅谈如何做好鱼丸、贡丸、蟹肉(新加工艺图!!) - 食品生产技 术 - 食品论坛 - Powered by Discuz!(Share - how to do fish balls, pork balls, crab (new artwork!!) - Food - Food Production Technology Forum - Powered by Discuz!) Share - how to do fish balls, pork balls, crab (new process map!! - food production technology - Food Forum - Powered, by, Discuz! Set as home page Join the collection Forum posts Miss the old edition Homepage, food, information, policies and regulations, production technology, quality management, inspection technology, instrument and equipment, food standards, data center, scientific and technical literature, food Gallery Talent food food safety food English food special journal of food. 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Enter your search term and submit the search form Web bbs.foodmate.net Food quality and safety case, free oral English, online English listening room, food knowledge hall, trial run, food Bookstore Eat Quartet food world, food industry database, big Han vibration screen - out of the brand-name food forum, advertising, investment, food forum Guide ? ? a | a ? › 50; 12345? ? new topic Add a personal space to join the information collection of recommended print subscription [original] share - how to do fish balls, pork balls, crab (new process map!! ) Somsummer SUMMER Intermediate Member Personal space sends short message plus friend, current offline 1# large, medium and small, published in 2006-9-18, 17:42, only see the author Share - how to do fish balls, pork balls, crab (new process map!! ) The application of starch technology promotion, special to share product experience, if the owner had to think, please add cheer! Master if you have different opinions, humbly accept guidance! For many fish meatball, browse the post, found few such people in the industry, so special: thin see, I hope I can make some friends in the industry!! To make a good fish, pork balls and other frozen meat products practice, need to pay attention to the following technical problems: 1, choose meat: Lean legs must use fresh and not fat, because fat will hinder the salting out effect of muscle protein in stirring when beating, can not form a good meat. It is better to take fresh meat frozen immediately after slaughter. 2, the whole process must be kept low temperature (0~10 degrees Celsius). Beating must also be kept at 10% degrees of crushed ice or with ice water circulation system, otherwise it will affect quality. The purpose of adding crushed ice, in addition to lowering the temperature, but also for increments. The best meat pulp emulsion placed refrigerated ripening One night。 (a friend posted that aging will lead to color change, the specific conditions is not clear to a specific answer -- can explain the operation methods and conditions, but please note that the amount of your aging temperature, and the salt. Salt is best prepared in advance and frozen meat is at least 3% 3, heating gel method: protein in 70 degrees gel, heating gel, try not to keep meatballs at 70 degrees, this protein degradation temperature, because at this time it is easy to water. Generally use 80~85 degrees hot water bath, two stages of warming is appropriate. It should be noted that when boiling, do not stir fiercely, otherwise the surface of the meatball is coarse and dry. 4, and the other is the choice of ingredients. On the market of products or fish meatballs, rough taste, poor elasticity, not Q Either the shape is bad, frozen together, the surface is ice crystal; or cook or fry when the heavy water loss, originally table tennis, uncover the lid becomes a marble. In this respect, starch plays a crucial role. Intermediate Member Personal space sends short message plus friend, current offline 2# large, medium and small, published in 2006-9-19 00:50, only see the author In the city of Taiwan Vedan accounts for the high rate problem can exchange UID14572 post 103 elite 0 points 238 225 read 30 online food stamps 127 Hours of registration time 2005-10-10 Finally, log in to 2008-1-4 for details, and then use the props report to reply to TOP Somsummer SUMMER Intermediate Member Personal space sends short message plus friend, current offline 3# large, medium and small, published in 2006-9-19, 10:21, only see the author Thanks for your support from upstairs! Your posts top first. Welcome to my QQ exchange! Six million four hundred and seventy-seven thousand four hundred and fifteen UID30132 post 136 elite 0 points 297 174 30 BJ from food stamps and read online 103 hours of registration time 2006-9-18 Finally login 2008-12-11 to see the details, citing the use of props reports, reply TOP food forum advertising investment, welcome to contact Devilzen Moderator Personal space sends short message plus friend, current offline 4# large, medium and small, published in 2006-9-19, 14:50, only see the author The process of modified starch is basically the same, but the technical level of different manufacturers is different, and the quality of the finished product is directly affected by the stability. For example, the degree of substitution of denatured starch, as long as the difference between 0.001%, the difference between the nature seems to be very large. I'm free, I'm wandering; I fight, I fly! Http://devilzen.foodmate.net UID2297 post 2817 elite 1 points 4210 11286 100 forest from food stamps and read online for 756 hours Registration time 2006-3-29, finally login 2008-12-15, see details, quote, use props report, reply to TOP food enterprise ISO 22000 ISO 9001, ISO 14001 integrated management system implementation points Somsummer SUMMER Intermediate Member Personal space sends short message plus friend, current offline 5# large, medium and small, published in 2006-9-20 09:51, only see the author I'd like to know what is the biggest demand for modified starch for my friends who are making surimi products? Gelatinization at low temperature, High water holding capacity, Anything else? If you are trying a starch, how would you evaluate it? May I have your comments please?! Thank you UID30132 post 136 elite 0 points 297 174 30 BJ from food stamps and read online 103 hours of registration time 2006-9-18 Finally, log in to 2008-12-11 for details, and then use the props report to reply to TOP Somsummer SUMMER Intermediate Member Personal space sends short message plus friend, current offline 6# large, medium and small, published in 2006-9-26, 16:52, only see the author SURIMI simple process drawing Enclosure Surimi01.jpg (87.75, KB) 2006-9-26 16:52 surimi Recent scoring record of this post The boiling point of food stamps +6 fine pictures. 2006-9-27 11:31 UID30132 post 136 elite 0 points 297 174 30 BJ from food stamps and read online 103 hours of registration time 2006-9-18 Finally, log in to 2008-12-11 for more details, and then use the props report to return to the TOP practical nutrition analysis manual (Second Edition) somsummer 夏天 中级会员 个人空间发短消息加为好友当前离线7 #大中小发表于2006-9-26只 看该作者16:56 再传几张工厂生产的图。 附件 surimi05.jpg(210.85 KB) 2006-9-26 16:56 鱼浆 surimi11.jpg(107.41 KB) 2006-9-26 16:56 成型 surimi15.jpg(163.92 KB) 2006-9-26 16:56 冷冻 surimi13.jpg(97.09 KB) 2006-9-26 16:56 二 本帖最近评分记录 沸点粮票+ 8精品文章2006-9-27 10:26 uid30132帖子136精华0积分297粮票174阅读权限30来自BJ在线时间103小时注册时间2006-9-18 最后登录2008-12-11查看详细资料引用使用道具 报告 软件系统测试报告下载sgs报告如何下载关于路面塌陷情况报告535n,sgs报告怎么下载竣工报告下载 回复顶 osov 中级会员 个人空间发短消息加为好友当前离线8 #大中小发表于2006-9-26下午5时01分只看该作者 回复# 1 somsummer的帖子 楼主的发言不错，顶起来 [本帖最后由osov于2006-10-17 16:26编辑]祝工作顺利，万事如意～ uid29137帖子362精华0积分596粮票894阅读权限30在线时间80小时注册时间2006-9-11 最后登录2007-5-17查看详细资料引用使用道具报告回复顶 林石清 中级会员 个人空间发短消息加为好友当前离线9 #大中小发表于2006-9-27 00:03只看该作者 一分钱一分货，不同水平的产品有不同的成本细切机擂溃机制造出不同需求的质地丸类成型机也使贡丸鱼丸的质地外观呈现有所差别 uid14572帖子103精华0积分238粮票225阅读权限30在线时间127小时注册时间2005-10-10 最后登录2008-1-4查看详细资料引用使用道具报告回复顶 ajie2596 高级会员 个人空间发短消息加为好友当前离线10 #大中小发表于2006-10-3只看该作者15:54 说的不错，顶好资料～ uid17050帖子101精华0积分686粮票717阅读权限50来自山东沂水在线时间75小时注册时间2006-5-5 最后登录2008-12-18查看详细资料引用使用道具报告回复顶 犀牛 新手上路 个人空间发短消息加为好友当前离线11 #大中小发表于2006-10-4只看该作者12:01 开了眼界，不错，顶一下～ uid30950帖子1精华0积分3粮票3阅读权限10在线时间2小时注册时间2006-9-24最后登录2006-10-5 查看详细资料引用使用道具报告回复顶 liuyafeng 新手上路 个人空间发短消息加为好友当前离线12 #大中小发表于2006-10-6 17:12只看该作者 好 太好了，谢谢斑竹… UID32205 post 3 Elite 0 points 5 27 10 food stamps from Jiyuan City access to Henan province online time of 0 hours, the registration time of 2006-10-6 Finally, log in to 2006-10-6 for details, and then use the props report to reply to TOP ? ? a | a ? › 50; 12345? ? 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